About this item
Food scientists and other researchers from Europe, North America, Jamaica, and South Africa provide 11 chapters on the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of carbohydrates in food, including monosaccharides, disaccharides, polysaccharides, and starch. This edition has more on resistant starch, dietary fiber, and starch digestion; explains how models for starch molecules have been improved; and discusses the increased interest in new sources of carbohydrates, such as chitosan and fructans, due to their function as prebiotics. Annotation ©2017 Ringgold, Inc., Portland, OR (protoview.com)
Number of Pages: 639
Series Title: Food Science and Technology
Publisher: Taylor & Francis
Street Date: December 5, 2016
Item Number (DPCI): 248-45-8915
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