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Chemical and Functional Properties of Food Saccharides
Piotr Tomasik
CRC Press
October 2003
440pp ISBN 0849314860
£134.00
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This fourth volume in the Chemical and Functional Properties of Food Components
series focuses on saccharides as food constituents. Written by an international group of
experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the
current research and literature on the properties of compounds, their mechanisms of action,
and effects on the quality of foods. It also explores some non-nutritional applications of
saccharides, including biodegradable materials and polysaccharide waste as a source of
energy. This unique reference will serve as a valuable resource and guide for researchers,
professionals, and graduate students.
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