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CRC Press Carbohydrates in Food

Name: Carbohydrates in Food
Brand: CRC Press

Low Fat

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Product Description Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch molecules have been improved recently leading to clearer understanding Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics Features the latest developments on research into dietary fiber and starch digestion Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food. About the Author Ann-Charlotte Eliasson is a professor emerita of cereal technology in the Department of Food Technology, Engineering and Nutrition at Lund University, Sweden. Her research interest is the physicochemical properties of cereal components and their relation to product quality, including sensory as well as nutritional aspects. She is the coauthor of about 150 research papers in the field of starch and cereal technology. Dr. Eliasson was awarded the G.W. Scott-Blair Memorial Award in 1998 by the Rheology Division, American Association of Cereal Chemists, and she is included in ISI’s database ‘Highly Cited Researchers’. Dr. Eliasson received her Ph.D. degree in 1983 from Lund University.

Product Specifications

Brand: CRC Press
Format: Hardcover
ASIN: 1482245434
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 05 January 2017
Listed Since: 07 September 2015

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CRC Press Carbohydrates in Food

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