eBook - ePub

Carbohydrates in Food

Name: Carbohydrates in Food
ISBN: 9781315355511

Ann-Charlotte Eliasson,

640 pages
English
ePUB (mobile friendly)
Available on iOS & Android

eBook - ePub

Carbohydrates in Food

Ann-Charlotte Eliasson,

About this book

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.

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Yes, you can access Carbohydrates in Food by Ann-Charlotte Eliasson in PDF and/or ePUB format, as well as other popular books in Tecnologia e ingegneria & Nutrizione, dietetica e bariatria. We have over one million books available in our catalogue for you to explore.