Carbohydrate chemistry for food scientists

'Carbohydrate Chemistry for Food Scientists, Third Edition, ' is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who...

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Bibliographic Details
Main Author: BeMiller, James N.
Format: eBook
Language: English
Published: London : WP : AACC International Press, 2019.
Edition: Third edtion.
Subjects:
Carbohydrates.
elektronické knihy
electronic books
ISBN: 9780128134382
0128134380
9780128120699
012812069X
Physical Description: 1 online resource : illustrations

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Table of contents

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020 |a 0128134380  |q (electronic bk.) 
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035 |a (OCoLC)1056246374  |z (OCoLC)1096418351  |z (OCoLC)1105189816  |z (OCoLC)1105573804 
100 1 |a BeMiller, James N. 
245 1 0 |a Carbohydrate chemistry for food scientists /  |c James N BeMiller. 
250 |a Third edtion. 
264 1 |a London :  |b WP :  |b AACC International Press,  |c 2019. 
300 |a 1 online resource :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a Monosaccharides -- Carbohydrate reactions -- Oligosaccharides -- Polysaccharides : occurrence, structures, and chemistry -- Polysaccharides : properties -- Starches : conversions, modifications, and uses -- Cellulose and cellulose-based hydrocolloids -- Guar, locust bean, tara, and cassia gums -- Inulin and konjac glucomannan -- Xanthan -- Gellans, curdlan, detrans, levans, and pullulan -- Carrageenans -- Algins/alginates -- Pectins -- Gum Arabic and other exudate gums -- Carbohydrate nutrition, dietary fiber, bulking agents, and fat mimetics -- Nonenzymic browning and formation of acrylamide and caramel -- Carbohydrate and noncarbohydrate sweeteners -- Summary of carbohydrate functionalities. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 'Carbohydrate Chemistry for Food Scientists, Third Edition, ' is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. 'Carbohydrate Chemistry for Food Scientists' serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. --  |c Provided by publisher. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Carbohydrates. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a BeMiller, James N.  |t Carbohydrate chemistry for food scientists.  |b Third edtion.  |d London : WP : AACC International Press, 2019  |z 012812069X  |z 9780128120699  |w (OCoLC)1020866524 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpCCFSE003/carbohydrate-chemistry-for?kpromoter=marc  |y Full text 

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