Book Name: Carbohydrate chemistry for food scientists 3rd Edition
Author: BeMiller, James N
Publisher: WP : AACC International Press
File size: 9 Mb
File format: PDF
Carbohydrate chemistry for food scientists 3rd Edition Pdf Book Description:
The newest edition is completely revised, enlarged and redesigned as an easy-to-read source for professionals and students who have to comprehend this technical field. The new edition offers practical information about the particular uses of carbs. Abstract:’Carbohydrate Chemistry for Food Scientists, Third Edition,”’ is a complete update of this critically acclaimed authoritative carbohydrate benchmark for food scientists. The newest edition is completely revised, enlarged and redesigned as an easy-to-read source for professionals and students who have to comprehend this technical field.
The new edition offers practical information about the particular uses of carbs, the functionalities generated by particular carbohydrates, and also the procedure for picking carbohydrate components for specific product applications. Clients will learn fundamental and special applications of meals carbohydrate physical and organic chemistry through clearly clarified demonstrations of mono-, oligo-, and polysaccharides and their own chemistry. This new edition contains expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, along with discussions of physical attributes, imparted functionalities, and real applications. ‘Carbohydrate Chemistry for Food Scientists’ functions as a valuable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, along with a succinct, user-friendly, employed reference book for food science specialists.
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