Food Polysaccharides and Their Applications
Пищевые полисахариды и их применение
2010-02-22
SCID: 54.1/6788qj3m
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chemical propertiesfood polysaccharidesnutritional valuephysical propertiesproduction aspects
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Abstract (AI)
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Key Findings
1
It details chemical and physical properties of polysaccharides consumed as food.
2
The book comprehensively explains production aspects of main food polysaccharide classes.
3
The text highlights both the nutritional value and technological characteristics of food polysaccharides.
4
This second edition expands chapter-level detail about sources of food polysaccharides.
Research Object
Food polysaccharides (the main classes of polysaccharides consumed as food)
Research Subject
Their production aspects, chemical and physical properties, nutritional value, and technological (functional) characteristics and applications in food
Publication Details
Publication Date
2010-02-22
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