Carbohydrates in Food (Food Science & Technology, Vol. 159, 2nd Ed.)

The second edition of the popular Carbohydrates in Food offers comprehensive coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis. This edition includes updated information on nutritional aspects of mono- and disaccharides, analytical and functional aspects of gums/hydrocolloids, nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids, and analytical, physicochemical, and functional aspects of starch.

Mono- and Disaccharides: Analytical Aspects. Mono- and Disaccharides: Selected Physicochemical and Functional Aspects. Mono-and Disaccharides: Nutritional Aspects. Cell Wall Polysaccharides: Structural, Chemical, and Analytical Aspects. Functional Aspects of Cereal Cell Wall Polysaccharides. Gums/Hydrocolloids: Analytical Aspects. Gums and Hydrocolloids: Functional Aspects. Plant Cell Wall Polysaccharides, Gums, and Hydrocolloids: Nutritional Aspects. Starch: Analytical Aspects. Starch: Physicochemical and Functional Aspects. Starch: Nutritional Aspects.