Carbohydrates in Food
Author: Ann Charlotte Eliasson
Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food.
The book combines the latest data on the analytical, physico-chemical, 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 physico-chemical 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.
Carbohydrates in Food, Second Edition is an important resource for anyone working with carbohydrates in food because it provides essential information on the chemical analysis and physico-chemical properties of carbohydrates and also illustrates how they can be used in product development to increase the health benefits for the public.
This New Edition Includes:
fl Updated information on nutritional aspects of mono- and disaccharides
fl Analytical and functional aspects of gums/hydrocolloids
fl Nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids
fl Analytical, physicochemical, and functional aspects of starch
fl Revised and expanded reference lists
Table of Contents:
Ch. 1 | Mono- and disaccharides : analytical aspects | 1 |
Ch. 2 | Mono- and disaccharides : selected physicochemical and functional aspects | 41 |
Ch. 3 | Health aspects of mono- and disaccharides | 89 |
Ch. 4 | Cell-wall polysaccharides : structural, chemical, and analytical aspects | 129 |
Ch. 5 | Functional aspects of cereal cell-wall polysaccharides | 167 |
Ch. 6 | Gums and hydrocolloids : analytical aspects | 209 |
Ch. 7 | Gums and hydrocolloids : functional aspects | 233 |
Ch. 8 | Nondigestible carbohydrates : nutritional aspects | 273 |
Ch. 9 | Starch : analytical aspects | 305 |
Ch. 10 | Starch : physicochemical and functional aspects | 391 |
Ch. 11 | Starch : nutritional aspects | 471 |
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Guillain-Barre Syndrome: Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References (3-in-1 Medical Reference Series)
Author: James N Parker
This is a 3-in-1 reference book. It gives a complete medical dictionary covering hundreds of terms and expressions relating to Guillain-BarrŠ¹ syndrome. It also gives extensive lists of bibliographic citations. Finally, it provides information to users on how to update their knowledge using various Internet resources. The book is designed for physicians, medical students preparing for Board examinations, medical researchers, and patients who want to become familiar with research dedicated to Guillain-BarrŠ¹ syndrome.If your time is valuable, this book is for you. First, you will not waste time searching the Internet while missing a lot of relevant information. Second, the book also saves you time indexing and defining entries. Finally, you will not waste time and money printing hundreds of web pages.
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