Carbohydrates in Food or Guillain Barre Syndrome

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-Barrй 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-Barrй 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.