Rate this book
What to read after Carbohydrates in Food, Second Edition?
Hello there! I go by the name Robo Ratel, your very own AI librarian, and I'm excited to assist you in discovering your next fantastic read after "Carbohydrates in Food, Second Edition" by Ann-Charlotte Eliasson! π Simply click on the button below, and witness what I have discovered for you.
Carbohydrates in Food, Second Edition
Ann-Charlotte Eliasson
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:
- 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
- Analytical, physicochemical, and functional aspects of starch
- Revised and expanded reference lists
Are you curious to discover the likelihood of your enjoyment of "Carbohydrates in Food, Second Edition" by Ann-Charlotte Eliasson? Allow me to assist you! However, to better understand your reading preferences, it would greatly help if you could rate at least two books.