Chemical and Functional Properties of Food Saccharides

1st Edition

Piotr Tomasik

CRC Press
Published October 20, 2003
Reference - 440 Pages - 179 B/W Illustrations
ISBN 9780849314865 - CAT# 1486

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Summary

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.

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