Carbohydrates in Food

This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food.

Carbohydrates in Food

This work 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.

More Books:

Carbohydrates in Food
Language: en
Pages: 640
Authors: Ann-Charlotte Eliasson
Categories: Technology & Engineering
Type: BOOK - Published: 2017-08-23 - Publisher: CRC Press

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of
Carb Counter
Language: en
Pages: 240
Authors: Anonimo, Harper Collins (UK)
Categories: Medical
Type: BOOK - Published: 2003-10 - Publisher: HarperCollins UK

This companion to the Gem Calorie Counter is a handy portable guide to carbohydates in everyday foods. Clearly laid-out tables give details of net carbohydrates per portion (slice, biscuit, apple) making it quick and simple to use. Reducing carbohydrates and following a high protein diet has become a popular and
Complex Carbohydrates in Foods
Language: en
Pages: 700
Authors: Susan Sungsoo Cho
Categories: Technology & Engineering
Type: BOOK - Published: 1999-01-19 - Publisher: CRC Press

"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
Carbohydrates in Human Nutrition
Language: en
Pages: 140
Authors: Food and Agriculture Organization of the United Nations
Categories: Technology & Engineering
Type: BOOK - Published: 1998 - Publisher: Food & Agriculture Org.

In their efforts to improve nutrition, the Food and Agriculture Organization of the United Nations and the World Health organisation periodically convene expert consultations to provide advice to developing and developed countries. A primary objective of these consultations is the review of the state of knowledge on the role of
Complex Carbohydrates in Foods
Language: en
Pages: 700
Authors: Susan Sungsoo Cho
Categories: Technology & Engineering
Type: BOOK - Published: 1999-01-19 - Publisher: CRC Press

"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."