Food carbohydrates : chemistry, physical properties, and applications

Print version:

Front Cover; Preface; Editor; Contributors; Contents; 1. Understanding the Chemistry of Food Carbohydrates; 2. Understanding Carbohydrate Analysis; 3. Structural Analysis of Polysaccharides; 4. Understanding the Physical Properties of Food Polysaccharides; 5. Understanding the Conformation of Polysaccharides; 6. Polysaccharide Gums: Structures, Functional Properties, and Applications; 7. Understanding Starches and Their Role in Foods; 8. Starch Modification and Applications; Index