Carbohydrate Chemistry for Food Scientists James N. Bemiller (книга)

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James N. Bemiller - «Carbohydrate Chemistry for Food Scientists»

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Carbohydrate Chemistry for Food Scientists, Second Edition is a complete update of the critically acclaimed first edition of Whistler and BeMiller s authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded, and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.

This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists, Second Edition serves as a textbook on the chemistry of food carbohydrates for advanced undergraduate and graduate students and a concise, user-friendly, applied reference book for food science professionals. Это и многое другое вы найдете в книге Carbohydrate Chemistry for Food Scientists (James N. Bemiller)

Полное название книги James N. Bemiller Carbohydrate Chemistry for Food Scientists
Тип Книга
Автор James N. Bemiller
Ключевые слова история химии, химические науки, общие работы по химии
Категории Образование и наука, Химия
ISBN 1891127535
Возрастное ограничение 18
Издательство Amer Assn of Cereal Chemists
Год 2007
Название транслитом carbohydrate-chemistry-for-food-scientists-james-n-bemiller
Просмотров 5
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