Piotr Tomasik,
Jiri Davidek,
Zdzislaw E. Sikorski,
Jay-Lin Jane,
Ya-Jane Wang,
Helena Rybak-Chmielewska,
Stanislaw Bielecki,
Aslak Einbu,
Jan Grabka,
Anton Huber,
Tadeusz Kolczak,
Vivian M.F. Lai,
Alistair J. MacDougall,
Wladyslaw Pietrzycki,
Werner Praznik,
Lawrence Ramsden,
Heinz Ruck,
Jeroen J.G. van Soest,
Wieslaw Szeja,
Jazsef Szejtli,
Przemyslaw J. Tomasik,
Michal Uher,
Tomas Davidek,
Steven W. Ring,
Wolfgang Bergthaller,
Ewa Cieslik,
Cheng-yi Lii,
Kjell M. Vaarum
e.a.
Chemical and Functional Properties of Food Saccharides
Gebonden Engels 2003 1e druk 9780849314865
Verwachte levertijd ongeveer 11 werkdagen
Samenvatting
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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