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[ 洋図書 ] Carbohydrates in food /

edited by Ann-Charlotte Eliasson. -- CRC Press/Taylor & Francis, -- c2017. -- Third edition.

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ISBN 1482245434 (hardback ; alk. paper)
ISBN13桁 9781482245431 (hardback ; alk. paper)
無効なISBN等 9781482245516 (e-book)
テキストの言語 英語                  
分類：NDC10版 498.55
本タイトル Carbohydrates in food /
著者名 edited by Ann-Charlotte Eliasson.
版表示 Third edition.
出版地・頒布地 Boca Raton :
出版者・頒布者名 CRC Press/Taylor & Francis,
出版年・頒布年 c2017.
数量 xxii, 639 pages :
他の形態的事項 illustrations ;
大きさ 24 cm.
書誌注記 Includes bibliographical references and index.
内容注記 Chromatographic techniques of mono- and disaccharides analysis / Noureddine Benkeblia -- Mono- and disaccharides : selected physicochemical and functional aspects / Kirsi Jouppila -- Health aspects of mono- and disaccharides / Anne Raben, Ian A. Macdonald, Mikael Fogelholm -- Cell-wall polysaccharides : structural, chemical, and analytical aspects / Roger Andersson, Eric Westerlund and Per Åman -- Functional properties of cereal cell-wall polysaccharides / Marta S. Izydorczyk -- Hydrocolloids/food gums : analytical aspects / James N. BeMiller -- Gums and hydrocolloids : functional aspects / Jean-Louis Doublier, Catherine Garnier, Gerard Cuvelier -- Non-digestible carbohydrates : nutritional aspects / Alison Parrett, Hannah Harris, Christine A. Edwards -- Starch : analytical and structural aspects / Eric Bertoft, Lars Nilsson -- Starch : physicochemical and functional aspects / Ann-Charlotte Eliasson -- Starch : nutritional and health aspects / M. Naushad Emmambux, John R.N. Taylor.
要約、抄録、注釈等 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 resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch molecules have been improved recently leading to clearer understanding. Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics. Features the latest developments on research into dietary fiber and starch digestion. Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food.
著者標目 Eliasson, Ann-Charlotte, 1953-
一般件名 Food -- Carbohydrate content.
Carbohydrates -- analysis.
資料情報1 『Carbohydrates in food /』Third edition.　edited by Ann-Charlotte Eliasson.　CRC Press/Taylor & Francis,　c2017. （所蔵館：中央　 請求記号：F/498.5/C26/C　 資料コード：7110604960）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352031913

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