Food Carbohydrates: Chemistry, Physical Properties, and Applications

Provides information on the latest advances in the subject of food carbohydrates in one single reference Covers both the basic science and practical applications of food carbohydrates Summarizes all frequently used analytical methods Discusses gelling gums and thickening gums and how they can be applied in real food systems Food Carbohydrates: Chemistry, Physical Properties and Applications provides a comprehensive text/reference book in the area of food carbohydrates. Filling the need for a single-source reference for professionals and a textbook for graduate students, it presents both theoretical and practical information about food carbohydrates in a detailed and systematic manner. It focuses on the most recent advances in the subject and is the only current reference to include basic chemistry, analytical methodologies, structure, conformation and functional properties relationships, and rheological and thermal properties of food carbohydrates.