Chemical and Functional Properties of Food Saccharides - Rilegato

Rilegato

ISBN 10: 0849314860 ISBN 13: 9780849314865

Casa editrice: CRC Press, 2003

Riassunto

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.

Su questa edizione

• Editore: CRC Press
• Data di pubblicazione: 2003
• ISBN 10: 0849314860
• ISBN 13: 9780849314865
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 440
• Redattore: Tomasik Piotr