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Author: Steve W. Cui
Publisher: CRC Press
ISBN: 0203485289
Category : Technology & Engineering
Languages : en
Pages : 431
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Book Description
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Author: Steve W. Cui
Publisher: CRC Press
ISBN: 0203485289
Category : Technology & Engineering
Languages : en
Pages : 431
Get Book Here
Book Description
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Author: James N. BeMiller
Publisher: Elsevier
ISBN: 0128134380
Category : Technology & Engineering
Languages : en
Pages : 442
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Book Description
Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed 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 will 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 serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. - Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides - Covers the behavior and functionality of carbohydrates within foods - Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids
Author: Costas G. Biliaderis
Publisher: CRC Press
ISBN: 1420003518
Category : Technology & Engineering
Languages : en
Pages : 588
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Book Description
Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management, focusing on chronic diseases.
Author: Karen J. Bellerson
Publisher: National Geographic Books
ISBN: 158333243X
Category : Health & Fitness
Languages : en
Pages : 0
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Book Description
The Complete & Up-to-Date Carb Book is the next generation in carb management, providing a quick, comprehensive way for savvy dieters to take control of their food intake and smartly manage their health. By learning how to calculate their net carb intake, dieters will not fall prey to the popular fads in dieting today. Bellerson includes information on calories, fiber and sugar grams, and total carb numbers for brand-name and generic foods, fast foods, processed and prepared foods, as well as natural foods and snacks. In all, there are more than 20,000 entries ranging from A to Z. The introductory material explains the glycemic index and how to use it, and the importance of fiber and sugars in calculating carbohydrate values. The strategies outlined here are easily compatible with The Zone, South Beach, and other balanced diet plans.
Author: Ann-Charlotte Eliasson
Publisher: CRC Press
ISBN: 9780824795429
Category : Technology & Engineering
Languages : en
Pages : 586
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Book Description
This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis.
Author: Arthur Ulene
Publisher: Avery
ISBN: 9780895296320
Category : Health & Fitness
Languages : en
Pages : 708
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Book Description
This pocket-sized reference makes it easy to compare calories, fat, and carbohydrates in over 30,000 food items. So whether you are concerned about carbohydrate intake for weight loss, athletic performance, or diabetes management, this books is a great way to make healthy eating easier.
Author: Milda E. Embuscado
Publisher: DEStech Publications, Inc
ISBN: 1605950386
Category : Technology & Engineering
Languages : en
Pages : 491
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Book Description
How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.
Author: Susan Sungsoo Cho
Publisher: CRC Press
ISBN: 0824742281
Category : Technology & Engineering
Languages : en
Pages : 721
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Book Description
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
Author: Susan Sungsoo Cho
Publisher: CRC Press
ISBN: 9780203909577
Category : Technology & Engineering
Languages : en
Pages : 702
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Book Description
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
Author: David A. Kessler
Publisher: HarperCollins
ISBN: 0062996991
Category : Health & Fitness
Languages : en
Pages : 286
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Book Description
The American body is in trouble. Unprecedented numbers of us suffer from obesity, heart disease, diabetes, and other debilitating illnesses. The root cause is a once-revolutionary idea that seemed to offer so much promise, but instead has become the cause of a global health crisis: processed foods. Over the past seventy-five years, a number of factors aligned to create a reality in which processed carbohydrates became our main food source. In Fast Carbs, Slow Carbs, bestselling author and former FDA Commissioner David A. Kessler explains how the quest to feed a nation resulted in a population that is increasingly suffering from obesity and chronic disease and offers a solution for changing course. For decades, no one questioned the effects of these processed carbohydrates. The focus was on fertile grassland, ideal for growing vast amounts of wheat and corn; an industrial infrastructure perfect for refining those grains into starch; a food production behemoth that turns refined grains into affordable, appealing, and ever-present food items, from pizza to burritos to bagels; and an efficient distribution network that ensures consumption by Americans nationwide. But during those same decades, our bodies quietly contended with the metabolic chaos caused by consuming rapidly absorbable starch. Slowly but surely, these effects accumulated and became disastrous, leading to the public health crisis in which we find ourselves today. In Fast Carbs, Slow Carbs, Kessler explains how eating refined grains such as wheat, corn, and rice leads to a cascade of hormonal and metabolic issues that make it very easy to gain weight and nearly impossible to lose it. Worse still is how excess weight creates a very real link to diabetes, heart disease, cognitive decline, and a host of cancers. We can no longer afford to dismiss the consequences of eating food that is designed to be rapidly absorbed as sugar in our bodies. Informed by cutting-edge research as well as Dr. Kessler’s own personal quest to manage his weight, Fast Carbs, Slow Carbs reveals in illuminating detail how we got to this critical turning point in our health as a nation—and outlines a plan for eliminating heart disease, allowing us to, finally, regain control of our health.
