Chemical and Functional Properties of Food Saccharides (Chemical & Functional Properties of Food Components)

With a broad spectrum of knowledgeable sources, numerous tables, and figures identifying structures and reactions, and the most current information in the field of food carbohydrates, this volume provides an abundant scope of data that distinguishes it from all other titles on carbohydrate chemistry. This book serves as a veritable handbook on the chemistry of carbohydrates. This substantial compilation focuses on saccharides as food constituents by explaining their structural chemistry, sources, applications, and nutritional properties. Covering a wide range of issues and offering prospects for the development of research and technology, this indispensable guide to the chemistry, biochemistry, technology, and development of food carbohydrates will serve as a valuable resource and guide for researchers, professionals, and graduate students.