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| 001 |
0000091256 |
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20200707093000.0 |
| 008 |
170530s2014 pau eng |
| 020 |
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|a 1605950386 (hbk.)
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| 020 |
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|a 9781605950389
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a TX553.C28
|b F86 2014
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| 090 |
0 |
0 |
|a TX553.C28
|b F86 2014
|
| 245 |
1 |
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|a Functionalizing carbohydrates for food applications :
|b texturizing and bioactive/flavor delivery systems
|c edited by Milda E. Embuscado
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| 264 |
|
1 |
|a Lancaster, Pennsylvania :
|b DEStech
|c c2014
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| 300 |
|
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|a xiv, 477 pages :
|b illustration ;
|c 24 cm.
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| 336 |
|
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Essentials of carbohydrate chemistry -- 2. Starches as food texturizing systems -- 3. Gum polysaccharides as texturizing systems -- 4. Carbohydrates as flavor delivery systems -- 5. Carbohydrates as bioactive delivery systems -- 6. Processing methods in the manufacture of flavor and bioactive delivery systems -- 7. Analytical methods for carbohydrate texturizing and delivery systems
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| 520 |
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|a "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 bioac
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| 650 |
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0 |
|a Carbohydrates
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| 650 |
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0 |
|a Food texture
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| 650 |
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0 |
|a Food
|x Carbohydrate content
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| 700 |
1 |
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|a Embuscado, Milda E. ,
|e editor
|
| 999 |
|
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|a 1000170062
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|