Functionalizing carbohydrates for food applications : texturizing and bioactive/flavor 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 bioac
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| Format: | Book |
| Language: | English |
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Lancaster, Pennsylvania :
DEStech
c2014
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Table of Contents:
- 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