Food carbohydrates
By: edited by David R. Lineback, George E. Inglett.
Contributors: Lineback, David R.; Inglett, G. E., 1928-; Institute of Food Technologists.; International Union of Food Science and Technology.
Series: IFT basic symposium series
Publisher: AVI Pub. Co.
Published: 1982
Place of publication: Westport, Conn
Language: eng
Number of pages: 494
Subjects: Carbohydrates.; Food -- Carbohydrate content.
Description: Abstract: Twenty-three papers delivered at a 1981 symposiumon food carbohydrates are presented for nutritionists and food scientists. The papers are divided into 2 general groupings: simple carbohydrates and carbohydrate-binding proteins; and food polysaccharides (including starches, gums, and dietary fibers). The simple carbohydrates including fructose, polyols, sucrose, and lactose are analyzed and their properties, uses and potential health implications are described. Also, polysaccharides are analyzed, and protein-polysaccharide interactions, hydrocolloid interactions with starches, polysaccharide conformations in solutions and gels, and the metabolism of Maillard reaction products and their mutagenic activity are explored. (wz).
Notes: Includes bibliographies and index.
Papers presented at a symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology, held June 5-6, 1981.