By Piotr Tomasik
This fourth quantity within the Chemical and sensible homes of nutrition elements sequence makes a speciality of saccharides as nutrients parts. Written via a global workforce of specialists, it presents an updated evaluate of a large spectrum of concerns, concentrating on the present study and literature at the homes of compounds, their mechanisms of motion, and results at the caliber of meals. It additionally explores a few non-nutritional functions of saccharides, together with biodegradable fabrics and polysaccharide waste as a resource of strength. This certain reference will function a worthy source and consultant for researchers, execs, and graduate scholars.
Read Online or Download Chemical and Functional Properties of Food Saccharides PDF
Similar chemical books
Fractals, Diffusion and rest in Disordered advanced structures is a unique guest-edited, two-part quantity of Advances in Chemical Physics that maintains to file fresh advances with major, up to date chapters through across the world famous researchers. content material: bankruptcy 6 Fractal body structure, Complexity, and the Fractional Calculus (pages 1–92): Bruce J.
Henry Jay Forman, Jon Fukuto and Martine Torres "Research is to work out what each person else has obvious and to imagine what not anyone else has concept. " -- Albert Szent-Gyorgyi a number of years in the past, considered one of us prepare a publication that handled numerous facets of oxidative rigidity and brought the concept that of sign transduction via oxidants.
- An Approach to Chemical Analysis. Its Development and Practice
- Batch Processing Systems Engineering: Fundamentals and Applications for Chemical Engineering
- Chemical Education in the Seventies
- Chemical Mössbauer Spectroscopy
- Biflavanoids. Chemical and Pharmacological Aspects
- Marine Chemical Monitoring: Policies, Techniques and Metrological Principles
Additional info for Chemical and Functional Properties of Food Saccharides
31. , 38, 449, 1961. 32. Matsunaga, A. , Studies on the retrogradation of starch in starchy foods. Part 3: Effect of the additive of sucrose fatty acid ester on the retrogradation of corn starch, Starch/Staerke 38, 1, 1986. 33. B. , Use of the rapid visco-analyzer to measure starch pasting properties, Starch/Staerke, 42, 89, 1990. 34. , Functional (bread-making) and biochemical properties of wheat flour components. VI. , 47, 135, 1970. 35. , 58, 158, 1981. 36. L. , Marcel Dekker, New York, 1994, p.
6. , Food technological evaluation of xylitol, Adv. , 28, 373, 1982. 7. , 30, 117, 1995. 8. , Biotechnological production of xylitol. , 65, 191, 1998. 9. J. , Applied Science Publishers, London, 1987, p. 1. 10. , Verlag Dr. Herbert Bartens, Berlin, 1992, p. 37. 11. , Vol. , Weinheim, VCH Verlagsgesellschaft, Weinheim, 1994, pp. 426, 436. 12. H. , Rheology of alumina-nanoparticle suspensions: Effects of lower saccharides and sugar alcohols, J. Eur. Ceram. , 22, 917, 2002. 13. , Polydextrose, in Alternative Sweeteners, Food Science and Technology, Vol.
It is likely that both mechanisms are involved because considerable evidence supports both hypotheses. 3 Antimicrobial Properties of Sucrose Fatty Acid Esters The antimicrobial activity of sucrose esters comes from the interaction of esters with cell membranes of bacteria, which causes autolysis. The lytic action is assumed to be due to stimulation of autolytic enzymes rather than to actual solubilization of cell membranes of bacteria. 36 Results have demonstrated that the antimicrobial ability of sucrose esters is determined by the structure of the esterified fatty acids.