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Carbohydrates
The series, Methods in Plant Biochemistry, provides an authoritative reference on current techniques in the various fields of plant biochemical research. Each volume in the series will, under the expert guidance of a guest editor, deal with a particular group of plant compounds. Each will describe the historical background and current, most useful methods of analysis. The volumes include detailed discussions of the protocols and suitability of each technique. Case treatments, diagrams, chemical structures, reference data, and properties will be featured along with a full list of references to the specialist literature.Conceived as a practical companion to The Biochemistry of Plants, edited by P.K. Stumpf and E.E. Conn, no plant biochemical laboratory can afford to be without this comprehensive and up-to-date reference source.
Industrial Gums
This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.
Bioactive Natural Products (Part G)
Bioactive Natural Products (Part G)
Advances in Carbohydrate Chemistry and Biochemistry
Advances in Carbohydrate Chemistry and Biochemistry
Carbohydrate Chemistry
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
Dietary fibre components and functions
"Dietary fibre is of interest to both science and industry, and yet despite growing awareness of its benefits to health and nutrition, intakes remain below the recommended level. Industry has responded by developing new applications, products and processes to help consumers increase their fibre intake in a convenient way. While regulations on health claims are being developed for example in the EU, some countries have allowed the use of health claims to help promote consumer awareness of the benefits of a higher fibre intake, and to inform consumers of good sources of fibre. At the same time science is developing the concept of dietary fibre. The mechanisms and actual components behind the p...
Dietary fibre
The growing attention for healthy eating, intestinal health, combating major disorders such as obesity and diabetes and prevention of cardio-vascular diseases and cancer, has resulted in an increased output of R&D on dietary fibre and related carbohydrates. In recent years, hundreds of new products have been launched annually with claims regarding their fibre content. Existing and new fibres are also increasingly incorporated in products for specific target groups, such as babies, farm animals, pets and for clinical nutrition. New research tools and insights are enabling researchers to obtain a much better insight in the mechanisms of action of bio-active carbohydrates. These include new ana...
Food Polysaccharides and Their Applications
This work discusses the sources, identification, analysis, biosynthesis and practical applications of all polysaccharides important to the food industry, focusing on the complex interrelationships between the chemical structure and physical behavior of food polysaccharides. It covers individual polysaccharides in order of increasing molecular complexity.
The ICC Handbook of Cereals, Flour, Dough & Product Testing
Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.
Dietary Reference Intakes
The current situation regarding labeling and defining dietary fiber in the United States and many other countries is arbitrary due to its reliance on analytical methods as opposed to an accurate definition that includes its role in health. Without an accurate definition, compounds can be designed or isolated and concentrated using the currently available methods, without necessarily providing beneficial health effects. Other compounds can be developed that are nondigestible and provide beneficial health effects, yet do not meet the current U.S. definition based on analytical methods. For the above reasons, the Food and Nutrition Board, under the oversight of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, assembled a Panel on the Definition of Dietary Fiber to develop a proposed definition(s) of dietary fiber. This Panel held three meetings and a workshop.
