Carbohydrates in Food, 2d ed.0824759427 Carbohydrates in food, 2d ed. Ed. by Ann-Charlotte Eliasson. CRC (Cyclical Redundancy Checking) An error checking technique used to ensure the accuracy of transmitting digital data. The transmitted messages are divided into predetermined lengths which, used as dividends, are divided by a fixed divisor. / Taylor & Francis 2006 546 pages $139.95 Hardcover Food science and technology; 159 TX553 Eliasson (cereal technology, Lund U., Sweden) introduces this update of the 1996 edition by noting that, despite the recent low carbohydrate diet fad, it is too simplistic sim·plism n. The tendency to oversimplify an issue or a problem by ignoring complexities or complications. [French simplisme, from simple, simple, from Old French; see simple to categorize these key components of plant foods as wholly good or bad. In 11 chapters, international nutritionists and food scientists review the analytical, structural, physiochemical physiochemical /phys·io·chem·i·cal/ (fiz?e-o-kem´ik-il) pertaining to both physiology and chemistry. physiochemical pertaining to both physiology and chemistry. , functional, nutritional and health aspects of these starches. Analytic techniques used to study the composition of foods for human and animal consumption that are discussed include chemical, biochemical, and chromagraphic. In regard to health impacts, a major focus is on roles of indigestible in·di·gest·i·ble adj. Difficult or impossible to digest: an indigestible meal. in carbohydrates (dietary fiber dietary fiber n. Coarse, indigestible plant matter, consisting primarily of polysaccharides, that when eaten stimulates intestinal peristalsis. ). ([c]20062005 Book News, Inc., Portland, OR) |
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