Food carbohydrates; chemistry, physical properties, and applications.0849315743Food carbohydrates Carbohydrates Compounds, such as cellulose, sugar, and starch, that contain only carbon, hydrogen, and oxygen, and are a major part of the diets of people and other animals. Mentioned in: Laxatives carbohydrates, n. ; chemistry, physical properties, and applications. Ed. by Steve W. Cui. 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. Press 2005 418 pages $159.95 Hardcover TX553 A textbook for an advanced course on food carbohydrates, and a reference for researchers, engineers, and other professionals. It does provide basic knowledge about food carbohydrates, but emphasizes understanding basic analytic principles and how to apply the knowledge and techniques in quality control, product development, and research. The topics are analytical methodologies, the structural analysis of polysaccharides, physical properties, molecular conformation con·for·ma·tion n. One of the spatial arrangements of atoms in a molecule that can come about through free rotation of the atoms about a single chemical bond. and characterizations, industrial applications of polysaccharide polysaccharide: see carbohydrate. polysaccharide Any of a large class of long-chain sugars composed of monosaccharides. Because the chains may be unbranched or branched and the monosaccharides may be of one, two, or occasionally more kinds, gums, starch starch, white, odorless, tasteless, carbohydrate powder. It plays a vital role in the biochemistry of both plants and animals and has important commercial uses. chemistry and functionality, and recent developments in starch modification. Many of them are not generally covered in similar books. ([c] 2005 Book News, Inc., Portland, OR) |
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