【资源分享】3本糖方面的书（食品方面）
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Chemical and Functional Properties of Food Saccharides
Piotr Tomasik
Publisher: CRC
Number Of Pages: 440
Publication Date: 2003-10-20
Description:
With a broad spectrum of knowledgeable sources, numerous tables, and figures identifying structures and reactions, and the most current information in the field of food carbohydrates, this volume provides an abundant scope of data that distinguishes it from all other titles on carbohydrate chemistry. This book serves as a veritable handbook on the chemistry of carbohydrates. This substantial compilation focuses on saccharides as food constituents by explaining their structural chemistry, sources, applications, and nutritional properties. Covering a wide range of issues and offering prospects for the development of research and technology, this indispensable guide to the chemistry, biochemistry, technology, and development of food carbohydrates will serve as a valuable resource and guide for researchers, professionals, and graduate students.
http://rapidshare.com/files/117620953/0849314860.rar
Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology)
Reginald H. Walter
Publisher: Academic Press
Number Of Pages: 236
Publication Date: 1997-10-15
Description:
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background
http://rapidshare.com/files/81668485/0127338659.rar
Complex Carbohydrates in Foods
S.S. CHO, L. PROSKY, M. DREHER
Publisher: CRC
Number Of Pages: 700
Publication Date: 1999-01-19
Description:
Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues
http://rapidshare.com/files/11023673/ccif.rar.html
Piotr Tomasik
Publisher: CRC
Number Of Pages: 440
Publication Date: 2003-10-20
Description:
With a broad spectrum of knowledgeable sources, numerous tables, and figures identifying structures and reactions, and the most current information in the field of food carbohydrates, this volume provides an abundant scope of data that distinguishes it from all other titles on carbohydrate chemistry. This book serves as a veritable handbook on the chemistry of carbohydrates. This substantial compilation focuses on saccharides as food constituents by explaining their structural chemistry, sources, applications, and nutritional properties. Covering a wide range of issues and offering prospects for the development of research and technology, this indispensable guide to the chemistry, biochemistry, technology, and development of food carbohydrates will serve as a valuable resource and guide for researchers, professionals, and graduate students.
http://rapidshare.com/files/117620953/0849314860.rar
Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology)
Reginald H. Walter
Publisher: Academic Press
Number Of Pages: 236
Publication Date: 1997-10-15
Description:
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background
http://rapidshare.com/files/81668485/0127338659.rar
Complex Carbohydrates in Foods
S.S. CHO, L. PROSKY, M. DREHER
Publisher: CRC
Number Of Pages: 700
Publication Date: 1999-01-19
Description:
Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues
http://rapidshare.com/files/11023673/ccif.rar.html
