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Functionalizing Carbohydrates for Food Applications by Milda E. Embuscado

Functionalizing Carbohydrates for Food Applications

Description : How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

Subtitle : Texturizing and Bioactive/Flavor Delivery Systems

Authors : Milda E. Embuscado

Published Date : 2014-01-03

Publisher : DEStech Publications, Inc

ISBN : 9781605950389

Page : 426 Pages

Categories : Technology & Engineering

Total Download: 99

Filesize: 1 MB

Download PDF : functionalizing-carbohydrates-for-food-applications.pdf

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