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Title The NutriBase Guide to Carbohydrates Calories and Fat in Your Food
Author Cybersoft, Inc.
Publisher Penguin
Release Date 2001
Category Health & Fitness
Total Pages 698
ISBN 1583331093
Language English, Spanish, and French
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Book Summary:

Ideal for diabetics and others who wish to count their carbohydrates, this newly revised and completely updated guide gives the percentage of calories from carbohydrates for an abundance of products, listed by name and brand. Original.

Carbohydrates In Food by Ann-Charlotte Eliasson

Title Carbohydrates in Food
Author Ann-Charlotte Eliasson
Publisher CRC Press
Release Date 1996-01-02
Category Technology & Engineering
Total Pages 576
ISBN 0824795423
Language English, Spanish, and French
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Book Summary:

This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis.

Food Carbohydrates by Steve W. Cui

Title Food Carbohydrates
Author Steve W. Cui
Publisher CRC Press
Release Date 2005-05-23
Category Technology & Engineering
Total Pages 432
ISBN 9780203485286
Language English, Spanish, and French
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Book Summary:

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research. The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural analysis of polysaccharides are rarely presented in books on food carbohydrates - topics this text fully illustrates. It also presents particulars on starch and starch modification, with a focus on reaction principles, improved functional properties, and practical applications. Food Carbohydrates: Chemistry, Physical Properties and Applications is the only known current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates all in one text. This book is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students.

Complex Carbohydrates In Foods by Susan Sungsoo Cho

Title Complex Carbohydrates in Foods
Author Susan Sungsoo Cho
Publisher CRC Press
Release Date 1999-01-19
Category Technology & Engineering
Total Pages 700
ISBN 0203909577
Language English, Spanish, and French
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Book Summary:

"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."

Functional Food Carbohydrates by Costas G. Biliaderis

Title Functional Food Carbohydrates
Author Costas G. Biliaderis
Publisher CRC Press
Release Date 2006-10-10
Category Technology & Engineering
Total Pages 570
ISBN 9781420003512
Language English, Spanish, and French
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Book Summary:

Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial nonnutritive effects of carbohydrates on human health. Furthermore, there is a need to establish definitive relations among the structure, physical property, and physiological function of these bioactive compounds. As more of the benefit and functional versatility of carbohydrates is revealed, it is clear that any future research and recommendation must be based on a solid synthesis of multidisciplinary findings including epidemiological, metabolic, and clinical nutritional data. Through clinical and epidemiological studies, Functional Food Carbohydrates addresses the specific classes of carbohydrates that seem to exert health-enhancing effects. The text begins with in-depth treatments of the chemistry, physical properties, processing technology, safety and health benefits of a variety of carbohydrates including cereal beta-glucans, microbial polysaccharides, chitosan, arabinoxylans, resistant starch, and other polysaccharides of plant origin. The authors then discuss the physiological and metabolic effects that a variety of carbohydrates have on specific chronic diseases such as cancer, diabetes, cardiovascular disease, obesity, and various gastrointestinal disorders. The final chapters discuss the regulatory and technological aspects of using carbohydrates as functional foods. Specifically, the authors consider the safety and efficacy of pre-, pro-, and synbiotics, and the potential use of carbohydrates as delivery vehicles for other bioactive compounds. With contributions from experts specializing in food chemistry and technology, as well as human nutrition and physiology, this text illuminates the link between the behavior of carbohydrate compounds and their beneficial end-result on human health.

Physiological Effects Of Food Carbohydrates by American Chemical Society

Title Physiological Effects of Food Carbohydrates
Author American Chemical Society
Publisher Unknown
Release Date 1975
Category Carbohydrates
Total Pages 355
ISBN UOM:39015000295652
Language English, Spanish, and French
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Book Summary:

Title Functionalizing Carbohydrates for Food Applications
Author Milda E. Embuscado
Publisher DEStech Publications, Inc
Release Date 2014-01-03
Category Technology & Engineering
Total Pages 426
ISBN 9781605950389
Language English, Spanish, and French
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Book Summary:

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.

Food Analysis by Suzanne Nielsen

Title Food Analysis
Author Suzanne Nielsen
Publisher Springer Science & Business Media
Release Date 2003-04-30
Category Technology & Engineering
Total Pages 557
ISBN 0306474956
Language English, Spanish, and French
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Book Summary:

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Carbohydrates In Human Nutrition by Food and Agriculture Organization of the United Nations

Title Carbohydrates in Human Nutrition
Author Food and Agriculture Organization of the United Nations
Publisher Food & Agriculture Org.
Release Date 1998
Category Technology & Engineering
Total Pages 140
ISBN 9251041148
Language English, Spanish, and French
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Book Summary:

In their efforts to improve nutrition, the Food and Agriculture Organization of the United Nations and the World Health organisation periodically convene expert consultations to provide advice to developing and developed countries. A primary objective of these consultations is the review of the state of knowledge on the role of various nutrients in the human diet, and the formulation of practical recommendations. The latest in a series of expert reports on nutrients, Carbohydrates In Human Nutrition gives the report and recommendations of a joint expert consultation on this subject which was held in Rome from April 14 to 18, 1997. Key factors that may influence consumption, health, food production and processing, food marketing and labelling are discussed. The report makes recommendations about terminology and a classification scheme for dietary carbohydrates; an energy value for dietary fibre; the minimum dietary energy intake from carbohydrates; the consumption of carbohydrate-rich foods with emphasis on traditional foods; the use of the glycemic index. An extensive bibliography is included.

Food Chemistry by H.-D. Belitz

Title Food Chemistry
Author H.-D. Belitz
Publisher Springer Science & Business Media
Release Date 2009-01-15
Category Technology & Engineering
Total Pages 1070
ISBN 9783540699330
Language English, Spanish, and French
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Book Summary:

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

Carbohydrates In Food Third Edition by Ann-Charlotte Eliasson

Title Carbohydrates in Food Third Edition
Author Ann-Charlotte Eliasson
Publisher CRC Press
Release Date 2016-12-05
Category
Total Pages 640
ISBN 1482245434
Language English, Spanish, and French
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Book Summary:

Chromatographic techniques of mono- and di-saccharides analysis / Noureddine Benkeblia -- Mono- and disaccharides : selected physicochemical and functional aspects / Kirsi Jouppila -- Health aspects of mono- and disaccharides / Anne Raben, Ian A. Macdonald, Mikael Fogelholm -- Cell-wall polysaccharides : structural, chemical, and analytical aspects / Roger Andersson, Eric Westerlund and Per Åman -- Functional properties of cereal cell-wall polysaccharides / Marta S. Izydorczyk -- Hydrocolloids/food gums : analytical aspects / James N. BeMiller -- Gums and hydrocolloids : functional aspects / Jean-Louis Doublier, Catherine Garnier, Gerard Cuvelier -- Non-digestible carbohydrates : nutritional aspects / Alison Parrett, Hannah Harris, Christine A. Edwards -- Starch : analytical and structural aspects / Eric Bertoft, Lars Nilsson -- Starch : physicochemical and functional aspects / Ann-Charlotte Eliasson -- Starch : nutritional and health aspects / M. Naushad Emmambux, John R.N. Taylor

Food Carbohydrate Chemistry by Ronald E. Wrolstad

Title Food Carbohydrate Chemistry
Author Ronald E. Wrolstad
Publisher John Wiley & Sons
Release Date 2012-02-07
Category Technology & Engineering
Total Pages 240
ISBN 9780813826653
Language English, Spanish, and French
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Book Summary:

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.

Food Science by Norman N. Potter

Title Food Science
Author Norman N. Potter
Publisher Springer Science & Business Media
Release Date 2012-12-06
Category Technology & Engineering
Total Pages 608
ISBN 9781461549857
Language English, Spanish, and French
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Book Summary:

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Title Chemical and Functional Properties of Food Saccharides
Author Piotr Tomasik
Publisher CRC Press
Release Date 2003-10-20
Category Technology & Engineering
Total Pages 440
ISBN 0203495721
Language English, Spanish, and French
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Book Summary:

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

Title Determination of Food Carbohydrates
Author D. A. T. Southgate
Publisher Unknown
Release Date 1976
Category Aliments - Teneur en glucides
Total Pages 178
ISBN CORNELL:31924002031841
Language English, Spanish, and French
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Book Summary:

Food Facts And Principles by N. Shakuntala O. Manay

Title Food Facts And Principles
Author N. Shakuntala O. Manay
Publisher New Age International
Release Date 2001
Category Food
Total Pages 564
ISBN 8122413250
Language English, Spanish, and French
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Book Summary:

The Book Deals With Foods From The Point Of View Of Cultural Practices In India. Each Food Is Discussed From The Point Of Its Production, Processing And Utilization In The Indian Context. Foods Of Special Importance In The Indian Diet Like Pulses, Spices And Nuts Are Considered At Length. The Book Gives A Comprehensive Account Of Foods And Their Products With Regard To Production, Composition, Nutritive Value, Uses And Preservation. Indigenous Food Preparations Based On Fermented Rice And Pulse, Milk And Indian Confectionery Have Been Discussed. Various Laws Issued By The Government To Control Food Quality Are Highlighted. Food Is More Than Nutrients. In Addition To Nursing Our Body And Promoting Good Health, Foods Have An Affect On Our Mind, Emotion And Spiritual Life. There Is Of Late, A Great Awareness In The Relationship Of Food And Spiritual Life. Hence, A New Chapter On Nutrition, Health And Food Consciousness Is Included In The Second Edition.

Title Food Emulsifiers and Their Applications
Author Gerard L. Hasenhuettl
Publisher Springer Science & Business Media
Release Date 2008-04-01
Category Technology & Engineering
Total Pages 426
ISBN 0387752846
Language English, Spanish, and French
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Book Summary:

The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.

Title Chemical and Functional Properties of Food Components
Author Zdzislaw E. Sikorski
Publisher CRC Press
Release Date 1997-01-10
Category Technology & Engineering
Total Pages 293
ISBN 1566764645
Language English, Spanish, and French
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Book Summary:

This new guide and reference concisely presents in one volume key information on the most important chemical and functional properties of food constituents, and the relationship of these properties to nutritional and sensory qualities of food. It also provides important information on how these properties are affected by harvesting, processing and storage. Included are chapters on rheological properties, food safety and mutagenic/carcinogenic components. The information was prepared by a team of food scientists from around the world and is based on the current international literature as well as the authors' expertise. The text is organized for easy reference, supplemented with numerous data tables, and illustrated by more than 40 schematics. Everybody expects food to be palatable, nutritious, and wholesome. These attributes are affected by the composition of the food, as well as by the properties and interactions of the constituents. They can be controlled by the recipe of the formulation, the conditions of storage and processing, and the enzymatic or chemical modifications of the components, mainly lipids, proteins, saccharides, and vitamins. The effectiveness of control depends on the understanding of the chemical and functional properties of the food components. Thus, food chemistry is a must for food technologists and for other technical personnel involved in food handling.

Title Essentials of Animal Physiology
Author Rastogi S. c
Publisher New Age International
Release Date 2001
Category Physiology
Total Pages 577
ISBN 8122412793
Language English, Spanish, and French
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Book Summary:

Title Krause s Food the Nutrition Care Process E Book
Author L. Kathleen Mahan
Publisher Elsevier Health Sciences
Release Date 2013-09-26
Category Medical
Total Pages 1248
ISBN 9780323266901
Language English, Spanish, and French
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Book Summary:

The most respected nutrition text for more than 50 years, Krause's Food and the Nutrition Care Process delivers comprehensive and up-to-date information from respected educators and practitioners in the field. The latest recommendations include the new MyPlate guide, the Dietary Guidelines for Americans 2010, new and expanded chapters, and a large variety of tables, boxes, and pathophysiology algorithms, all providing need-to-know information with ease. New co-editor Janice L. Raymond joins L. Kathleen Mahan and Sylvia Escott-Stump and nearly 50 leading educators, researchers, and practitioners in writing a nutrition text that's ideal for use in class or everyday practice. Expert contributors include nearly 50 nationally recognized writers, researchers, and practitioners, each writing on their area of specialization. Clear, logical organization details each step of complete nutritional care from assessment to therapy. UNIQUE! Pathophysiology algorithms clarify the illness process and to ensure more effective care. New Directions boxes reflect the latest research in emerging areas in nutrition therapy. Focus On boxes provide additional detail on key chapter concepts. Clinical Insight boxes and Clinical Scenarios with detailed Sample Nutrition Diagnosis statements help ensure the most accurate and effective interventions in practice. Key terms listed at the beginning of each chapter and bolded within the text provide quick access to important nutrition terminology. More than 1,000 self-assessment questions on a companion Evolve website reinforce key textbook content. New recommendations reflect a comprehensive approach to diet and nutrition that incorporates the USDA's MyPlate guide, the Dietary Guidelines for Americans 2010, and the Eating Well with Canada's Food Guide recommendations. Reorganized table of contents reinforces the Nutrition Care Process structure endorsed by the American Dietetic Association (ADA). MNT for Thyroid Disorders chapter details important nutrition considerations for managing thyroid disorders. New calcium and vitamin D Dietary Recommended Intakes (DRIs) improve monitoring of nutrient intake. Expanded Nutrition in Aging chapter includes assessment and nutritional care guidelines for the growing elderly patient population. Growth grids for children detail proper patient nutrition during infancy and early childhood. Extensively revised MNT for Food Allergies chapter highlights the importance of food allergy management in clinical nutrition therapy. Updated appendices enhance assessment accuracy with the latest laboratory findings and normal values.