Carbohydrate Chemistry for Food Scientists 3rd ed. P 440 p. 18
BeMiller, James N. 著
目次
1. Monosaccharides 2. Carbohydrate Reactions 3. Oligosaccharides 4. Polysaccharides: Occurrence, Structures, and Chemistry 5. Polysaccharides: Properties 6. Starches: Molecular and Granular Structures and Properties 7. Starches: Conversions, Modifications, and Uses 8. Cellulose and Cellulose-Based Hydrocolloids 9. Guar, Locust Bean, Tara, and Cassia Gums 10. Inulin and Konjac Glucomannan 11. Xanthan 12. Gellans, Curdlan, Dextrans, Levans, and Pullulan 13. Carrageenans 14. Algins/Alginates 15. Pectins 16. Gum Arabic and Other Exudate Gums 17. Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics 18. Nonenzymic Browning and Formation of Acrylamide and Caramel 19. Carbohydrate and Noncarbohydrate Sweeteners 20. Summary of Carbohydrate Functionalities
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