Functionalizing Carbohydrates for Food Applications

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Functionalizing Carbohydrates for Food Applications is written by Milda E. Embuscado and published by DEStech Publications, Inc. It's available with International Standard Book Number or ISBN identification 1605950386 (ISBN 10) and 9781605950389 (ISBN 13).

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.