食品碳水化合物化学
Ronald E. Wrolstad
ISBN: 978-0-8138-2665-3
240 pages
December 2011
Wiley-Blackwell
Contents
Contributors xv
Acknowledgments xvii
Introduction xix
1 Classifying, Identifying, Naming, and Drawing Sugars and Sugar Derivatives 1
2 Sugar Composition of Foods 23
3 Reactions of Sugars 35
4 Browning Reactions 49
5 Functional Properties of Sugars 77
6 Analytical Methods 91
7 Starch in Foods 107
8 Plant CellWall Polysaccharides 135
9 Nutritional Roles of Carbohydrates 147
Appendices 165
Index 211
http://emuch.net/bbs/viewthread.php?tid=4018265&from=a
