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Carbohydrate Polyesters as Fat Substitutes : Food Science and Technology - Barry G. Swanson

Carbohydrate Polyesters as Fat Substitutes

Food Science and Technology

Hardcover Published: 19th April 1994
ISBN: 9780824790622
Number Of Pages: 288

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Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the various methods available for their production, isolation, analysis, and purification - highlighting regulatory aspects, potential applications, and the applicable patent literature.
Discussing both the physical and chemical properties of carbohydrate fatty acid polyesters, Carbohydrate Polyesters as Fat Substitutes details the history of carbohydrate polyesters ... describes the metabolism of fat substitutes and its effect on cholesterol metabolism ... explains the nomenclature necessary to distinguish between the smaller esters and the larger esters of carbohydrates ... investigates the possibility of using enzymes to synthesize carbohydrate esters ... examines the emulsification, antimicrobial, and baking properties of smaller esters of carbohydrates ... and more.
Furnishing over 575 key references and more than 100 helpful tables, drawings, photographs, and equations, Carbohydrate Polyesters as Fat Substitutes is an invaluable reference for food scientists, food technologists, nutritionists, dietitians, pharmacologists, toxicologists, chemical engineers, agricultural scientists, food biochemists, microbiologists, organic and cereal chemists, and animal and dairy scientists, as well as an essential text for upper-level undergraduate, graduate, and continuing-education students in these disciplines.

Industry Reviews

." . .a well-written, concise book on an important contemporary subject." ---Food and Nutrition Press ." . .a useful reference." ---Trends in Food Science and Technology ." . .for a fact-filled, extensive treatment of carbohydrate polyesters and their use as fat substitutes, this volume is the definitive, up-to-date reference." ---INFORM

A backgorund and history of carbohydrate polyesters
synthesis of carbohydrate fatty acid polyesters
enzymatic synthesis of carbohydrate esters
supercritical fluid extraction and chromatography of sucrose and methyl glucose polyester
patent literature on carbohydrate esters and polyesters
emulsification properties of sugar esters
sucrose esters in baked products
antimicrobial properties of sucrose fatty acid esters
sucrose polyester and cholesterol and lipoprotein metabolism
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780824790622
ISBN-10: 0824790626
Series: Food Science and Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 288
Published: 19th April 1994
Publisher: Taylor & Francis Inc
Country of Publication: US
Dimensions (cm): 24.13 x 16.51  x 1.91
Weight (kg): 0.57
Edition Number: 1

Earn 839 Qantas Points
on this Book