Beschreibung
Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.
Autorenporträt
InhaltsangabeIntroduction. The Technology of Starch Production. Enzymatic Production of Glucose Syrups. Maltodextrins. Analysis of Glucose Syrups. Physical and Chemical Properties of Glucose Groups. Polyols From Starch. Physiology, Metabolism and Tolerance of Disgestible and Low Digestible Carbohydrates. Glucose Syrups in the Fermentation Industry. Reference. Index
