Functionalizing Carbohydrates for Food Applications: Texturizing and Bioactive/flavor Delivery Systems

by

This book systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they improve the texture of foods and act as carriers for flavors and for bioactive compounds. It also investigates current and potential uses of functionalized carbohydrates in formulating and processing improved and healthier foods.

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