Carbohydrates: Functionality in foods

American Journal of Clinical Nutrition

Volumn 61, Issue 4 SUPPL., 1995, Pages

  Chinachoti, Pavinee ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

chemical interactions; chemical structure; complex carbohydrates; Functional requirements; rheological properties; simple carbohydrates

Indexed keywords

AGAR; ALGINIC ACID; AMYLASE; AMYLOPECTIN; AMYLOSE; CARBOHYDRATE; CARRAGEENAN; CELLULOSE; DISACCHARIDE; FRUCTOSE; GLUCAN 1,4 ALPHA GLUCOSIDASE; GLUCOSE; GUM ARABIC; HYDROGEN; LIPID; MALTODEXTRIN; MALTOSE; MALTOTRIOSE; MONOSACCHARIDE; OLIGOSACCHARIDE; PECTIN; POLYSACCHARIDE; PROTEIN; SORBITOL; STARCH; SUCROSE; SUGAR ALCOHOL; SWEETENING AGENT; UNINDEXED DRUG; XANTHAN;

CHEMICAL STRUCTURE; CONFERENCE PAPER; FOOD; FOOD PROCESSING; HYDRATION; HYDROGEN BOND; HYDROGENATION; HYDROLYSIS; SOLUBILITY; THERMOSTABILITY; WETTABILITY;

ACACIA SENEGAL;

EID: 0028939077     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/61.4.922S     Document Type: Conference Paper

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