Description
This book discusses complex carbohydrates and their effects on human physiology. It also establishes an appropriate dietary intake level for complex carbohydrates to be included on nutritional labels. Finally, it covers current research, applications, and implementation issues with complex carbohydrates. This book is of great value to scientists and food technologists working on a broad range of foods.
Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues. Review: . . .encompasses discussion of a number of very interesting carbohydrate concepts and assessment of most available methods for CC analysis. . .of great value to scientists and food technologists working on a broad range of foods. ---Food Australia
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