Complex Carbohydrates in Foods

Couverture
Sungsoo Cho, Leon Prosky, Mark L. Dreher
Taylor & Francis, 19 janv. 1999 - 676 pages
"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."

Autres éditions - Tout afficher

Complex Carbohydrates in Foods
Susan Sungsoo Cho
Aperçu limité - 1999
Complex Carbohydrates in Foods
Susan Sungsoo Cho
Aperçu limité - 1999
Complex Carbohydrates in Foods
Susan Sungsoo Cho
Aperçu limité - 1999

À propos de l'auteur (1999)

Barry McCleary is co-founder and President of Megazyme International Ireland Limited. He has been actively involved in dietary fibre and enzyme research over the past three decades; many of the methods that he has developed have been adopted as International standards. Dr. McCleary is the incoming International Director of the American Association of Cereal Chemists.

Leon Prosky of Prosky Associates USA, Nutrition Consultants, was formerly Program Manager of Nutrition for the US Food & Drug Administration. He currently serves as General Referee for Dietary Fiber for the AOAC International and as Chairman of Technical Committee for Dietary Fibre & Starch for the AACC.

Informations bibliographiques

TitreComplex Carbohydrates in Foods
Volume 93 de Food Science and Technology
Volume 93 de Public Administration and Public Policy
RédacteursSungsoo Cho, Leon Prosky, Mark L. Dreher
Éditionillustrée
ÉditeurTaylor & Francis, 1999
ISBN0824701879, 9780824701871
Longueur676 pages
  
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