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Home > Food and Beverage > Food > Health, Diet & Nutrition
Carbohydrate Technology And Engineering: Advances For The Food Industry
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- 1 INTRODUCTION
- Overview
- Classifications
- Relatively new resistant starches
- Future research trends
- 2 BAKED PRODUCTS
- Starch-lipid composites
- Wheat flour-lipid and waxy maize starch-lipid composites
- Computer model cereal processing
- Starch granules are key in determining rheology
- 3 CEREALS
- A sucrase for making biopolymers
- Starch and nonstarch carbohydrates from barley
- Soluble cereal beta-glucan polymers
- Sugar substitute
- Slowly digesting starch
- Thermoreversible gels from grain
- Rice starch for gelatin
- Crop-made prebiotics
- Higher-value starch products
- 4 NUTRITIONAL TRENDS AND ISSUES
- Engineer carbohydrate functionality
- Knowledge of glycosidase inhibitors
- Intestinal bacteria utilize oligosaccharides
- Acrylamide in foods
- Fat replacers in low-fat coconut milk ice cream
- Heart-healthy foods from modified carbohydrate
- Low- or noncaloric carbohydrate polymers from beet or cane sugar
- Carbohydrate absorption from fruit juice
- B vitamins from nutraceuticals
- Carbohydrate-based fat replacers may improve nonfat ice cream quality
- Basic knowledge of edible films improves their utility
- Produce low-fat frozen dessert with dietary fibers and dairy proteins as fat replacers
- Optimize the nutrition from onions
- 5 GEL-THICKENING-TEXTURE
- Oxidized polysaccharide derivatives
- Honey an effective carbohydrate gel
- Novel polysaccharides impact texture
- EPS structure
- Improve ice cream texture
- Patented stabilizer to find dairy applications
- Gel permeation chromatography
- Carbohydrates, processing conditions affect texture
- 6 PATENTS
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