Use of Sugars and Other Carbohydrates in the Food Industry Advances in Chemistry Series, No. 12

""Use of Sugars and Other Carbohydrates in the Food Industry: Advances in Chemistry Series, No. 12"" by Sydney M. Cantor is a comprehensive guide to the utilization of carbohydrates in the food industry. The book provides a detailed overview of the chemical properties and functions of sugars and other carbohydrates, as well as their various applications in food processing and manufacturing. The author begins by discussing the basic chemistry of carbohydrates, including the different types of sugars and their structures. He then explores the role of carbohydrates in food texture, flavor, and color, as well as their use as sweeteners, bulking agents, and preservatives. The book also covers the latest advances in carbohydrate research, including the development of new sweeteners and functional ingredients. It provides a critical analysis of the benefits and drawbacks of various carbohydrate-based products, and offers insights into the future of carbohydrate utilization in the food industry. Overall, ""Use of Sugars and Other Carbohydrates in the Food Industry"" is an essential resource for food scientists, chemists, and anyone interested in the science behind the food we eat.""Additional Contributors Include J. E. Maudru, Guy Rorabaugh, Thomas John Schoch, And Many Others.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.