Since its inception in 1945, this serial has provided critical and integrating articles written by
research specialists that integrate industrial, analytical, and technological aspects of …

Carbohydrates are the most widely distributed naturally-occurring organic compounds on
Earth. They make up much of our food, clothing and shelter, and are as vital to national …

There is currently a great deal of interest in carbohydrate research among chemists and
biologists, in both academic and industrial laboratories. One reason is the involvement of …

The 25th anniversary of the Carbohydrate Division of the AACC was celebrated with a
special symposium on carbohydrate chemistry, reviewing recent advances and current …

This book provides the" nuts and bolts" background for a successful study of carbohydrates-
the essential molecules that not only give you energy, but are an integral part of many …

In these fast-living times many scientific discoveries of past decades have become so
commonplace that the basic achievements of their discoverers have sunk into oblivion or are …

Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second
Edition provides thorough and authoritative coverage of the chemical analysis, structure …

This monograph is aimed at providing researchers new to the subject with information on the
structure and mechanisms in the chemistry, biochemistry or processing of carbohydrates …

Nomenclature of carbohydrates (IUPAC Recommendations 1996) Pure & Appl. Chem., Vol. 68,
No. 10, pp. 1919-2008, 1996. Printed in Great Britain. Q 1996 IUPAC INTERNATIONAL UNION …

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the
critically acclaimed authoritative carbohydrate reference for food scientists. The new edition …