Current carbohydrate engineering and processing technologies are constantly being improved by food scientists and chemists.

Publication: M2 Presswire

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COPYRIGHT 2006 M2 Communications Ltd.

M2 PRESSWIRE-28 April 2006-Research and Markets: Current carbohydrate engineering and processing technologies are constantly being improved by food scientists and chemists.(C)1994-2006 M2 COMMUNICATIONS LTD

RDATE:02052006

Dublin: Research and Markets (http://www.researchandmarkets.com/reports/c36336) has announced the addition of Carbohydrate Technology And Engineering: Advances For The Food Industry 2006 to their offering

- Starch-lipid composites- Thermoreversible gels from grain- Heart-healthy foods from modified carbohydrate

These are among the many developments emerging from research labs worldwide, where food scientists, chemists and others continually attempt to improve current carbohydrate engineering and processing technologies.

Why is research into carbohydrate science so important? Carbohydrates are the main source of energy for most people in the world. There is no absolute requirement for dietary carbohydrates,...

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