Technological aspects of functional food-related carbohydrates.

Pharmacology, Toxicology and Pharmaceutical Science

• Polysaccharide 100%
• Pectin 100%
• Lactose 100%
• Functional Food 100%
• Xanthan Gum 50%
• Hemicellulose 50%
• Gellan 50%
• Raffinose 50%
• Chitin 50%
• Lactulose 50%
• Sorbitol 50%
• Oligosaccharide 50%
• Fructan 50%
• Fructose 50%
• Carboxymethylcellulose 50%
• Polyol 50%
• Critical Micelle Concentration 50%

Food Science

• Functional Food 100%
• Starch 100%
• Pectin 50%
• Sucrose 50%
• Lactose 50%
• Fructose 25%
• Modified Starch 25%
• Xanthan 25%
• Resistant Starch 25%
• Stachyose 25%
• Polydextrose 25%