Food Carbohydrate Chemistry

Author : Ronald E. Wrolstad
Publisher : John Wiley & Sons
Page : 239 pages
File Size : 49,9 Mb
Release : 2012-02-07
Category : Technology & Engineering
ISBN : 9780813826653

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Food Carbohydrate Chemistry by Ronald E. Wrolstad Pdf

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.

Author : Steve W. Cui
Publisher : CRC Press
Page : 431 pages
File Size : 49,5 Mb
Release : 2005-05-23
Category : Technology & Engineering
ISBN : 9780203485286

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Food Carbohydrates by Steve W. Cui Pdf

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr

Author : James N. BeMiller
Publisher : Elsevier
Page : 440 pages
File Size : 42,5 Mb
Release : 2018-10-01
Category : Technology & Engineering
ISBN : 9780128134382

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Carbohydrate Chemistry for Food Scientists by James N. BeMiller Pdf

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. It is an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides Covers the behavior and functionality of carbohydrates within foods Contains extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans and pectins, amongst others

Author : John F. Robyt
Publisher : Springer Science & Business Media
Page : 411 pages
File Size : 54,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461216223

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Essentials of Carbohydrate Chemistry by John F. Robyt Pdf

This is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practising scientists, this textbook and handy reference will be of interest to a wide range of disciplines: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.

Author : Michael Zeece
Publisher : Academic Press
Page : 432 pages
File Size : 41,6 Mb
Release : 2020-01-30
Category : Technology & Engineering
ISBN : 9780128117262

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Introduction to the Chemistry of Food by Michael Zeece Pdf

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Author : Milda E. Embuscado
Publisher : DEStech Publications, Inc
Page : 491 pages
File Size : 44,9 Mb
Release : 2014-01-03
Category : Technology & Engineering
ISBN : 9781605950389

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Functionalizing Carbohydrates for Food Applications by Milda E. Embuscado Pdf

How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

Author : Stephen Hanessian
Publisher : CRC Press
Page : 668 pages
File Size : 50,7 Mb
Release : 1997-01-02
Category : Science
ISBN : 0824798023

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Preparative Carbohydrate Chemistry by Stephen Hanessian Pdf

Detailing commonly used methods and procedures, this reference discusses the reactions and derivative forms of carbohydrates. Preparative Carbohydrate Chemistry covers the formation, cleavage, and reactions of derivatives and illustrates bond-forming reactions of SN2 types, free radicals, chain extensions, and branching. The contents include: sugar derivatives; selected reactions in carbohydrate chemistry; chemical synthesis of oligosaccharides and O-and N -glycosyl compounds; enzymatic synthesis of sialic acid, KDO, and related deoxyulosonic acids, and of oligosaccharides; synthesis of -glycosyl compounds; carbocycles from carbohydrates; and total synthesis of sugars from non-sugars. This authoritative reference offers relevant chapters on reactions and derivative forms of carbohydrates, including commonly used methods as well as new experimental procedures. It also contains insightful chapter commentaries and succinct topic histories.

Author : Ann-Charlotte Eliasson
Publisher : CRC Press
Page : 586 pages
File Size : 47,9 Mb
Release : 1996-01-02
Category : Technology & Engineering
ISBN : 0824795423

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Carbohydrates in Food by Ann-Charlotte Eliasson Pdf

This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis.

Author : Vassilis Kontogiorgos
Publisher : Springer Nature
Page : 175 pages
File Size : 51,7 Mb
Release : 2024-07-01
Category : Electronic
ISBN : 9783031535581

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Introduction to Food Chemistry by Vassilis Kontogiorgos Pdf

Author : American Chemical Society. Division of Agricultural and Food Chemistry,American Chemical Society. Division of Carbohydrate Chemistry
Publisher : Unknown
Page : 142 pages
File Size : 55,9 Mb
Release : 1953
Category : Carbohydrates
ISBN : OCLC:54133671

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Use of Sugars and Other Carbohydrates in the Food Industry by American Chemical Society. Division of Agricultural and Food Chemistry,American Chemical Society. Division of Carbohydrate Chemistry Pdf

Author : Thisbe K. Lindhorst
Publisher : John Wiley & Sons
Page : 333 pages
File Size : 50,8 Mb
Release : 2007-04-09
Category : Science
ISBN : 9783527315284

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Essentials of Carbohydrate Chemistry and Biochemistry by Thisbe K. Lindhorst Pdf

Concise yet complete, this is a succinct introduction to the topic, covering both basic chemistry as well as such advanced topics as high-throughput analytics and glycomics -- in one handy volume. This improved and expanded 3rd edition features all-new material on combinatorial synthesis of carbohydrates and carbohydrate biodiversity, and each chapter now contains study questions for self-learning and classroom teaching. Didactically written by an experienced lecturer and graduate student advisor, the text is backed by practical examples and more than 150 study questions tailored to students' needs.

Author : Jan Velisek,Richard Koplik,Karel Cejpek
Publisher : John Wiley & Sons
Page : 1200 pages
File Size : 49,5 Mb
Release : 2020-07-21
Category : Technology & Engineering
ISBN : 9781119537656

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The Chemistry of Food by Jan Velisek,Richard Koplik,Karel Cejpek Pdf

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.

Author : Michael Sinnott
Publisher : Royal Society of Chemistry
Page : 1218 pages
File Size : 49,5 Mb
Release : 2013-03-28
Category : Science
ISBN : 9781782626329

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Carbohydrate Chemistry and Biochemistry by Michael Sinnott Pdf

This fully updated and expanded second edition of a highly popular text book focuses on the structure and mechanism in carbohydrate chemistry and biochemistry. Carbohydrates play important roles in biological systems as energy sources, as structural materials, and as informational structures (when they are often attached to proteins or lipids). Their chemical reactivity and conformational behaviour is governed by mechanistic and stereochemical rules, which apply as much to enzymic as to non-enzymic reactivity. The same principles of reactivity and conformation govern changes brought about in the process industries, such as pulp, paper and food. Extensively referenced with citations and a detailed index, the book contains everything the reader needs to know to start a carbohydrate research project with one of the real strengths being the treatment and integration of the important physical-chemical principles and methods (though lead references only are given to the finer points of carbohydrate synthesis). The book is suitable for both researchers who are new to the subject and those more established as well as a readership from diverse backgrounds and interests, including chemists, biochemists, food scientists and technologists involved with the processing of polysaccharides in the paper, textile, cosmetics, biofuels and other industries.

Author : R. S. Shallenberger,Gordon Gerard Birch
Publisher : Unknown
Page : 246 pages
File Size : 44,8 Mb
Release : 1975
Category : Technology & Engineering
ISBN : WISC:89037133006

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Sugar Chemistry by R. S. Shallenberger,Gordon Gerard Birch Pdf

Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 46,8 Mb
Release : 1955
Category : Electronic
ISBN : OCLC:1068584837

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Use of Sugars and Other Carbohydrates in the Food Industry by Anonim Pdf