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Carbohydrate Chemistry for Food Scientists

2007-01-01 Technology & Engineering
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Release : 2007-01-01
Genre : Technology & Engineering
Kind : eBook
Book Rating : 533/5 ( reviews)

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Book Synopsis Carbohydrate Chemistry for Food Scientists by : James N. BeMiller

Download or read book Carbohydrate Chemistry for Food Scientists written by James N. BeMiller. This book was released on 2007-01-01. Available in PDF, EPUB and Kindle. Book excerpt: BeMiller (food science, Purdue U.) covers the full range of carbohydrates available as food and related issues, including carbohydrate reactions, monosaccharides, oligosaccharides, polysaccharides (occurrence, structures, chemistry and properties) starches and their products, cellulose and cellulosics, gums (guar, locust bean and tara), gum Arabic and other exudate gums, xanthan, carrageenans, algins and alginates, pectins, carbohydrates and noncarbonhydrate sweeteners, and gellans, curdlan, dextrans and levans. Especially helpful is his chapter on carbohydrate nutrition, dietary fiber, bulking agents and fat mimetics. This edition expands on current studies and theories, and includes new information on such subjects as polyols, prebiotics and the Maillard browning reaction. Although designed as a textbook, this doubles as a very good professional reference.

Carbohydrate Chemistry for Food Scientists

2018-10-01 Technology & Engineering
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Release : 2018-10-01
Genre : Technology & Engineering
Kind : eBook
Book Rating : 380/5 ( reviews)

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Book Synopsis Carbohydrate Chemistry for Food Scientists by : James N. BeMiller

Download or read book Carbohydrate Chemistry for Food Scientists written by James N. BeMiller. This book was released on 2018-10-01. Available in PDF, EPUB and Kindle. Book excerpt: 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. Carbohydrate Chemistry for Food Scientists serves as 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 Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids

Food Carbohydrates

2005-05-23 Technology & Engineering
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Release : 2005-05-23
Genre : Technology & Engineering
Kind : eBook
Book Rating : 289/5 ( reviews)

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Book Synopsis Food Carbohydrates by : Steve W. Cui

Download or read book Food Carbohydrates written by Steve W. Cui. This book was released on 2005-05-23. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Carbohydrate Chemistry

2012-02-07 Technology & Engineering
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Release : 2012-02-07
Genre : Technology & Engineering
Kind : eBook
Book Rating : 659/5 ( reviews)

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Book Synopsis Food Carbohydrate Chemistry by : Ronald E. Wrolstad

Download or read book Food Carbohydrate Chemistry written by Ronald E. Wrolstad. This book was released on 2012-02-07. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Essentials of Carbohydrate Chemistry

2012-12-06 Technology & Engineering
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Release : 2012-12-06
Genre : Technology & Engineering
Kind : eBook
Book Rating : 222/5 ( reviews)

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Book Synopsis Essentials of Carbohydrate Chemistry by : John F. Robyt

Download or read book Essentials of Carbohydrate Chemistry written by John F. Robyt. This book was released on 2012-12-06. Available in PDF, EPUB and Kindle. Book excerpt: 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.

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