Электронная книга: Ronald Wrolstad E. «Food Carbohydrate Chemistry»

Food Carbohydrate Chemistry

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.

Издательство: "John Wiley&Sons Limited"

ISBN: 9781119949145

электронная книга

Купить за 8026.42 руб и скачать на Litres

Другие книги схожей тематики:

АвторКнигаОписаниеГодЦенаТип книги
Johannes Fink KarlThe Chemistry of Bio-based PolymersAn exhaustive and timely overview of renewable polymers from a respected chemist and successful author The recent explosion of interdisciplinary research has fragmented the knowledge base surrounding… — @John Wiley&Sons Limited, @ @ @ @ Подробнее...
15979.58электронная книга

Look at other dictionaries:

  • carbohydrate — /kahr boh huy drayt, beuh /, n. any of a class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones, or change to such substances on simple chemical transformations, as hydrolysis, oxidation, or reduction, and that form the… …   Universalium

  • Carbohydrate — Carbohydrates (from hydrates of carbon ) or saccharides (Greek σάκχαρον meaning sugar ) are the most abundant of the four major classes of biomolecules, which also include proteins, lipids and nucleic acids. They fill numerous roles in living… …   Wikipedia

  • Carbohydrate Polymers —   Titre abrégé Carbohydr. Polym. Discipline Chimie Langue …   Wikipédia en Français

  • Carbohydrate Research —   Titre abrégé Carbohydr. Res. Discipline Chimie Langue …   Wikipédia en Français

  • Food chemistry — is the study of chemical processes and interactions of all biological and non biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its …   Wikipedia

  • Food Additives & Contaminants: Part A Chemistry, Analysis, Control, Exposure & Risk Assessment —   Titre abrégé …   Wikipédia en Français

  • Food & Function —   Titre abrégé Food Funct. Discipline Chimie Langue …   Wikipédia en Français

  • Food Chemistry —   Titre abrégé Food Chem. Discipline Chimie Langue …   Wikipédia en Français

  • Food Hydrocolloids —   Titre abrégé Food Hydrocolloids Discipline Chimie Langue …   Wikipédia en Français

  • Chemistry & Industry —   Titre abrégé Chem. Ind. Discipline Chimie Langue …   Wikipédia en Français

  • Food energy — is the amount of energy obtained from food that is available through cellular respiration. Food energy is expressed in food calories (labeling: EU kcal, U.S. calories) or kilojoules (kJ). Food calories, or the calorie units used often in… …   Wikipedia