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Food Carbohydrate Chemistry

 E-Book
Sofort lieferbar | Lieferzeit:3-5 Tage I
ISBN-13:
9781119949152
Einband:
E-Book
Seiten:
240
Autor:
Ronald E. Wrolstad
Serie:
Institute of Food Technologists Series
eBook Typ:
Adobe Digital Editions
eBook Format:
E-Book
Kopierschutz:
Adobe DRM [Hard-DRM]
Sprache:
Englisch
Beschreibung:

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has atext clearly presented and applied basic carbohydrate chemistry tothe quality attributes and functional properties of foods. Now inFood Carbohydrate Chemistry, author Wrolstad emphasizes theapplication of carbohydrate chemistry to understanding thechemistry, physical and functional properties of foodcarbohydrates. Structure and nomenclature of sugars and sugarderivatives are covered, focusing on those derivatives that existnaturally in foods or are used as food additives. Chemicalreactions emphasize those that have an impact on food quality andoccur under processing and storage conditions. Coverage includes:how chemical and physical properties of sugars and polysaccharidesaffect the functional properties of foods; taste properties andnon-enzymic browning reactions; the nutritional roles ofcarbohydrates from a food chemist's perspective; basic principles,advantages, and limitations of selected carbohydrate analyticalmethods. An appendix includes descriptions of proven laboratoryexercises and demonstrations. Applications are emphasized, andanecdotal examples and case studies are presented. Laboratoryunits, homework exercises, and lecture demonstrations are includedin the appendix. In addition to a complete list of citedreferences, a listing of key references is included with briefannotations describing their important features.
Students and professionals alike will benefit from this latestaddition to the IFT Press book series. In FoodCarbohydrate Chemistry, upper undergraduate and graduatestudents will find a clear explanation of how basic principles ofcarbohydrate chemistry can account for and predict functionalproperties such as sweetness, browning potential, and solubilityproperties. Professionals working in product development andtechnical sales will value Food Carbohydrate Chemistry as aneeded resource to help them understand the functionality ofcarbohydrate ingredients. And persons in research and qualityassurance will rely upon Food Carbohydrate Chemistry forunderstanding the principles of carbohydrate analytical methods andthe physical and chemical properties of sugars andpolysaccharides.
1. Structure and nomenclature of sugars and sugar derivatives.

2. Sugar Composition.

3. Reactions of sugars.

4. Functional properties of sugars.

5. Sugar analytical methods.

6. Non-enzymic browning reactions.

7. Starch.

8. Cell-wall polysaccharides.

9. Nutritional roles of carbohydrates
Appendix - lab exercises and demonstrations.

· Recognition of hemiacetals, hemiketals, acetals and ketals.

· Making molecular models of sugars with molecular model kits.

· Calculation and specification of multiple chirality of sugar pyranoid ring structures.

· Plane-polarized light & optical activity.

· Sugar polarimetry & sucrose inversion.

· The Fehlings test for reducing and non-reducing sugars.

· Student-designed non-enzymic browning experiments.

· Microscopic examination of starch.

· The qualitative iodine test for starch
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.

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