Carbohydrate Chemistry for Food Scientists
  • Author : James N. BeMiller
  • Release Date : 01 October 2018
  • Publisher : Elsevier
  • Genre : Technology & Engineering
  • Pages : 440
  • ISBN 13 : 9780128134382

Carbohydrate Chemistry for Food Scientists Book Summary

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

Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists

Author : James N. BeMiller
Publisher : Elsevier
Genre : Technology & Engineering
Total View : 5880 Views
File Size : 54,6 Mb
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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 ...

Food Carbohydrate Chemistry

Food Carbohydrate Chemistry

Author : Ronald E. Wrolstad
Publisher : John Wiley & Sons
Genre : Technology & Engineering
Total View : 3098 Views
File Size : 45,8 Mb
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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 ...

Food Carbohydrates

Food Carbohydrates

Author : Steve W. Cui
Publisher : CRC Press
Genre : Technology & Engineering
Total View : 644 Views
File Size : 40,9 Mb
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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, product development, and ...

Carbohydrate Chemistry and Biochemistry

Carbohydrate Chemistry and Biochemistry

Author : Michael Sinnott
Publisher : Royal Society of Chemistry
Genre : Science
Total View : 4317 Views
File Size : 43,8 Mb
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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....

Introduction to the Chemistry of Food

Introduction to the Chemistry of Food

Author : Michael Zeece
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 5697 Views
File Size : 49,9 Mb
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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 ...

Essentials of Carbohydrate Chemistry

Essentials of Carbohydrate Chemistry

Author : John F. Robyt
Publisher : Springer Science & Business Media
Genre : Technology & Engineering
Total View : 7581 Views
File Size : 41,5 Mb
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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 ...

Introduction to Food Chemistry

Introduction to Food Chemistry

Author : Vassilis Kontogiorgos
Publisher : Springer Nature
Genre : Technology & Engineering
Total View : 4655 Views
File Size : 55,8 Mb
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The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The ...

The Art of Carbohydrate Analysis

The Art of Carbohydrate Analysis

Author : Gerrit J. Gerwig
Publisher : Springer Nature
Genre : Medical
Total View : 1782 Views
File Size : 48,8 Mb
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The growing importance of glycobiology and carbohydrate chemistry in modern biotechnology and the pharmaceutical industry makes accurate carbohydrate analysis indispensable. This book provides the principles and protocols of various fundamental carbohydrate analysis methods. Choice of method is entirely dependent upon the type of material being investigated (biological samples, food products, ...