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Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists
  • Author : James N. BeMiller
  • Publsiher : Elsevier
  • Release : 01 October 2018
  • ISBN : 0128134380
  • Pages : 440 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKCarbohydrate Chemistry for Food Scientists

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
  • Release : 01 October 2018
GET THIS BOOKCarbohydrate Chemistry for Food Scientists

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

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Food Carbohydrate Chemistry

Food Carbohydrate Chemistry
  • Author : Ronald E. Wrolstad
  • Publisher : John Wiley & Sons
  • Release : 07 February 2012
GET THIS BOOKFood 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

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Food Carbohydrates

Food Carbohydrates
  • Author : Steve W. Cui
  • Publisher : CRC Press
  • Release : 23 May 2005
GET THIS BOOKFood Carbohydrates

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 research. The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural

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Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
  • Author : Michael Zeece
  • Publisher : Academic Press
  • Release : 30 January 2020
GET THIS BOOKIntroduction to the Chemistry of Food

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

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Starch

Starch
  • Author : James N. BeMiller,Roy L. Whistler
  • Publisher : Academic Press
  • Release : 06 April 2009
GET THIS BOOKStarch

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches * Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. * Explores the genetics, biochemistry, and physical structure of starches * Presents current and emerging

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Functionalizing Carbohydrates for Food Applications

Functionalizing Carbohydrates for Food Applications
  • Author : Milda E. Embuscado
  • Publisher : DEStech Publications, Inc
  • Release : 03 January 2014
GET THIS BOOKFunctionalizing Carbohydrates for Food Applications

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

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Essentials of Carbohydrate Chemistry

Essentials of Carbohydrate Chemistry
  • Author : John F. Robyt
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKEssentials of Carbohydrate Chemistry

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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Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set
  • Author : Y. H. Hui,Frank Sherkat
  • Publisher : CRC Press
  • Release : 19 December 2005
GET THIS BOOKHandbook of Food Science, Technology, and Engineering - 4 Volume Set

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

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Carbohydrate Chemistry and Biochemistry

Carbohydrate Chemistry and Biochemistry
  • Author : Michael Sinnott
  • Publisher : Royal Society of Chemistry
  • Release : 16 August 2022
GET THIS BOOKCarbohydrate Chemistry and Biochemistry

This monograph is aimed at providing researchers new to the subject with information on the structure and mechanisms in the chemistry, biochemistry or processing of carbohydrates. The book contains everything the reader needs to know about a non-synthetic carbohydrate research project. It gives excellent coverage of carbohydrate chemistry and biochemistry, particularly including the principles of reactivity in the process industries, such as pulp, paper and food. It also employs use of the same concepts to describe enzymic and non-enzymic reactivity.

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Preparative Carbohydrate Chemistry

Preparative Carbohydrate Chemistry
  • Author : Stephen Hanessian
  • Publisher : CRC Press
  • Release : 02 January 1997
GET THIS BOOKPreparative Carbohydrate Chemistry

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

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Nanomaterials and Nanosystems for Biomedical Applications

Nanomaterials and Nanosystems for Biomedical Applications
  • Author : M. Reza Mozafari
  • Publisher : Springer Science & Business Media
  • Release : 19 September 2007
GET THIS BOOKNanomaterials and Nanosystems for Biomedical Applications

Under a single cover, this book brings together various aspects of functional bioengineered materials and nanostructured biomaterials including commonly used implants and sustained release nanodevices. The book includes expert reviews on the advances and current problems associated with the implants and nanodevices. Containing recent citations and bibliographies, this book will be an indispensable source of information for new researchers and scientists.

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Fennema's Food Chemistry

Fennema's Food Chemistry
  • Author : Srinivasan Damodaran,Kirk L. Parkin
  • Publisher : CRC Press
  • Release : 25 May 2017
GET THIS BOOKFennema's Food Chemistry

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.

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Advances in Carbohydrate Chemistry and Biochemistry

Advances in Carbohydrate Chemistry and Biochemistry
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 02 November 2010
GET THIS BOOKAdvances in Carbohydrate Chemistry and Biochemistry

Since its inception in 1945, this serial has provided critical and integrating articles written by research specialists that integrate industrial, analytical, and technological aspects of biochemistry, organic chemistry, and instrumentation methodology in the study of carbohydrates. The articles provide a definitive interpretation of the current status and future trends in carbohydrate chemistry and biochemistry. Features contributions from leading authorities and industry experts Informs and updates on all the latest developments in the field

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