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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


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


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


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.


Recent Trends in Carbohydrate Chemistry

Recent Trends in Carbohydrate Chemistry
  • Author : Amélia Pilar Rauter,Björn Christensen,Laszlo Somsak,Roberto Adamo,Paul Kosma
  • Publisher : Anonim
  • Release : 24 April 2020
GET THIS BOOKRecent Trends in Carbohydrate Chemistry

Carbohydrate chemistry provides access to carbohydrate-based natural products and synthetic molecules as useful biologically active structures relevant to many health care and disease-related biological processes. Recent Trends in Carbohydrate Chemistry: Synthesis, Structure, and Function of Carbohydrates covers green and sustainable reactions, organometallic carbohydrate chemistry, synthesis of glycomimetics, multicomponent reactions, and chemical transformations leading to molecular diversity based on carbohydrates. These include inhibitors of glycogen phosphorylase, which are relevant in controlling type 2 diabetes and sugar sulfates. Polysaccharides, which are commonly modified


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


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


The Food Chemistry Laboratory

The Food Chemistry Laboratory
  • Author : Connie M. Weaver,James R. Daniel
  • Publisher : CRC Press
  • Release : 26 February 2003
GET THIS BOOKThe Food Chemistry Laboratory

A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many


Complex Carbohydrates in Foods

Complex Carbohydrates in Foods
  • Author : Susan Sungsoo Cho
  • Publisher : CRC Press
  • Release : 19 January 1999
GET THIS BOOKComplex Carbohydrates in Foods

"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."


Carbohydrates in Food, Third Edition

Carbohydrates in Food, Third Edition
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release : 05 December 2016
GET THIS BOOKCarbohydrates in Food, Third Edition

Chromatographic techniques of mono- and di-saccharides analysis / Noureddine Benkeblia -- Mono- and disaccharides : selected physicochemical and functional aspects / Kirsi Jouppila -- Health aspects of mono- and disaccharides / Anne Raben, Ian A. Macdonald, Mikael Fogelholm -- Cell-wall polysaccharides : structural, chemical, and analytical aspects / Roger Andersson, Eric Westerlund and Per Åman -- Functional properties of cereal cell-wall polysaccharides / Marta S. Izydorczyk -- Hydrocolloids/food gums : analytical aspects / James N. BeMiller -- Gums and hydrocolloids : functional aspects / Jean-Louis Doublier, Catherine Garnier, Gerard Cuvelier


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


The Chemistry of Food

The Chemistry of Food
  • Author : Jan Velisek
  • Publisher : John Wiley & Sons
  • Release : 31 December 2013
GET THIS BOOKThe Chemistry of Food

A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters


Carbohydrate Chemistry, Biology and Medical Applications

Carbohydrate Chemistry, Biology and Medical Applications
  • Author : Hari G. Garg,Mary K. Cowman,Charles A. Hales
  • Publisher : Elsevier
  • Release : 06 September 2011
GET THIS BOOKCarbohydrate Chemistry, Biology and Medical Applications

The finding by Emil Fischer that glucose and fructose on treatment with phenylhydrazine gave the identical osazone led him to the elucidation of stereochemistry of carbohydrates. Since then, progress in the field of carbohydrates has been amazing with the unraveling their basic structure, biosynthesis, immunology, functions, and clinical uses, for pure carbohydrates and for protein-linked carbohydrates (glycoproteins and proteoglycans). The chapters in Carbohydrate Chemistry, Biology and Medical Applications present a logical sequence leading from the chemistry and biochemistry of carbohydrates,


The Organic Chemistry of Sugars

The Organic Chemistry of Sugars
  • Author : Daniel E. Levy,Peter Fügedi
  • Publisher : CRC Press
  • Release : 21 September 2005
GET THIS BOOKThe Organic Chemistry of Sugars

Intrigued as much by its complex nature as by its outsider status in traditional organic chemistry, the editors of The Organic Chemistry of Sugars compile a groundbreaking resource in carbohydrate chemistry that illustrates the ease at which sugars can be manipulated in a variety of organic reactions. Each chapter contains numerous examples demonst


Chemistry of the Carbohydrates

Chemistry of the Carbohydrates
  • Author : William Ward Pigman
  • Publisher : Elsevier
  • Release : 02 December 2012
GET THIS BOOKChemistry of the Carbohydrates

Chemistry of the Carbohydrates focuses on the compositions, chemical reactions, structures, and characteristics of carbohydrates. The monograph first traces the development of carbohydrate chemistry, and then gives emphasis to general chemistry, nomenclature, and definitions. The book discusses the occurrences, properties, structures, and stereochemistry of monosaccharides. Structures of glucose and fructose; stereochemistry; ring structure of sugars; the sugars found in solutions; and synthetic sugars are considered. The monograph also looks at the properties, structures, and stereochemistry of esters, glycosides, full acetals,