Food Carbohydrate Chemistry
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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.
Autor*in
Ronald E. Wrolstad
Themen in »Food Carbohydrate Chemistry«
Backwaren, Getreideerzeugnisse Bakery & Cereals Food Chemistry Food Science & Technology Lebensmittelchemie Lebensmittelforschung u. -technologie