Carbohydrate Chemistry for Food Scientists Book

Carbohydrate Chemistry for Food Scientists


  • Author : James N. BeMiller
  • Publisher : Elsevier
  • Release Date : 2018-10-01
  • Genre: Technology & Engineering
  • Pages : 440
  • ISBN 10 : 9780128134382

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Carbohydrate Chemistry for Food Scientists Excerpt :

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

Food Carbohydrate Chemistry Book

Food Carbohydrate Chemistry


  • Author : Ronald E. Wrolstad
  • Publisher : John Wiley & Sons
  • Release Date : 2012-02-07
  • Genre: Technology & Engineering
  • Pages : 240
  • ISBN 10 : 9780813826653

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Food Carbohydrate Chemistry Excerpt :

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 ingredie

Food Carbohydrates Book

Food Carbohydrates


  • Author : Steve W. Cui
  • Publisher : CRC Press
  • Release Date : 2005-05-23
  • Genre: Technology & Engineering
  • Pages : 432
  • ISBN 10 : 9780203485286

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Food Carbohydrates Excerpt :

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 analysis of polysaccharides are rarely presented in books on food carbohydrates - topics this text fully illustrates. It also presents particulars on starch and starch modification, with a focus on reaction principles, improved functional properties, and practical applications. Food Carbohydrates: Chemistry, Physical Properties and Applications is the only known current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates all in one text. This book is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students.

Introduction to the Chemistry of Food Book

Introduction to the Chemistry of Food


  • Author : Michael Zeece
  • Publisher : Academic Press
  • Release Date : 2020-01-30
  • Genre: Technology & Engineering
  • Pages : 430
  • ISBN 10 : 9780128117262

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Introduction to the Chemistry of Food Excerpt :

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 contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Carbohydrate Chemistry and Biochemistry Book
Score: 5
From 1 Ratings

Carbohydrate Chemistry and Biochemistry


  • Author : Michael Sinnott
  • Publisher : Royal Society of Chemistry
  • Release Date : 2007
  • Genre: Science
  • Pages : 748
  • ISBN 10 : 9780854042562

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Carbohydrate Chemistry and Biochemistry Excerpt :

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.

The Art of Carbohydrate Analysis Book

The Art of Carbohydrate Analysis


  • Author : Gerrit J. Gerwig
  • Publisher : Springer Nature
  • Release Date : 2022-05-28
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : 9783030777913

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The Art of Carbohydrate Analysis Excerpt :

Functionalizing Carbohydrates for Food Applications Book

Functionalizing Carbohydrates for Food Applications


  • Author : Milda E. Embuscado
  • Publisher : DEStech Publications, Inc
  • Release Date : 2014-01-03
  • Genre: Technology & Engineering
  • Pages : 426
  • ISBN 10 : 9781605950389

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Functionalizing Carbohydrates for Food Applications Excerpt :

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 refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

Essentials of Carbohydrate Chemistry Book

Essentials of Carbohydrate Chemistry


  • Author : John F. Robyt
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 399
  • ISBN 10 : 9781461216223

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Essentials of Carbohydrate Chemistry Excerpt :

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.

Functional Food Carbohydrates Book

Functional Food Carbohydrates


  • Author : Costas G. Biliaderis
  • Publisher : CRC Press
  • Release Date : 2006-10-10
  • Genre: Technology & Engineering
  • Pages : 570
  • ISBN 10 : 9781420003512

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Functional Food Carbohydrates Excerpt :

Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial nonnutritive effects of carbohydrates on human health. Furthermore, there is a need to establish definitive relations among the structure, physical property, and physiological function of these bioactive compounds. As more of the benefit and functional versatility of carbohydrates is revealed, it is clear that any future research and recommendation must be based on a solid synthesis of multidisciplinary findings including epidemiological, metabolic, and clinical nutritional data. Through clinical and epidemiological studies, Functional Food Carbohydrates addresses the specific classes of carbohydrates that seem to exert health-enhancing effects. The text begins with in-depth treatments of the chemistry, physical properties, processing technology, safety and health benefits of a variety of carbohydrates including cereal beta-glucans, microbial polysaccharides, chitosan, arabinoxylans, resistant starch, and other polysaccharides of plant origin. The authors then discuss the physiological and metabolic effects that a variety of carbohydrates have on specific chronic diseases such as cancer, diabetes, cardiovascular disease, obesity, and various gastrointestinal disorders. The final chapters discuss the regulatory and technological aspects of using carbohydrates as functional foods. Specifically, the authors consider the safety and efficacy of pre-, pro-, and synbiotics, and the potential use of carbohydrates as delivery vehicles for other bioactive compounds. With contributions from experts specializing in food chemistry and technology, as well as human nutrition and physiology, this text illuminates the link between the behavior of carbohydrate compounds and their beneficial end-result on human health.

Preparative Carbohydrate Chemistry Book

Preparative Carbohydrate Chemistry


  • Author : Stephen Hanessian
  • Publisher : CRC Press
  • Release Date : 1997-01-02
  • Genre: Science
  • Pages : 648
  • ISBN 10 : 0824798023

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Preparative Carbohydrate Chemistry Excerpt :

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 total synthesis of sugars from non-sugars. This authoritative reference offers relevant chapters on reactions and derivative forms of carbohydrates, including commonly used methods as well as new experimental procedures. It also contains insightful chapter commentaries and succinct topic histories.

Essentials of Food Science Book
Score: 4.5
From 2 Ratings

Essentials of Food Science


  • Author : Vickie A. Vaclavik
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-12-05
  • Genre: Technology & Engineering
  • Pages : 495
  • ISBN 10 : 9781461491385

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Essentials of Food Science Excerpt :

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Handbook of Food Science  Technology  and Engineering   4 Volume Set Book
Score: 5
From 1 Ratings

Handbook of Food Science Technology and Engineering 4 Volume Set


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2005-12-19
  • Genre: Technology & Engineering
  • Pages : 3632
  • ISBN 10 : 9781466507876

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Handbook of Food Science Technology and Engineering 4 Volume Set Excerpt :

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

Carbohydrates in Food Book

Carbohydrates in Food


  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release Date : 2017-08-23
  • Genre: Technology & Engineering
  • Pages : 640
  • ISBN 10 : 9781315355511

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Carbohydrates in Food Excerpt :

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch molecules have been improved recently leading to clearer understanding Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics Features the latest developments on research into dietary fiber and starch digestion Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food.

Starch  Chemistry and Technology Book

Starch Chemistry and Technology


  • Author : Roy L. Whistler
  • Publisher : Academic Press
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 589
  • ISBN 10 : 9780323139502

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Starch Chemistry and Technology Excerpt :

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.

Introduction to Food Chemistry Book

Introduction to Food Chemistry


  • Author : Vassilis Kontogiorgos
  • Publisher : Springer Nature
  • Release Date : 2022-05-28
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : 9783030856427

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Introduction to Food Chemistry Excerpt :