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

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Book 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

Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists

Author : James N. BeMiller
Publisher : Elsevier
Genre : Technology & Engineering
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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
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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
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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 ...

Introduction to the Chemistry of Food

Introduction to the Chemistry of Food

Author : Michael Zeece
Publisher : Academic Press
Genre : Technology & Engineering
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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
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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 ...

Essentials of Food Science

Essentials of Food Science

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Genre : Technology & Engineering
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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 ...

Starch

Starch

Author : James N. BeMiller,Roy L. Whistler
Publisher : Academic Press
Genre : Technology & Engineering
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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 ...

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
Genre : Technology & Engineering
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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 ...

Carbohydrate Chemistry and Biochemistry

Carbohydrate Chemistry and Biochemistry

Author : Michael Sinnott
Publisher : Royal Society of Chemistry
Genre : Science
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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, ...

Preparative Carbohydrate Chemistry

Preparative Carbohydrate Chemistry

Author : Stephen Hanessian
Publisher : CRC Press
Genre : Science
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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; ...

Fennema s Food Chemistry

Fennema s Food Chemistry

Author : Srinivasan Damodaran,Kirk L. Parkin
Publisher : CRC Press
Genre : Medical
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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 ...

Functionalizing Carbohydrates for Food Applications

Functionalizing Carbohydrates for Food Applications

Author : Milda E. Embuscado
Publisher : DEStech Publications, Inc
Genre : Technology & Engineering
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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 ...

Essentials of Food Chemistry

Essentials of Food Chemistry

Author : Jianquan Kan,Kewei Chen
Publisher : Springer Nature
Genre : Technology & Engineering
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This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices ...