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Carbohydrate chemistry for food scientists / James N BeMiller

Author
BeMiller, James N.
Published
Elsevier, 2018.
Edition
Third edtion.
Physical Description
1 online resource (440 pages) : illustrations
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Contents
Monosaccharides -- Carbohydrate reactions -- Oligosaccharides -- Polysaccharides : occurrence, structures, and chemistry -- Polysaccharides : properties -- Starches : conversions, modifications, and uses -- Cellulose and cellulose-based hydrocolloids -- Guar, locust bean, tara, and cassia gums -- Inulin and konjac glucomannan -- Xanthan -- Gellans, curdlan, detrans, levans, and pullulan -- Carrageenans -- Algins/alginates -- Pectins -- Gum Arabic and other exudate gums -- Carbohydrate nutrition, dietary fiber, bulking agents, and fat mimetics -- Nonenzymic browning and formation of acrylamide and caramel -- Carbohydrate and noncarbohydrate sweeteners -- Summary of carbohydrate functionalities.
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. Carbohydrate Chemistry for Food Scientists serves as 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.
Key Features :- Identifies structures and chemistry of all food carbohydrates - monosaccharides, oligosaccharides and polysaccharides- Covers the behavior and functionality of carbohydrates within foods- Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids.
Subject(s)
ISBN
9780128120699
9780128134382 (electronic book)
0128134380
012812069X
Bibliography Note
Includes bibliographical references and index.
View MARC record | catkey: 46189615