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This concise volume is an introduction to the basics of
carbohydrate chemistry in food science from two leading
authorities in the field. Designed as an easy-to-read guide for
advanced students or for professionals who would like to
familiarize themselves with this specialized area, it imparts an
understanding of the chemistry and physical characteristics of
monosaccharides, disaccharides, and polysaccharides.
Coverage includes:
- The chemistry and functionality of carbohydrates in natural
foods, food product formulations, and food processing,
storage, and preparation.
- Basic chemical and physiochemical properties of natural and
modified carbohydrates of all sizes.
- Explanations of how industry professionals apply this
knowledge to the preparation and use of carbohydrate
ingredients.
- Explanations of what factors food scientists consider when
they decide which carbohydrates to use in a particular product
and how specific carbohydrates should be used.
- A presentation of the physiological and nutrition aspects of
carbohydrates.
- Ample use of structures and diagrams that clearly illustrate
complex topics.Information that is extensively
cross-referenced to show the interrelationship of important
concepts.
- Tables showing the variety of ways in which specific
carbohydrates are used.
Roy L. Whistler is professor emeritus in the
Department of Biochemistry at Purdue University. James N.
BeMiller is professor in the Department of Food Science
and director of the Whistler Center for Carbohydrate Research at
Purdue University.
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Table of Contents for Volume I
Monosaccharides
- Structures and Nomenclature
- Isomerization
- Ring Forms
- Glycosides
Carbohydrate Reactions
- Oxidation of the Aldehyde Group and the Anomeric Hydroxyl
Group of Aldopyranoses and Aldofuranoses
- Reduction of Carbonyl Groups
- Oxidation of Nonanomeric Hydroxyl Groups
- Esters
- Ethers
- Cyclic Acetals
- Browning
Oligosaccharides
- Maltose
- Lactose
- Sucrose
- Other Oligosaccharides Related to Sucrose
- Oligosaccharides Related to Starch
Polysaccharides
- Structures
- Water Absorption
- Solubility and Solution Characteristics
- Molecular Associations
- Gels
- Modification
Behaviors of Polysaccharide Solutions, Dispersions, and
Gels
- Liquids
- Gels
- Choosing a Thickening or Gelling Agent
Starch
- Amylopectin
- Amylose
- Granule Structure
- Granule Types
- Minor Components of Granules
- Gelatinization and Pasting
- Retrogradation and Staling
- Complexes
- Hydrolysis
- Modified Food Starch
- Manufacture of Starch
Cellulosics
- Cellulose
- Powdered Cellulose
- Microcrystalline Cellulose
- Carboxymethylcellulose
- Methylcelluloses and Hydroxypropylmethylcelluloses
Hemicelluloses
- Structures and Characteristics
- beta-Glucan
- Corn Fiber Gum
- Larch Arabinogalactan
Guar and Locust Bean Gums
- Sources and Structures
- Properties
- Uses
- Products
Xanthan
- Structure
- Properties
- Uses
Carrageenans
- Structures
- Properties
- Uses
Alginates
- Structure
- Properties
- Uses
Pectins
- Structures
- Properties and Uses
Exudate Gums1
- Gum Arabic
- Gum Karaya
- Gum Ghatti
- Gum Tragacanth
Bulking Agents, Fat Mimetics, and Carbohydrate Nutrition
- Bulking Agents
- Fat Mimetics
- Carbohydrate Nutrition
Sweeteners
- Nutritive Sweeteners
- Nonnutritive Sweeteners
Index
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