Description
Carbohydrate Chemistry for Food Scientists (3rd Ed.)
Author: BeMiller James N.
Language: EnglishSubject for Carbohydrate Chemistry for Food Scientists:
Keywords
monosaccharides; oligosaccharides; polysaccharides; starches; nutrition; cellulose; guar; inulin; xanthan; gellans; alginates; pectins; exudate gums
440 p. · 15x22.8 cm · Paperback
Description
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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.
1. Monosaccharides2. Carbohydrate Reactions3. Oligosaccharides4. Polysaccharides: Occurrence, Structures, and Chemistry5. Polysaccharides: Properties6. Starches: Molecular and Granular Structures and Properties7. Starches: Conversions, Modifications, and Uses8. Cellulose and Cellulose-Based Hydrocolloids9. Guar, Locust Bean, Tara, and Cassia Gums10. Inulin and Konjac Glucomannan11. Xanthan12. Gellans, Curdlan, Dextrans, Levans, and Pullulan13. Carrageenans14. Algins/Alginates15. Pectins16. Gum Arabic and Other Exudate Gums17. Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics18. Nonenzymic Browning and Formation of Acrylamide and Caramel19. Carbohydrate and Noncarbohydrate Sweeteners20. Summary of Carbohydrate Functionalities
- Graduate level and upper division undergraduate students
- Product developers in the food industry
- Applications specialists in food ingredient companies
- Food engineers that lack understanding of the chemistry of carbohydrates
- 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
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