Food carbohydrate chemistry
Author: WROLSTAD Ronald E.Language: Anglais
Subjects for Food carbohydrate chemistry:
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256 p. · Hardback
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 ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.
2. Sugar Composition.
3. Reactions of sugars.
4. Functional properties of sugars.
5. Sugar analytical methods.
6. Non-enzymic browning reactions.
8. Cell-wall polysaccharides.
9. Nutritional roles of carbohydrates
Appendix - lab exercises and demonstrations.
Recognition of hemiacetals, hemiketals, acetals and ketals.
Making molecular models of sugars with molecular model kits.
Calculation and specification of multiple chirality of sugar pyranoid ring structures.
Plane-polarized light & optical activity.
Sugar polarimetry & sucrose inversion.
The Fehlings test for reducing and non-reducing sugars.
Student-designed non-enzymic browning experiments.
Microscopic examination of starch.
The qualitative iodine test for starch.