Wrolstad Food Carbohydrate Chemistry

1. Auflage 2011
ISBN: 978-1-119-94915-2
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 240 Seiten, E-Book

Reihe: Institute of Food Technologists Series

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has atext clearly presented and applied basic carbohydrate chemistry tothe quality attributes and functional properties of foods. Now inFood Carbohydrate Chemistry, author Wrolstad emphasizes theapplication of carbohydrate chemistry to understanding thechemistry, physical and functional properties of foodcarbohydrates. Structure and nomenclature of sugars and sugarderivatives are covered, focusing on those derivatives that existnaturally in foods or are used as food additives. Chemicalreactions emphasize those that have an impact on food quality andoccur under processing and storage conditions. Coverage includes:how chemical and physical properties of sugars and polysaccharidesaffect the functional properties of foods; taste properties andnon-enzymic browning reactions; the nutritional roles ofcarbohydrates from a food chemist's perspective; basic principles,advantages, and limitations of selected carbohydrate analyticalmethods. An appendix includes descriptions of proven laboratoryexercises and demonstrations. Applications are emphasized, andanecdotal examples and case studies are presented. Laboratoryunits, homework exercises, and lecture demonstrations are includedin the appendix. In addition to a complete list of citedreferences, a listing of key references is included with briefannotations describing their important features.

Students and professionals alike will benefit from this latestaddition to the IFT Press book series. In FoodCarbohydrate Chemistry, upper undergraduate and graduatestudents will find a clear explanation of how basic principles ofcarbohydrate chemistry can account for and predict functionalproperties such as sweetness, browning potential, and solubilityproperties. Professionals working in product development andtechnical sales will value Food Carbohydrate Chemistry as aneeded resource to help them understand the functionality ofcarbohydrate ingredients. And persons in research and qualityassurance will rely upon Food Carbohydrate Chemistry forunderstanding the principles of carbohydrate analytical methods andthe physical and chemical properties of sugars andpolysaccharides.

Autoren/Hrsg.

Wrolstad, Ronald E.

Inhaltsverzeichnis

1. Structure and nomenclature of sugars and sugar derivatives.
2. Sugar Composition.
3. Reactions of sugars.
4. Functional properties of sugars.
5. Sugar analytical methods.
6. Non-enzymic browning reactions.
7. Starch.
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

Über Autor(innen)

RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.