Food Carbohydrates: Chemistry, Physical Properties, and Applications, 1st Edition (Hardback) book cover

Food Carbohydrates

Chemistry, Physical Properties, and Applications, 1st Edition

Edited by Steve W. Cui

CRC Press

432 pages | 208 B/W Illus.

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Hardback: 9780849315749
pub: 2005-05-23
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Description

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research.

The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural analysis of polysaccharides are rarely presented in books on food carbohydrates - topics this text fully illustrates. It also presents particulars on starch and starch modification, with a focus on reaction principles, improved functional properties, and practical applications.

Food Carbohydrates: Chemistry, Physical Properties and Applications is the only known current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates all in one text. This book is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students.

Table of Contents

UNDERSTANDING THE CHEMISTRY OF FOOD CARBOHYDRATES, M. Izydorczyk

Monosaccharides

Oligosaccharides

Reaction of Monosaccharides and Derived Carbohydrate

Structures

Polysaccharides

UNDERSTANDING CARBOHYDRATE ANALYSIS, Y. Brummer and S. Cui

Total Sugar Analysis

Monosaccharide Analysis

Oligosaccharide Analysis

Dietary Fiber Analysis

STRUCTURAL ANALYSIS OF POLYSACCHARIDES, S. Cui

Strategy for Polysaccharide Structural Analysis

Determination of Linkage Pattern: Methylation Analysis, Reductive Cleavage, and Peroxidation

Specific Degradation of Polysaccharides

Mass Spectroscopy and Sequence of Oligosaccharides

2D NMR Spectroscopy

UNDERSTANDING THE PHYSICAL PROPERTIES OF FOOD POLYSACCHARIDES, Q. Wang and S. Cui

Molecular Weight and MW Distribution: Definition and Determination Techniques

Solutions Properties and Dispersions

Polysaccharide Gels

Rheological methods

Thermal Analysis

Roles of Polysaccharide in Emulsions

UNDERSTANDING THE CONFORMATION OF POLYSACCHARIDES, Q. Wang and S. Cui

Basics of Polysaccharide Conformation

Methods for Conformation Analysis

POLYSACCHARIDE GUMS: STURCTURE, FUNCTIONAL PROPERTIES, AND APPLICATIONS, M. Izydorczyk, S. Cui, and Q. Wang

Plant Polysaccharides

Seaweed Polysaccharides

Microbial Polysaccharides

Animal Polysaccharides

UNDERSTANDING STARCHES AND THEIR ROLE IN FOODS, Q. Liu

Starch Isolation and Chemistry

Granular Structure

Starch Functionality

Role of Starches in Foods

Resistant Starch

STARCH MODIFICATION AND APPLICATIONS, S. Xie, Q. Liu, and S. Cui

Chemical Modification

Physical Modification

Starch Hydrolyzates and Their Applications

Biotechnological Modification of Starches

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science