1st Edition
Food Carbohydrates Chemistry, Physical Properties, and Applications
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.
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
Biography
Steve W. Cui
