The Resource Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource)
Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource)
Resource Information
The item Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.
This item is available to borrow from 1 library branch.
- Summary
- "Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features"--
- Language
- eng
- Edition
- 1st ed.
- Extent
- xx, 217 p.
- Contents
-
- Machine generated contents note: 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.ʺ Recognition of hemiacetals, hemiketals, acetals and ketals.ʺ Making molecular models of sugars with molecular model kits.ʺ Calculation and specification of multiple chirality of sugar pyranoid ring structures.ʺ Plane-polarized light & optical activity.ʺ Sugar polarimetry & sucrose inversion.ʺ The Fehlings test for reducing and non-reducing sugars.ʺ Student-designed non-enzymic browning experiments.ʺ Microscopic examination of starch.ʺ The qualitative iodine test for starch
- Label
- Food carbohydrate chemistry
- Title
- Food carbohydrate chemistry
- Statement of responsibility
- Ronald E. Wrolstad
- Language
- eng
- Summary
- "Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features"--
- Assigning source
- Provided by publisher
- Cataloging source
- CaPaEBR
- http://library.link/vocab/creatorDate
- 1939-
- http://library.link/vocab/creatorName
- Wrolstad, Ronald E.
- Dewey number
- 547/.78
- Illustrations
-
- illustrations
- charts
- Index
- index present
- LC call number
- QD321
- LC item number
- .W88 2012eb
- Literary form
- non fiction
- Nature of contents
-
- standards specifications
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
- ebrary, Inc
- Series statement
- IFT Press series
- Series volume
- 48
- http://library.link/vocab/subjectName
- Carbohydrates
- Label
- Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource)
- Bibliography note
- Includes bibliographical references and index
- Color
- multicolored
- Contents
- Machine generated contents note: 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.ʺ Recognition of hemiacetals, hemiketals, acetals and ketals.ʺ Making molecular models of sugars with molecular model kits.ʺ Calculation and specification of multiple chirality of sugar pyranoid ring structures.ʺ Plane-polarized light & optical activity.ʺ Sugar polarimetry & sucrose inversion.ʺ The Fehlings test for reducing and non-reducing sugars.ʺ Student-designed non-enzymic browning experiments.ʺ Microscopic examination of starch.ʺ The qualitative iodine test for starch
- Control code
- ebr10518661
- Dimensions
- unknown
- Edition
- 1st ed.
- Extent
- xx, 217 p.
- Form of item
- electronic
- Other physical details
- ill.
- Reproduction note
- Electronic reproduction.
- Specific material designation
- remote
- System control number
- (OCoLC)774290333
- Label
- Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource)
- Bibliography note
- Includes bibliographical references and index
- Color
- multicolored
- Contents
- Machine generated contents note: 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.ʺ Recognition of hemiacetals, hemiketals, acetals and ketals.ʺ Making molecular models of sugars with molecular model kits.ʺ Calculation and specification of multiple chirality of sugar pyranoid ring structures.ʺ Plane-polarized light & optical activity.ʺ Sugar polarimetry & sucrose inversion.ʺ The Fehlings test for reducing and non-reducing sugars.ʺ Student-designed non-enzymic browning experiments.ʺ Microscopic examination of starch.ʺ The qualitative iodine test for starch
- Control code
- ebr10518661
- Dimensions
- unknown
- Edition
- 1st ed.
- Extent
- xx, 217 p.
- Form of item
- electronic
- Other physical details
- ill.
- Reproduction note
- Electronic reproduction.
- Specific material designation
- remote
- System control number
- (OCoLC)774290333
Subject
Genre
Member of
Library Links
Embed
Settings
Select options that apply then copy and paste the RDF/HTML data fragment to include in your application
Embed this data in a secure (HTTPS) page:
Layout options:
Include data citation:
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/portal/Food-carbohydrate-chemistry-Ronald-E.-Wrolstad/jXVYsgLFy0s/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/portal/Food-carbohydrate-chemistry-Ronald-E.-Wrolstad/jXVYsgLFy0s/">Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
Note: Adjust the width and height settings defined in the RDF/HTML code fragment to best match your requirements
Preview
Cite Data - Experimental
Data Citation of the Item Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource)
Copy and paste the following RDF/HTML data fragment to cite this resource
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/portal/Food-carbohydrate-chemistry-Ronald-E.-Wrolstad/jXVYsgLFy0s/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/portal/Food-carbohydrate-chemistry-Ronald-E.-Wrolstad/jXVYsgLFy0s/">Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>