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The Resource Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource)

Food carbohydrate chemistry, Ronald E. Wrolstad, (electronic resource)

Creator
Contributor
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
Work
Publication
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
Instance
Label
Food carbohydrate chemistry
Title
Food carbohydrate chemistry
Statement of responsibility
Ronald E. Wrolstad
Creator
Contributor
Subject
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"--
Member of
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)
Instantiates
Publication
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)
Publication
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

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