Carbohydrate Chemistry for Food Scientists

Hardcover  728 pages  ISBN 0913250929      £75.00

Price includes P&P in the UK

This concise volume is an introduction to the basics of carbohydrate chemistry in food science from two leading authorities in the field. Designed as an easy-to-read guide for advanced students or for professionals who would like to familiarize themselves with this specialized area, it imparts an understanding of the chemistry and physical characteristics of monosaccharides, disaccharides, and polysaccharides. It includes coverage of the chemistry and functionality of carbohydrates in natural foods, food product formulations, and food processing, storage, and preparation and covers basic chemical and physiochemical properties of natural and modified carbohydrates of all sizes. It explains how industry professionals apply this knowledge to the preparation and use of carbohydrate ingredients and shows those factors that food scientists consider when they decide which carbohydrates to use in a particular product and how specific carbohydrates should be used. It also covers the physiological and nutrition aspects of carbohydrates with ample use of structures and diagrams that clearly illustrate complex topics that are extensively cross-referenced to show the interrelationship of important concepts, while tables show the wide range of ways in which specific carbohydrates are used. The contents cover the following aspects:

Monosaccharides: Structures and Nomenclature, Isomerization, Ring Forms, Glycosides

Carbohydrate Reactions: Oxidation of the Aldehyde Group and the Anomeric Hydroxyl Group of Aldopyranoses and Aldofuranoses, Reduction of Carbonyl Groups, Oxidation of Nonanomeric Hydroxyl Groups

Esters, Ethers, Cyclic Acetals

Browning

Oligosaccharides: Maltose, Lactose, Sucrose, Other Oligosaccharides Related to Sucrose, Oligosaccharides Related to Starch

Polysaccharides: Structures, Water Absorption, Solubility and Solution Characteristics, Molecular Associations, Gels, Modification, Behaviors of Polysaccharide Solutions, Dispersions, and Gels, Liquids, Gels, Choosing a Thickening or Gelling Agent

Starch: Amylopectin, Amylose, Granule Structure, Granule Types, Minor Components of Granules, Gelatinization and Pasting, Retrogradation and Staling, Complexes, Hydrolysis, Modified Food Starch, Manufacture of Starch

Cellulosics: Cellulose, Powdered Cellulose, Microcrystalline Cellulose, Carboxymethylcellulose, Methylcelluloses and Hydroxypropylmethylcelluloses

Hemicelluloses: Structures and Characteristics, beta-Glucan, Corn Fiber Gum, Larch Arabinogalactan, Guar and Locust Bean Gums, Sources and Structures, Properties, Uses, Products

Xanthan: Structure, Properties, Uses

Carrageenans: Structures, Properties, Uses

Alginates: Structure, Properties, Uses

Pectins: Structures, Properties and Uses

Exudate Gums: Gum Arabic, Gum Karaya, Gum Ghatti, Gum Tragacanth

Bulking Agents, Fat Mimetics, and Carbohydrate Nutrition, Bulking Agents, Fat Mimetics, Carbohydrate Nutrition

Sweeteners: Nutritive Sweeteners, Nonnutritive Sweeteners

Index