Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.
This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. It is an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals.
- Identifies structures and chemistry of all food carbohydrates - monosaccharides, oligosaccharides and polysaccharides
- Covers the behavior and functionality of carbohydrates within foods
- Contains extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans and pectins, amongst others
Section I: Overview of Carbohydrate Structures and Chemistry 1. Monosaccharides 2. Carbohydrate Reactions 3. Oligosaccharides 4. Polysaccharides: Occurrence, Structures, and Chemistry
Section II: Overview of Carbohydrate Behavior and Functionality 5. Starches, Modified Food Starches, and Other Products from Starches 6. Polysaccharides: Properties 7. Carbohydrate Nutrition 8. Dietary Fiber 9. Carbohydrate and Noncarbohydrate Sweeteners 10. Summary of Carbohydrate Functionalities 11. Uses of Carbohydrates in Food
Section III: Structures and Properties of Individual Polysaccharides 12. Cellulose and Cellulosics 13. Guar, Locust Bean, and Tara Gums 14. Inulin and Konjac Glucomannan 15. Xanthan 16. Gellans, Curdlan, Dextrans, and Levans 17. Carrageenans 18. Algins/Alginates 19. Pectins 20. Gum Arabic and Other Exudate Gums
Appendix: Legal requirements and limits for producing modified food starches
James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.