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Carbohydrate Chemistry for Food Scientists. Edition No. 3

  • ID: 4465294
  • Book
  • October 2018
  • Region: Global
  • 440 Pages
  • Elsevier Science and Technology
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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. Carbohydrate Chemistry for Food Scientists serves as 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
  • Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids

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1. Monosaccharides 2. Carbohydrate Reactions 3. Oligosaccharides 4. Polysaccharides: Occurrence, Structures, and Chemistry 5. Polysaccharides: Properties 6. Starches: Molecular and Granular Structures and Properties 7. Starches: Conversions, Modifications, and Uses 8. Cellulose and Cellulose-Based Hydrocolloids 9. Guar, Locust Bean, Tara, and Cassia Gums 10. Inulin and Konjac Glucomannan 11. Xanthan 12. Gellans, Curdlan, Dextrans, Levans, and Pullulan 13. Carrageenans 14. Algins/Alginates 15. Pectins 16. Gum Arabic and Other Exudate Gums 17. Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics 18. Nonenzymic Browning and Formation of Acrylamide and Caramel 19. Carbohydrate and Noncarbohydrate Sweeteners 20. Summary of Carbohydrate Functionalities

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BeMiller, James N.
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.
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