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Food carbohydrate chemistry /
"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 carbohyd...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
|
| Edición: | 1st ed. |
| Colección: | IFT Press series ;
48. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Composition of Sweeteners
- Cane and Beet Sugar
- Honey
- Starch-Derived Sweeteners
- Inulin Syrup
- Sugar Composition of Fruits and Fruit Juices
- 3. Reactions of Sugars
- Mutarotation
- Oxidation of Sugars
- Glycoside Formation
- Acid Catalyzed Sugar Reactions
- Alkaline-Catalyzed Sugar Reactions
- Summary
- 4. Browning Reactions
- Key Reactions in Maillard Browning
- Introductory Comments
- Sugar-Amino Condensation
- The Amadori and Heyn's Rearrangements
- Dehydration, Enolization, and Rearrangement Reactions
- The Strecker Degradation
- Final Stages: Condensation and Polymerization
- An Alternate Free-Radical Mechanism for Nonenzymatic Browning
- Measurement of Maillard Browning
- Control of Maillard Browning
- Introductory Comments
- Water Activity
- The Importance of pH
- Nature of Reactants
- Temperature
- Oxygen
- Chemical Inhibitors
- Other Browning Reactions.
- Caramelization
- Ascorbic Acid Browning
- Enzymatic Browning
- Assessing Contributing Factors to Nonenzymatic Browning
- 5. Functional Properties of Sugars
- Taste Properties of Sugars
- The Shallenberger-Acree Theory for Sweetness Perception
- Sugar Solubility
- Crystallinity of Sugars
- Hygroscopicity
- Humectancy
- Viscosity
- Freezing Point Depression and Boiling Point Elevation
- Osmotic Effects
- 6. Analytical Methods
- Physical Methods
- Refractometry
- Density
- Polarimetry
- Colorimetric Methods
- Total Sugars by Phenol-Sulfuric Acid
- Reducing Sugar Methods
- Chromatographic Methods
- Paper and Thin-Layer Chromatography
- Gas-Liquid Chromatography
- HPLC
- Enzymic Methods
- Carbon Stable-Isotopic Ratio Analysis (SIRA)
- 7. Starch in Foods
- Sources of Starch
- Molecular Structure of Starch
- Starch Granules
- Gelatinization and Pasting: The Cooking of Starch.
- 1. Classifying, identifying, naming, and drawing sugars and sugar derivatives
- 2. Sugar composition of foods
- 3. Reactions of sugars
- 4. Browning reactions
- 5. Functional properties of sugars
- 6. Analytical methods
- 7. Starch in foods
- 8. Plant cell wall polysaccharides
- 9. Nutritional roles of carbohydrates
- Appendices.