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Food carbohydrates :chemistry, physical properties, and applications
Auteur(s) : CUI Steve W.
Date de parution: 05-2005
Langue : ANGLAIS
450p. 15x23 Hardback
Etat : Disponible chez l'éditeur (délai de livraison : 10 jours)
| Résumé | | Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research. The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural analysis of polysaccharides are rarely presented in books on food carbohydrates - topics this text fully illustrates. It also presents particulars on starch and starch modification, with a focus on reaction principles, improved functional properties, and practical applications. Food Carbohydrates: Chemistry, Physical Properties and Applications is the only known current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates all in one text. This book is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students. |
| Sommaire | | UNDERSTANDING THE CHEMISTRY OF FOOD CARBOHYDRATES. Monosaccharides. Oligosaccharides. Reaction of Monosaccharides and Derived Carbohydrate. Structures. Polysaccharides. UNDERSTANDING CARBOHYDRATE ANALYSIS. Total Sugar Analysis. Monosaccharide Analysis. Oligosaccharide Analysis. Dietary Fiber Analysis. STRUCTURAL ANALYSIS OF POLYSACCHARIDES. Strategy for Polysaccharide Structural Analysis. Determination of Linkage Pattern: Methylation Analysis, Reductive Cleavage and Peroxidation. Specific Degradation of Polysaccharides. Mass Spectroscopy and Sequence of Oligosaccharides. 2D NMR Spectroscopy. UNDERSTANDING THE PHYSICAL PROPERTIES OF FOOD POLYSACCHARIDES. Molecular Weight and MW Distribution: Definition and Determination Techniques. Solutions Properties and Dispersions. Polysaccharide Gels Rheological methods. Thermal Analysis. Roles of Polysaccharide in Emulsions. UNDERSTANDING THE CONFORMATION OF POLYSACCHARIDES. Basics of Polysaccharide Conformation. Methods for Conformation Analysis. POLYSACCHARIDE GUMS: STURCTURE, FUNCTIONAL PROPERTIES AND APPLICATIONS. Plant Polysaccharides. Seaweed Polysaccharides. Microbial Polysaccharides. Animal Polysaccharides. UNDERSTANDING STARCHES AND THEIR ROLE IN FOODS. Starch Isolation and Chemistry. Granular Structure. Starch Functionality. Role of Starches in Foods. Resistant Starch. STARCH MODIFICATION AND APPLICATIONS. Chemical Modification. Physical Modification. Starch Hydrolyzates and Their Applications. Biotechnological Modification of Starches. |
Thèmes :
- Chimie - industries chimiques / Chimie analytique / Spectrométrie, spectrographie
- Industries agro-alimentaires / Genie industriel alimentaire / Biochimie
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