http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xx, 217 pages) : illustrations.
"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 carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features"--
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.
Includes bibliographical references and index.