rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food carbohydrate chemistry
  name:
    name part: Wrolstad, Ronald E.
    name part: 1939-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: nju
    date issued: 2012
    edition: 1st ed.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xx, 217 pages) : illustrations.
  abstract: "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"--
  table of contents: 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.
  table of contents: 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.
  table of contents: 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.
  note: Ronald E. Wrolstad.
  note: Includes bibliographical references and index.
  subject:
    topic: Carbohydrates
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Chemistry
  subject:
    topic: Science
  subject:
    topic: SCIENCE
    topic: Chemistry
    topic: Organic
  subject:
    topic: Carbohydrates
  classification: QD321 .W88 2012eb
  classification: 547/.78
  related item:
    title info:
      title: Food carbohydrate chemistry
    name:
      name part: Wrolstad, Ronald E., 1939-
    origin info:
      publisher: Hoboken, N.J. : Wiley-Blackwell, 2012
      edition: 1st ed.
    identifier: (DLC) 2011036449
    identifier: (OCoLC)751780797
  related item:
    title info:
      title: IFT Press series ; 48
  identifier: 9781119949145
  identifier: 1119949149
  identifier: 9781118688496
  identifier: 111868849X
  identifier: 9780813826653
  identifier: 0813826659
  identifier: 2011036449
  identifier: https://doi.org/10.1002/9781118688496
  record info:
    record content source: E7B
    record creation date: 110826
    record change date: 20170124072138.1
    record identifier: ocn774290333
    language of cataloging:
      language term: eng