Carbohydrate Chemistry for Food Scientists

Written By James N. BeMiller
Carbohydrate Chemistry for Food Scientists
  • Publsiher : Elsevier
  • Release : 01 October 2018
  • ISBN : 0128134380
  • Pages : 440 pages
  • Rating : /5 from reviews
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Download or read book entitled Carbohydrate Chemistry for Food Scientists by author: James N. BeMiller which was release on 01 October 2018 and published by Elsevier with total page 440 pages . This book available in PDF, EPUB and Kindle Format. 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. It is 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 Contains extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans and pectins, amongst others

Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists
  • Author : James N. BeMiller
  • Publisher : Elsevier
  • Release Date : 2018-10-01
  • Total pages : 440
  • ISBN : 0128134380
GET BOOK

Summary : 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 ...

Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists
  • Author : Roy Lester Whistler,James N. BeMiller
  • Publisher : Amer Assn of Cereal Chemists
  • Release Date : 1997-01-01
  • Total pages : 241
  • ISBN : 0128134380
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Summary : This concise volume is an introduction to the basics of carbohydrate chemistry in food science from two leading authorities in the field. It explains the chemistry and physical characteristics of monosaccharides, disaccharides, and polysaccharides....

Food Carbohydrate Chemistry

Food Carbohydrate Chemistry
  • Author : Ronald E. Wrolstad
  • Publisher : John Wiley & Sons
  • Release Date : 2012-02-07
  • Total pages : 240
  • ISBN : 0128134380
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Summary : 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 ...

Carbohydrate Chemistry and Biochemistry

Carbohydrate Chemistry and Biochemistry
  • Author : Michael Sinnott
  • Publisher : Royal Society of Chemistry
  • Release Date : 2013-03-28
  • Total pages : 835
  • ISBN : 0128134380
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Summary : This fully updated and expanded second edition of a highly popular text book focuses on the structure and mechanism in carbohydrate chemistry and biochemistry. Carbohydrates play important roles in biological systems as energy sources, as structural materials, and as informational structures (when they are often attached to proteins or lipids). ...

Essentials of Carbohydrate Chemistry

Essentials of Carbohydrate Chemistry
  • Author : John F. Robyt
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Total pages : 399
  • ISBN : 0128134380
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Summary : This is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well ...

Starch

Starch
  • Author : James N. BeMiller,Roy Lester Whistler
  • Publisher : Academic Press
  • Release Date : 2009
  • Total pages : 879
  • ISBN : 0128134380
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Summary : Provides an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives including everything needed to evaluate and apply the appropriate starch-based solution , and the genetics, biochemistry, and physical structure of starches. Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches and ...

The Food Chemistry Laboratory

The Food Chemistry Laboratory
  • Author : Connie M. Weaver,James R. Daniel
  • Publisher : CRC Press
  • Release Date : 2003-02-26
  • Total pages : 152
  • ISBN : 0128134380
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Summary : A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in ...

Chemistry of the Carbohydrates

Chemistry of the Carbohydrates
  • Author : William Ward Pigman
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Total pages : 766
  • ISBN : 0128134380
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Summary : Chemistry of the Carbohydrates focuses on the compositions, chemical reactions, structures, and characteristics of carbohydrates. The monograph first traces the development of carbohydrate chemistry, and then gives emphasis to general chemistry, nomenclature, and definitions. The book discusses the occurrences, properties, structures, and stereochemistry of monosaccharides. Structures of glucose and fructose; ...

Food Carbohydrates

Food Carbohydrates
  • Author : Steve W. Cui
  • Publisher : CRC Press
  • Release Date : 2005-05-23
  • Total pages : 432
  • ISBN : 0128134380
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Summary : 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 ...

Starch

Starch
  • Author : James N. BeMiller,Roy L. Whistler
  • Publisher : Academic Press
  • Release Date : 2009-04-06
  • Total pages : 894
  • ISBN : 0128134380
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Summary : The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including ...

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set
  • Author : Y. H. Hui,Frank Sherkat
  • Publisher : CRC Press
  • Release Date : 2005-12-19
  • Total pages : 3632
  • ISBN : 0128134380
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Summary : Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to ...

Fennema s Food Chemistry

Fennema s Food Chemistry
  • Author : Srinivasan Damodaran,Kirk L. Parkin
  • Publisher : CRC Press
  • Release Date : 2017-05-25
  • Total pages : 1107
  • ISBN : 0128134380
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Summary : This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and ...

Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
  • Author : Michael Zeece
  • Publisher : Academic Press
  • Release Date : 2020-01-30
  • Total pages : 430
  • ISBN : 0128134380
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Summary : Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better ...

Food Science

Food Science
  • Author : Norman N. Potter,Joseph H. Hotchkiss
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Total pages : 608
  • ISBN : 0128134380
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Summary : Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. ...

Functionalizing Carbohydrates for Food Applications

Functionalizing Carbohydrates for Food Applications
  • Author : Milda E. Embuscado
  • Publisher : DEStech Publications, Inc
  • Release Date : 2014-01-03
  • Total pages : 426
  • ISBN : 0128134380
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Summary : How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how ...