Carbohydrate Chemistry for Food Scientists

Written By James N. BeMiller
Carbohydrate Chemistry for Food Scientists
  • Publsiher : Amer Assn of Cereal Chemists
  • Release : 01 January 2007
  • ISBN : 9781891127533
  • Pages : 389 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Carbohydrate Chemistry for Food Scientists written by James N. BeMiller which was release on 01 January 2007, this book published by Amer Assn of Cereal Chemists. Available in PDF, EPUB and Kindle Format. Book excerpt: BeMiller (food science, Purdue U.) covers the full range of carbohydrates available as food and related issues, including carbohydrate reactions, monosaccharides, oligosaccharides, polysaccharides (occurrence, structures, chemistry and properties) starches and their products, cellulose and cellulosics, gums (guar, locust bean and tara), gum Arabic and other exudate gums, xanthan, carrageenans, algins and alginates, pectins, carbohydrates and noncarbonhydrate sweeteners, and gellans, curdlan, dextrans and levans. Especially helpful is his chapter on carbohydrate nutrition, dietary fiber, bulking agents and fat mimetics. This edition expands on current studies and theories, and includes new information on such subjects as polyols, prebiotics and the Maillard browning reaction. Although designed as a textbook, this doubles as a very good professional reference.

Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists
  • Author : James N. BeMiller
  • Publisher : Amer Assn of Cereal Chemists
  • Release Date : 2007-01-01
  • Total pages : 389
  • ISBN : 9781891127533
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Summary : BeMiller (food science, Purdue U.) covers the full range of carbohydrates available as food and related issues, including carbohydrate reactions, monosaccharides, oligosaccharides, polysaccharides (occurrence, structures, chemistry and properties) starches and their products, cellulose and cellulosics, gums (guar, locust bean and tara), gum Arabic and other exudate gums, xanthan, carrageenans, algins ...

Food Carbohydrate Chemistry

Food Carbohydrate Chemistry
  • Author : Ronald E. Wrolstad
  • Publisher : John Wiley & Sons
  • Release Date : 2012-02-07
  • Total pages : 240
  • ISBN : 9781891127533
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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 for Food Scientists

Carbohydrate Chemistry for Food Scientists
  • Author : James N. BeMiller
  • Publisher : Elsevier
  • Release Date : 2018-10-01
  • Total pages : 440
  • ISBN : 9781891127533
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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 ...

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 : 9781891127533
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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 ...

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 : 9781891127533
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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). ...

Starch

Starch
  • Author : James N. BeMiller,Roy L. Whistler
  • Publisher : Academic Press
  • Release Date : 2009-04-06
  • Total pages : 894
  • ISBN : 9781891127533
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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 : 9781891127533
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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 : 9781891127533
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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 ...

Food Carbohydrates

Food Carbohydrates
  • Author : Steve W. Cui
  • Publisher : CRC Press
  • Release Date : 2005-05-23
  • Total pages : 432
  • ISBN : 9781891127533
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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 ...

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 : 9781891127533
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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. ...

Chemistry of the Carbohydrates

Chemistry of the Carbohydrates
  • Author : William Ward Pigman
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Total pages : 766
  • ISBN : 9781891127533
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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; ...

Functional Polymers in Food Science

Functional Polymers in Food Science
  • Author : Giuseppe Cirillo,Umile Gianfranco Spizzirri,Francesca Iemma
  • Publisher : John Wiley & Sons
  • Release Date : 2015-03-18
  • Total pages : 352
  • ISBN : 9781891127533
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Summary : Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “...

Food Science and Technology

Food Science and Technology
  • Author : Geoffrey Campbell-Platt
  • Publisher : John Wiley & Sons
  • Release Date : 2017-11-29
  • Total pages : 576
  • ISBN : 9781891127533
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Summary : Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food ...

Food Analysis

Food Analysis
  • Author : Suzanne Nielsen
  • Publisher : Springer Science & Business Media
  • Release Date : 2003-04-30
  • Total pages : 557
  • ISBN : 9781891127533
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Summary : This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. ...

Timely Research Perspectives in Carbohydrate Chemistry

Timely Research Perspectives in Carbohydrate Chemistry
  • Author : Walther Schmid,Arnold E. Stütz
  • Publisher : Springer
  • Release Date : 2002-05-31
  • Total pages : 256
  • ISBN : 9781891127533
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Summary : This book includes a collection of minireviews and research papers written by international leaders in the field of carbohydrate chemistry as well as promising young talents. The contents of the contributions span from natural products over structure elucidation with special emphasis on spectroscopy, syntheses and synthetic methods, biological activities, applications ...