Carbohydrate Chemistry for Food Scientists

ISBN-13: 9780128120699 / Angielski / Miękka / 2018 / 440 str.

James N. BeMiller

Spis treści

1. Monosaccharides2. Carbohydrate Reactions3. Oligosaccharides4. Polysaccharides: Occurrence, Structures, and Chemistry5. Polysaccharides: Properties6. Starches: Molecular and Granular Structures and Properties7. Starches: Conversions, Modifications, and Uses8. Cellulose and Cellulose-Based Hydrocolloids9. Guar, Locust Bean, Tara, and Cassia Gums10. Inulin and Konjac Glucomannan11. Xanthan12. Gellans, Curdlan, Dextrans, Levans, and Pullulan13. Carrageenans14. Algins/Alginates15. Pectins16. Gum Arabic and Other Exudate Gums17. Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics18. Nonenzymic Browning and Formation of Acrylamide and Caramel19. Carbohydrate and Noncarbohydrate Sweeteners20. Summary of Carbohydrate Functionalities

O autorze

James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.