Food carbohydrate chemistry (Record no. 132701)

MARC details
000 -LEADER
fixed length control field 03646nam a2200385 a 4500
001 - CONTROL NUMBER
control field 0000143552
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20171002061849.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o u
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cn|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 140721s2012 njuad sb 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
Canceled/invalid LC control number 2011036449
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780813826653 (hardback)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9781119949145 (e-book)
035 ## - SYSTEM CONTROL NUMBER
System control number (CaPaEBR)ebr10518661
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)774290333
040 ## - CATALOGING SOURCE
Original cataloging agency CaPaEBR
Transcribing agency CaPaEBR
050 14 - LIBRARY OF CONGRESS CALL NUMBER
Classification number QD321
Item number .W88 2012eb
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 547/.78
Edition number 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Wrolstad, Ronald E.,
Dates associated with a name 1939-
245 10 - TITLE STATEMENT
Title Food carbohydrate chemistry
Medium [electronic resource] /
Statement of responsibility, etc. Ronald E. Wrolstad.
250 ## - EDITION STATEMENT
Edition statement 1st ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hoboken, N.J. :
Name of publisher, distributor, etc. Wiley-Blackwell,
Date of publication, distribution, etc. 2012.
300 ## - PHYSICAL DESCRIPTION
Extent xx, 217 p. :
Other physical details ill.
490 1# - SERIES STATEMENT
Series statement IFT Press series ;
Volume/sequential designation 48
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note Machine generated contents note: 1. Structure and nomenclature of sugars and sugar derivatives.2. Sugar Composition.3. Reactions of sugars.4. Functional properties of sugars.5. Sugar analytical methods.6. Non-enzymic browning reactions.7. Starch.8. Cell-wall polysaccharides.9. Nutritional roles of carbohydrates Appendix - exercises and demonstrations. -- Recognition of hemiacetals, hemiketals, acetals and ketals. - - Making molecular models of sugars with molecular model kits. - - Calculation and specification of multiple chirality of sugar pyranoid ring structures. -- Plane-polarized light & optical activity.-- Sugar polarimetry & sucrose inversion.- -The Fehlings test for reducing and non-reducing sugars. - - Student-designed non-enzymic browning experiments. - - Microscopic examination of starch. - - The qualitative iodine test for starch.
520 ## - SUMMARY, ETC.
Summary, etc. "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"--
Assigning source Provided by publisher.
533 ## - REPRODUCTION NOTE
Type of reproduction Electronic reproduction.
Place of reproduction Palo Alto, Calif. :
Agency responsible for reproduction ebrary,
Date of reproduction 2014.
Note about reproduction Available via World Wide Web.
-- Access may be limited to ebrary affiliated libraries.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Carbohydrates.
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
Source of term local
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element ebrary, Inc.
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title IFT Press series ;
Volume/sequential designation 48.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://site.ebrary.com/lib/daystar/Doc?id=10518661">http://site.ebrary.com/lib/daystar/Doc?id=10518661</a>
Public note An electronic book accessible through the World Wide Web; click to view
908 ## - PUT COMMAND PARAMETER (RLIN)
Put command parameter 170314
942 00 - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Electronic Book

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