000			03646nam a2200385 a 4500
001			0000143552
005			20171002061849.0
006			m o u
007			cr cn|||||||||
008			140721s2012 njuad sb 001 0 eng d
010			_z 2011036449
020			_z9780813826653 (hardback)
020			_z9781119949145 (e-book)
035			_a(CaPaEBR)ebr10518661
035			_a(OCoLC)774290333
040			_aCaPaEBR _cCaPaEBR
050	1	4	_aQD321 _b.W88 2012eb
082	0	4	_a547/.78 _223
100	1		_aWrolstad, Ronald E., _d1939-
245	1	0	_aFood carbohydrate chemistry _h[electronic resource] / _cRonald E. Wrolstad.
250			_a1st ed.
260			_aHoboken, N.J. : _bWiley-Blackwell, _c2012.
300			_axx, 217 p. : _bill.
490	1		_aIFT Press series ; _v48
504			_aIncludes bibliographical references and index.
505	8		_aMachine 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			_a"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"-- _cProvided by publisher.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2014. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aCarbohydrates.
655		7	_aElectronic books. _2local
710	2		_aebrary, Inc.
830		0	_aIFT Press series ; _v48.
856	4	0	_uhttp://site.ebrary.com/lib/daystar/Doc?id=10518661 _zAn electronic book accessible through the World Wide Web; click to view
908			_a170314
942	0	0	_cEB
999			_c132701 _d132701