Food Carbohydrate Chemistry
(Sprache: Englisch)
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...
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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.Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate
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ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.
... weniger
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.
Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides., 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.
Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research an
Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides., 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.
Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research an
Inhaltsverzeichnis zu „Food Carbohydrate Chemistry “
Contributors xvAcknowledgments xvii
Introduction xix
1 Classifying, Identifying, Naming, and Drawing Sugars and Sugar Derivatives 1
Structure and Nomenclature of Monosaccharides 2
Aldoses and Ketoses 2
Configurations of Aldose Sugars 3
D- vs. L-Sugars 3
Different Ways of Depicting Sugar Structures 5
Fischer, Haworth, Mills, and Conformational Structures 5
Classifying Sugars by Compound Class--Hemiacetals, Hemiketals, Acetals, and Ketals 7
Structure and Nomenclature of Disacchaarides 8
Structure and Optical Activity 10
A Systematic Procedure for Determining Conformation (C-1 or 1-C), Chiral Family (D or L), and Anomeric Form (or ) of Sugar Pyranoid Ring Structures 13
Structure and Nomenclature of Sugar Derivatives with Relevance to Food Chemistry 14
Glycols (Alditols) 14
Glyconic, Glycuronic, and Glycaric Acids 15
Deoxy Sugars 17
Amino Sugars and Glycosyl Amines 17
Glycosides 18
Sugar Ethers and Sugar Esters 19
Vocabulary 20
References 21
2 Sugar Composition of Foods 23
Introduction 23
Sugar Content of Foods 24
Composition of Sweeteners 24
Cane and Beet Sugar 24
Honey 26
Starch-Derived Sweeteners 27
Inulin Syrup 28
Sugar Composition of Fruits and Fruit Juices 28
Vocabulary 31
References 31
3 Reactions of Sugars 35
Introduction 35
Mutarotation 35
Oxidation of Sugars 39
Glycoside Formation 40
Acid Catalyzed Sugar Reactions 42
Alkaline-Catalyzed Sugar Reactions 43
Summary 45
Vocabulary 47
References 47
4 Browning Reactions 49
Introduction 50
Key Reactions in Maillard Browning 51
Introductory Comments 51
Sugar-Amino Condensation 51
The
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Amadori and Heyn's Rearrangements 53
Dehydration, Enolization, and Rearrangement Reactions 54
The Strecker Degradation 55
Final Stages: Condensation and Polymerization 58
An Alternate Free-Radical Mechanism for Nonenzymatic Browning 58
Measurement of Maillard Browning 59
Control of Maillard Browning 60
Introductory Comments 60
Water Activity 60
The Importance of pH 61
Nature of Reactants 62
Temperature 65
Oxygen 68
Chemical Inhibitors 68
Other Browning Reactions 68
Caramelization 68
Ascorbic Acid Browning 69
Enzymatic Browning 69
Assessing Contributing Factors to Nonenzymatic Browning 70
Vocabulary 72
References 72
5 Functional Properties of Sugars 77
Introduction 77
Taste Properties of Sugars 78
The Shallenberger-Acree Theory for Sweetness Perception 80
Sugar Solubility 83
Crystallinity of Sugars 85
Hygroscopicity 86
Humectancy 87
Viscosity 87
Freezing Point Depression and Boiling Point Elevation 87
Osmotic Effects 88
Vocabulary 88
References 88
6 Analytical Methods 91
Introduction 91
Physical Methods 92
Refractometry 92
Density 94
Polarimetry 95
Colorimetric Methods 95
Total Sugars by Phenol-Sulfuric Acid 95
Reducing Sugar Methods 96
Chromatographic Methods 96
Paper and Thin-Layer Chromatography 96
Dehydration, Enolization, and Rearrangement Reactions 54
The Strecker Degradation 55
Final Stages: Condensation and Polymerization 58
An Alternate Free-Radical Mechanism for Nonenzymatic Browning 58
Measurement of Maillard Browning 59
Control of Maillard Browning 60
Introductory Comments 60
Water Activity 60
The Importance of pH 61
Nature of Reactants 62
Temperature 65
Oxygen 68
Chemical Inhibitors 68
Other Browning Reactions 68
Caramelization 68
Ascorbic Acid Browning 69
Enzymatic Browning 69
Assessing Contributing Factors to Nonenzymatic Browning 70
Vocabulary 72
References 72
5 Functional Properties of Sugars 77
Introduction 77
Taste Properties of Sugars 78
The Shallenberger-Acree Theory for Sweetness Perception 80
Sugar Solubility 83
Crystallinity of Sugars 85
Hygroscopicity 86
Humectancy 87
Viscosity 87
Freezing Point Depression and Boiling Point Elevation 87
Osmotic Effects 88
Vocabulary 88
References 88
6 Analytical Methods 91
Introduction 91
Physical Methods 92
Refractometry 92
Density 94
Polarimetry 95
Colorimetric Methods 95
Total Sugars by Phenol-Sulfuric Acid 95
Reducing Sugar Methods 96
Chromatographic Methods 96
Paper and Thin-Layer Chromatography 96
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Autoren-Porträt von Ronald E. Wrolstad
RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.
Bibliographische Angaben
- Autor: Ronald E. Wrolstad
- 2012, 1. Auflage, 240 Seiten, Maße: 15,6 x 23,5 cm, Kartoniert (TB), Englisch
- Verlag: Wiley & Sons
- ISBN-10: 0813826659
- ISBN-13: 9780813826653
- Erscheinungsdatum: 22.02.2012
Sprache:
Englisch
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