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 UND
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
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.
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.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Versand:
EUR 2,36
Innerhalb der USA
Versand:
EUR 2,36
Innerhalb der USA
Anbieter: GreatBookPrices, Columbia, MD, USA
Zustand: New. Bestandsnummer des Verkäufers 4184521-n
Anzahl: 5 verfügbar
Anbieter: INDOO, Avenel, NJ, USA
Zustand: New. Bestandsnummer des Verkäufers 9780813826653
Anzahl: Mehr als 20 verfügbar
Anbieter: booksXpress, Bayonne, NJ, USA
Soft Cover. Zustand: new. Bestandsnummer des Verkäufers 9780813826653
Anzahl: 10 verfügbar
Anbieter: GreatBookPrices, Columbia, MD, USA
Zustand: As New. Unread book in perfect condition. Bestandsnummer des Verkäufers 4184521
Anzahl: 5 verfügbar
Anbieter: Grand Eagle Retail, Wilmington, DE, USA
Paperback. Zustand: new. Paperback. 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. * 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Bestandsnummer des Verkäufers 9780813826653
Anzahl: 1 verfügbar
Anbieter: GreatBookPricesUK, Castle Donington, DERBY, Vereinigtes Königreich
Zustand: New. Bestandsnummer des Verkäufers 4184521-n
Anzahl: 3 verfügbar
Anbieter: GreatBookPricesUK, Castle Donington, DERBY, Vereinigtes Königreich
Zustand: As New. Unread book in perfect condition. Bestandsnummer des Verkäufers 4184521
Anzahl: 5 verfügbar
Anbieter: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irland
Zustand: New. * 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. Series: Institute of Food Technologists Series. Num Pages: 240 pages, 0. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 229 x 153 x 11. Weight in Grams: 396. . 2012. Paperback. . . . . Bestandsnummer des Verkäufers V9780813826653
Anzahl: 15 verfügbar
Anbieter: Kennys Bookstore, Olney, MD, USA
Zustand: New. * 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. Series: Institute of Food Technologists Series. Num Pages: 240 pages, 0. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 229 x 153 x 11. Weight in Grams: 396. . 2012. Paperback. . . . . Books ship from the US and Ireland. Bestandsnummer des Verkäufers V9780813826653
Anzahl: 15 verfügbar
Anbieter: CitiRetail, Stevenage, Vereinigtes Königreich
Paperback. Zustand: new. Paperback. 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. * 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Bestandsnummer des Verkäufers 9780813826653
Anzahl: 1 verfügbar