Food carbohydrate chemistry [electronic resource] / Ronald E. Wrolstad.
"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...
| Uniform Title: | IFT Press series.
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| Main Author: | |
| Language: | English |
| Published: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
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| Series: | IFT Press series.
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| Subjects: | |
| Online Access: | |
| Format: | Electronic eBook |
Contents:
- 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
- lab exercises and demonstrations.ʺ Recognition of hemiacetals, hemiketals, acetals and ketals.ʺ Making molecular models of sugars with molecular model kits.ʺ Calculation and specification of multiple chirality of sugar pyranoid ring structures.ʺ Plane-polarized light & optical activity.ʺ Sugar polarimetry & sucrose inversion.ʺ The Fehlings test for reducing and non-reducing sugars.ʺ Student-designed non-enzymic browning experiments.ʺ Microscopic examination of starch.ʺ The qualitative iodine test for starch.