Carbohydrate Chemistry for Food Scientists

Written By James N. BeMiller
Carbohydrate Chemistry for Food Scientists
  • Publsiher : Elsevier
  • Release : 01 October 2018
  • ISBN : 0128134380
  • Pages : 440 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Carbohydrate Chemistry for Food Scientists written by James N. BeMiller which was release on 01 October 2018, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. It is an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides Covers the behavior and functionality of carbohydrates within foods Contains extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans and pectins, amongst others

Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists
  • Author : James N. BeMiller
  • Publisher : Elsevier
  • Release Date : 2018-10-01
  • Total pages : 440
  • ISBN : 0128134380
GET BOOK

Summary : Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical ...

Food Carbohydrate Chemistry

Food Carbohydrate Chemistry
  • Author : Ronald E. Wrolstad
  • Publisher : John Wiley & Sons
  • Release Date : 2012-02-07
  • Total pages : 240
  • ISBN : 0128134380
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Summary : 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 ...

Starch

Starch
  • Author : James N. BeMiller,Roy L. Whistler
  • Publisher : Academic Press
  • Release Date : 2009-04-06
  • Total pages : 894
  • ISBN : 0128134380
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Summary : The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including ...

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set
  • Author : Y. H. Hui,Frank Sherkat
  • Publisher : CRC Press
  • Release Date : 2005-12-19
  • Total pages : 3632
  • ISBN : 0128134380
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Summary : Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to ...

Fennema s Food Chemistry

Fennema s Food Chemistry
  • Author : Srinivasan Damodaran,Kirk L. Parkin
  • Publisher : CRC Press
  • Release Date : 2017-05-25
  • Total pages : 1107
  • ISBN : 0128134380
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Summary : This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and ...

Food Science

Food Science
  • Author : Norman N. Potter,Joseph H. Hotchkiss
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Total pages : 608
  • ISBN : 0128134380
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Summary : Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. ...

Food Science and Technology

Food Science and Technology
  • Author : Geoffrey Campbell-Platt
  • Publisher : John Wiley & Sons
  • Release Date : 2017-09-22
  • Total pages : 576
  • ISBN : 0128134380
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Summary : Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food ...

Handbook of Food Products Manufacturing 2 Volume Set

Handbook of Food Products Manufacturing  2 Volume Set
  • Author : Nirmal Sinha
  • Publisher : John Wiley and Sons
  • Release Date : 2007-04-27
  • Total pages : 2308
  • ISBN : 0128134380
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Summary : The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides ...

Functional Polymers in Food Science

Functional Polymers in Food Science
  • Author : Giuseppe Cirillo,Umile Gianfranco Spizzirri,Francesca Iemma
  • Publisher : John Wiley & Sons
  • Release Date : 2015-03-09
  • Total pages : 352
  • ISBN : 0128134380
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Summary : Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “...

Food Analysis

Food Analysis
  • Author : Suzanne Nielsen
  • Publisher : Springer Science & Business Media
  • Release Date : 2003-04-30
  • Total pages : 557
  • ISBN : 0128134380
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Summary : This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. ...

Functionalizing Carbohydrates for Food Applications

Functionalizing Carbohydrates for Food Applications
  • Author : Milda E. Embuscado
  • Publisher : DEStech Publications, Inc
  • Release Date : 2014-01-03
  • Total pages : 426
  • ISBN : 0128134380
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Summary : How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how ...

Advances in Carbohydrate Chemistry and Biochemistry

Advances in Carbohydrate Chemistry and Biochemistry
  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2010-11-02
  • Total pages : 562
  • ISBN : 0128134380
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Summary : Since its inception in 1945, this serial has provided critical and integrating articles written by research specialists that integrate industrial, analytical, and technological aspects of biochemistry, organic chemistry, and instrumentation methodology in the study of carbohydrates. The articles provide a definitive interpretation of the current status and future trends in carbohydrate ...

Food Properties Handbook Second Edition

Food Properties Handbook  Second Edition
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2009-05-28
  • Total pages : 859
  • ISBN : 0128134380
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Summary : Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve ...

Food Analysis

Food Analysis
  • Author : S. Suzanne Nielsen
  • Publisher : Springer Science & Business Media
  • Release Date : 2010-06-25
  • Total pages : 602
  • ISBN : 0128134380
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Summary : This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. ...

Carbohydrates

Carbohydrates
  • Author : Chuan-Fa Chang
  • Publisher : BoD – Books on Demand
  • Release Date : 2012-11-21
  • Total pages : 572
  • ISBN : 0128134380
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Summary : It is my great honor and pleasure to introduce this comprehensive book to readers who are interested in carbohydrates. This book contains 23 excellent chapters written by experts from the fields of chemistry, glycobiology, microbiology, immunology, botany, zoology, as well as biotechnology. According to the topics, methods and targets, the 23 chapters ...