Food carbohydrate chemistry:
"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 carbohyd...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Chichester [u.a.]
Wiley-Blackwell
2012
|
| Ausgabe: | 1st ed |
| Schriftenreihe: | Institute of food technologists series
48 |
| Schlagworte: | |
| Online-Zugang: | DE-861 DE-188 DE-91 DE-473 Volltext |
| Zusammenfassung: | "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"-- |
| Beschreibung: | 1 Online-Ressource (xx, 217 S.) graph. Darst. |
| ISBN: | 9781119949145 9781118688496 |
| DOI: | 10.1002/9781118688496 |
Internformat
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| 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"-- | ||
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Datensatz im Suchindex
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| author | Wrolstad, Ronald E. 1939- |
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| dewey-full | 547/.78 |
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| dewey-ones | 547 - Organic chemistry |
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| discipline | Chemie / Pharmazie |
| doi_str_mv | 10.1002/9781118688496 |
| edition | 1st ed |
| format | Electronic eBook |
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| id | DE-604.BV043394062 |
| illustrated | Not Illustrated |
| indexdate | 2024-08-10T01:15:37Z |
| institution | BVB |
| isbn | 9781119949145 9781118688496 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028812646 |
| oclc_num | 774290333 |
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| owner | DE-91 DE-BY-TUM DE-861 DE-188 |
| owner_facet | DE-91 DE-BY-TUM DE-861 DE-188 |
| physical | 1 Online-Ressource (xx, 217 S.) graph. Darst. |
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| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Wiley-Blackwell |
| record_format | marc |
| series2 | Institute of food technologists series |
| spelling | Wrolstad, Ronald E. 1939- Verfasser (DE-588)1069543195 aut Food carbohydrate chemistry Ronald E. Wrolstad Chichester [u.a.] Wiley-Blackwell 2012 1 Online-Ressource (xx, 217 S.) graph. Darst. txt rdacontent c rdamedia cr rdacarrier Institute of food technologists series 48 "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"-- TECHNOLOGY & ENGINEERING / Food Science Chemistry Science SCIENCE / Chemistry / Organic bisacsh Carbohydrates fast Chemie Naturwissenschaft Carbohydrates Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Kohlenhydrate (DE-588)4164517-0 gnd rswk-swf Electronic books Lebensmittelchemie (DE-588)4034873-8 s Kohlenhydrate (DE-588)4164517-0 s DE-604 Erscheint auch als Druck-Ausgabe, Hardcover 978-0-8138-2665-3 https://doi.org/10.1002/9781118688496 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Wrolstad, Ronald E. 1939- Food carbohydrate chemistry TECHNOLOGY & ENGINEERING / Food Science Chemistry Science SCIENCE / Chemistry / Organic bisacsh Carbohydrates fast Chemie Naturwissenschaft Carbohydrates Lebensmittelchemie (DE-588)4034873-8 gnd Kohlenhydrate (DE-588)4164517-0 gnd |
| subject_GND | (DE-588)4034873-8 (DE-588)4164517-0 |
| title | Food carbohydrate chemistry |
| title_auth | Food carbohydrate chemistry |
| title_exact_search | Food carbohydrate chemistry |
| title_full | Food carbohydrate chemistry Ronald E. Wrolstad |
| title_fullStr | Food carbohydrate chemistry Ronald E. Wrolstad |
| title_full_unstemmed | Food carbohydrate chemistry Ronald E. Wrolstad |
| title_short | Food carbohydrate chemistry |
| title_sort | food carbohydrate chemistry |
| topic | TECHNOLOGY & ENGINEERING / Food Science Chemistry Science SCIENCE / Chemistry / Organic bisacsh Carbohydrates fast Chemie Naturwissenschaft Carbohydrates Lebensmittelchemie (DE-588)4034873-8 gnd Kohlenhydrate (DE-588)4164517-0 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Chemistry Science SCIENCE / Chemistry / Organic Carbohydrates Chemie Naturwissenschaft Lebensmittelchemie Kohlenhydrate |
| url | https://doi.org/10.1002/9781118688496 |
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