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Elsevier

Carbohydrate Chemistry for Food Scientists

  • 3rd Edition - October 1, 2018
  • Latest edition
  • Author: James N. BeMiller
  • Language: English

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new editio… Read more

Description

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. Carbohydrate Chemistry for Food Scientists serves as 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.

Key features

  • Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides
  • Covers the behavior and functionality of carbohydrates within foods
  • Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids

Readership

Graduate level and upper division undergraduate students. Product developers in the food industry. Applications specialists in food ingredient companies. Food engineers that lack understanding of the chemistry of carbohydrates

Table of contents

1. Monosaccharides2. Carbohydrate Reactions3. Oligosaccharides4. Polysaccharides: Occurrence, Structures, and Chemistry5. Polysaccharides: Properties6. Starches: Molecular and Granular Structures and Properties7. Starches: Conversions, Modifications, and Uses8. Cellulose and Cellulose-Based Hydrocolloids9. Guar, Locust Bean, Tara, and Cassia Gums10. Inulin and Konjac Glucomannan11. Xanthan12. Gellans, Curdlan, Dextrans, Levans, and Pullulan13. Carrageenans14. Algins/Alginates15. Pectins16. Gum Arabic and Other Exudate Gums17. Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics18. Nonenzymic Browning and Formation of Acrylamide and Caramel19. Carbohydrate and Noncarbohydrate Sweeteners20. Summary of Carbohydrate Functionalities

Product details

  • Edition: 3
  • Latest edition
  • Published: October 1, 2018
  • Language: English

About the author

JB

James N. BeMiller

James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.
Affiliations and expertise
Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research

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