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Food Carbohydrate Chemistry by Ronald E. Wrolstad (Paperback, 2007)
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eBay item number:132891178506
Item specifics
- Condition
- ISBN
- 9780813826653
- EAN
- 9780813826653
- Publication Year
- 2012
- Type
- Textbook
- Format
- Paperback
- Language
- English
- Publication Name
- Food Carbohydrate Chemistry
- Item Height
- 228mm
- Publisher
- Iowa State University Press
- Item Width
- 151mm
- Subject
- Engineering & Technology
- Item Weight
- 392g
- Number of Pages
- 240 Pages
About this product
Product Information
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.
Product Identifiers
Publisher
Iowa State University Press
ISBN-13
9780813826653
eBay Product ID (ePID)
107382857
Product Key Features
Publication Name
Food Carbohydrate Chemistry
Format
Paperback
Language
English
Subject
Engineering & Technology
Publication Year
2012
Type
Textbook
Number of Pages
240 Pages
Dimensions
Item Height
228mm
Item Width
151mm
Item Weight
392g
Additional Product Features
Series Title
Institute of Food Technologists Series
Country/Region of Manufacture
United States
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:132891178506
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Item location:
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