Food Carbohydrates: Chemistry, Physical Properties, and Applications / Edition 1

by Steve W. Cui

Overview

Provides information on the latest advances in the subject of food carbohydrates in one single reference Covers both the basic science and practical applications of food carbohydrates Summarizes all frequently used analytical methods Discusses gelling gums and thickening gums and how they can be applied in real food systems Food Carbohydrates: Chemistry, Physical Properties and Applications provides a comprehensive text/reference book in the area of food carbohydrates. Filling the need for a single-source reference for professionals and a textbook for graduate students, it presents both theoretical and practical information about food carbohydrates in a detailed and systematic manner. It focuses on the most recent advances in the subject and is the only current reference to include basic chemistry, analytical methodologies, structure, conformation and functional properties relationships, and rheological and thermal properties of food carbohydrates.

Product Details

ISBN-13:	9780849315749
Publisher:	CRC Press
Publication date:	05/23/2005
Edition description:	New Edition
Pages:	432
Product dimensions:	6.14(w) x 9.20(h) x (d)

Table of Contents

UNDERSTANDING THE CHEMISTRY OF FOOD CARBOHYDRATES, M. Izydorczyk
Monosaccharides
Oligosaccharides
Reaction of Monosaccharides and Derived Carbohydrate
Structures
Polysaccharides

UNDERSTANDING CARBOHYDRATE ANALYSIS, Y. Brummer and S. Cui
Total Sugar Analysis
Monosaccharide Analysis
Oligosaccharide Analysis
Dietary Fiber Analysis

STRUCTURAL ANALYSIS OF POLYSACCHARIDES, S. Cui
Strategy for Polysaccharide Structural Analysis
Determination of Linkage Pattern: Methylation Analysis, Reductive Cleavage, and Peroxidation
Specific Degradation of Polysaccharides
Mass Spectroscopy and Sequence of Oligosaccharides
2D NMR Spectroscopy

UNDERSTANDING THE PHYSICAL PROPERTIES OF FOOD POLYSACCHARIDES, Q. Wang and S. Cui
Molecular Weight and MW Distribution: Definition and Determination Techniques
Solutions Properties and Dispersions
Polysaccharide Gels
Rheological methods
Thermal Analysis
Roles of Polysaccharide in Emulsions

UNDERSTANDING THE CONFORMATION OF POLYSACCHARIDES, Q. Wang and S. Cui
Basics of Polysaccharide Conformation
Methods for Conformation Analysis

POLYSACCHARIDE GUMS: STURCTURE, FUNCTIONAL PROPERTIES, AND APPLICATIONS, M. Izydorczyk, S. Cui, and Q. Wang
Plant Polysaccharides
Seaweed Polysaccharides
Microbial Polysaccharides
Animal Polysaccharides

UNDERSTANDING STARCHES AND THEIR ROLE IN FOODS, Q. Liu
Starch Isolation and Chemistry
Granular Structure
Starch Functionality
Role of Starches in Foods
Resistant Starch

STARCH MODIFICATION AND APPLICATIONS, S. Xie, Q. Liu, and S. Cui
Chemical Modification
Physical Modification
Starch Hydrolyzates and Their Applications
Biotechnological Modification of Starches