Carbohydrate chemistry for food scientists – Ebook PDF Instant Delivery – ISBN(s): 9780128120699,9780128134382,012812069X,0128134380
Product details:
- ISBN-10 : 0913250929
- ISBN-13 : 978-0913250921
- Author:
Table of contents:
1. Monosaccharides
2. Carbohydrate Reactions
3. Oligosaccharides
4. Polysaccharides: Occurrence, Structures, and Chemistry
5. Polysaccharides: Properties
6. Starches: Molecular and Granular Structures and Properties
7. Starches: Conversions, Modifications, and Uses
8. Cellulose and Cellulose-Based Hydrocolloids
9. Guar, Locust Bean, Tara, and Cassia Gums
10. Inulin and Konjac Glucomannan
11. Xanthan
12. Gellans, Curdlan, Dextrans, Levans, and Pullulan
13. Carrageenans
14. Algins/Alginates
15. Pectins
16. Gum Arabic and Other Exudate Gums
17. Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics
18. Nonenzymic Browning and Formation of Acrylamide and Caramel
19. Carbohydrate and Noncarbohydrate Sweeteners
20. Summary of Carbohydrate Functionalities