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...
保存先:
| 第一著者: | |
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| 団体著者: | |
| フォーマット: | 電子媒体 eBook |
| 言語: | 英語 |
| 出版事項: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
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| 版: | 1st ed. |
| シリーズ: | IFT Press series ;
48. |
| 主題: | |
| オンライン･アクセス: | An electronic book accessible through the World Wide Web; click to view |
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目次:
- Machine generated contents note: 1. Structure and nomenclature of sugars and sugar derivatives.2. Sugar Composition.3. Reactions of sugars.4. Functional properties of sugars.5. Sugar analytical methods.6. Non-enzymic browning reactions.7. Starch.8. Cell-wall polysaccharides.9. Nutritional roles of carbohydrates Appendix - exercises and demonstrations.
- Recognition of hemiacetals, hemiketals, acetals and ketals. - - Making molecular models of sugars with molecular model kits. - - Calculation and specification of multiple chirality of sugar pyranoid ring structures.
- Plane-polarized light & optical activity
- Sugar polarimetry & sucrose inversion.- -The Fehlings test for reducing and non-reducing sugars. - - Student-designed non-enzymic browning experiments. - - Microscopic examination of starch. - - The qualitative iodine test for starch.