Food Carbohydrate Chemistry

by Wrolstad, Ronald E.

• ISBN13: 9780813826653
• ISBN10: 0813826659
• Edition: 1st
• Format: Paperback
• Copyright: 2012-02-07
• Publisher: Wiley-Blackwell

Summary

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.

Author Biography

Food Carbohydrate Chemistry relates basic carbohydrate chemistry to the quality attributes and functional properties of foods. Structure and nomenclature of sugars and sugar derivatives are covered but limited to those compounds that exist naturally in foods or are used as food additives and food ingredients. Review and presentation of fundamental carbohydrate chemistry is minimal, with the assumption that readers have already taken general organic chemistry and general biochemistry. Chemical reactions focus on those that have an impact on food quality and occur under processing and storage conditions. How chemical and physical properties of sugars and polysaccharides affect the functional properties of foods is emphasized. Taste properties and non-enzymic browning reactions are covered, and the nutritional roles of carbohydrates are addressed from a food chemist's perspective. There is an extensive appendix that includes some laboratory and classroom exercises as well as lecture demonstrations. Dr. Ronald E. Wrolstad is Distinguished Professor of Food Science and Technology, Emeritus in the Department of Food Science and Technology, Oregon State University. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education. He has served as chair of the Food Chemistry Division and Fruit and Vegetable Division of the Institute of Food Technologists.

Table of Contents

Structure and nomenclature of sugars and sugar derivatives

Sugar Composition

Reactions of sugars

Functional properties of sugars

Sugar analytical methods

Non-enzymic browning reactions

Starch

Cell-wall polysaccharides

Nutritional roles of carbohydrates

Appendix - lab 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

Table of Contents provided by Publisher. All Rights Reserved.