{"product_id":"food-carbohydrate-chemistry-isbn-9780813826653","title":"Food Carbohydrate Chemistry","description":"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 \u003ci\u003eFood Carbohydrate Chemistry\u003c\/i\u003e, 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.\u003cbr\u003e   \u003cp\u003eStudents and professionals alike will benefit from this latest addition to the \u003ci\u003eIFT Press\u003c\/i\u003e book series. In \u003ci\u003eFood Carbohydrate Chemistry\u003c\/i\u003e, 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 \u003ci\u003eFood Carbohydrate Chemistry\u003c\/i\u003e as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon \u003ci\u003eFood Carbohydrate Chemistry\u003c\/i\u003e for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.\u003c\/p\u003e  \u003ci\u003eContributors\u003c\/i\u003e xv  \u003cp\u003e\u003ci\u003eAcknowledgments\u003c\/i\u003e xvii\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction\u003c\/i\u003e xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Classifying, Identifying, Naming, and Drawing Sugars and Sugar Derivatives 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eStructure and Nomenclature of Monosaccharides 2\u003c\/p\u003e \u003cp\u003eAldoses and Ketoses 2\u003c\/p\u003e \u003cp\u003eConfigurations of Aldose Sugars 3\u003c\/p\u003e \u003cp\u003eD- vs. L-Sugars 3\u003c\/p\u003e \u003cp\u003eDifferent Ways of Depicting Sugar Structures 5\u003c\/p\u003e \u003cp\u003eFischer, Haworth, Mills, and Conformational Structures 5\u003c\/p\u003e \u003cp\u003eClassifying Sugars by Compound Class—Hemiacetals, Hemiketals, Acetals, and Ketals 7\u003c\/p\u003e \u003cp\u003eStructure and Nomenclature of Disacchaarides 8\u003c\/p\u003e \u003cp\u003eStructure and Optical Activity 10\u003c\/p\u003e \u003cp\u003eA Systematic Procedure for Determining Conformation (C-1 or 1-C), Chiral Family (D or L), and Anomeric Form (or ) of Sugar Pyranoid Ring Structures 13\u003c\/p\u003e \u003cp\u003eStructure and Nomenclature of Sugar Derivatives with Relevance to Food Chemistry 14\u003c\/p\u003e \u003cp\u003eGlycols (Alditols) 14\u003c\/p\u003e \u003cp\u003eGlyconic, Glycuronic, and Glycaric Acids 15\u003c\/p\u003e \u003cp\u003eDeoxy Sugars 17\u003c\/p\u003e \u003cp\u003eAmino Sugars and Glycosyl Amines 17\u003c\/p\u003e \u003cp\u003eGlycosides 18\u003c\/p\u003e \u003cp\u003eSugar Ethers and Sugar Esters 19\u003c\/p\u003e \u003cp\u003eVocabulary 20\u003c\/p\u003e \u003cp\u003eReferences 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Sugar Composition of Foods 23\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 23\u003c\/p\u003e \u003cp\u003eSugar Content of Foods 24\u003c\/p\u003e \u003cp\u003eComposition of Sweeteners 24\u003c\/p\u003e \u003cp\u003eCane and Beet Sugar 24\u003c\/p\u003e \u003cp\u003eHoney 26\u003c\/p\u003e \u003cp\u003eStarch-Derived Sweeteners 27\u003c\/p\u003e \u003cp\u003eInulin Syrup 28\u003c\/p\u003e \u003cp\u003eSugar Composition of Fruits and Fruit Juices 28\u003c\/p\u003e \u003cp\u003eVocabulary 31\u003c\/p\u003e \u003cp\u003eReferences 31\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Reactions of Sugars 35\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 35\u003c\/p\u003e \u003cp\u003eMutarotation 35\u003c\/p\u003e \u003cp\u003eOxidation of Sugars 39\u003c\/p\u003e \u003cp\u003eGlycoside Formation 40\u003c\/p\u003e \u003cp\u003eAcid Catalyzed Sugar Reactions 42\u003c\/p\u003e \u003cp\u003eAlkaline-Catalyzed Sugar Reactions 43\u003c\/p\u003e \u003cp\u003eSummary 45\u003c\/p\u003e \u003cp\u003eVocabulary 47\u003c\/p\u003e \u003cp\u003eReferences 47\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Browning Reactions 49\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 50\u003c\/p\u003e \u003cp\u003eKey Reactions in Maillard Browning 51\u003c\/p\u003e \u003cp\u003eIntroductory Comments 51\u003c\/p\u003e \u003cp\u003eSugar-Amino Condensation 51\u003c\/p\u003e \u003cp\u003eThe Amadori and Heyn’s Rearrangements 53\u003c\/p\u003e \u003cp\u003eDehydration, Enolization, and Rearrangement Reactions 54\u003c\/p\u003e \u003cp\u003eThe Strecker Degradation 55\u003c\/p\u003e \u003cp\u003eFinal Stages: Condensation and Polymerization 58\u003c\/p\u003e \u003cp\u003eAn Alternate Free-Radical Mechanism for Nonenzymatic Browning 58\u003c\/p\u003e \u003cp\u003eMeasurement of Maillard Browning 59\u003c\/p\u003e \u003cp\u003eControl of Maillard Browning 60\u003c\/p\u003e \u003cp\u003eIntroductory Comments 60\u003c\/p\u003e \u003cp\u003eWater Activity 60\u003c\/p\u003e \u003cp\u003eThe Importance of pH 61\u003c\/p\u003e \u003cp\u003eNature of Reactants 62\u003c\/p\u003e \u003cp\u003eTemperature 65\u003c\/p\u003e \u003cp\u003eOxygen 68\u003c\/p\u003e \u003cp\u003eChemical Inhibitors 68\u003c\/p\u003e \u003cp\u003eOther Browning Reactions 68\u003c\/p\u003e \u003cp\u003eCaramelization 68\u003c\/p\u003e \u003cp\u003eAscorbic Acid Browning 69\u003c\/p\u003e \u003cp\u003eEnzymatic Browning 69\u003c\/p\u003e \u003cp\u003eAssessing Contributing Factors to Nonenzymatic Browning 70\u003c\/p\u003e \u003cp\u003eVocabulary 72\u003c\/p\u003e \u003cp\u003eReferences 72\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Functional Properties of Sugars 77\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 77\u003c\/p\u003e \u003cp\u003eTaste Properties of Sugars 78\u003c\/p\u003e \u003cp\u003eThe Shallenberger–Acree Theory for Sweetness Perception 80\u003c\/p\u003e \u003cp\u003eSugar Solubility 83\u003c\/p\u003e \u003cp\u003eCrystallinity of Sugars 85\u003c\/p\u003e \u003cp\u003eHygroscopicity 86\u003c\/p\u003e \u003cp\u003eHumectancy 87\u003c\/p\u003e \u003cp\u003eViscosity 87\u003c\/p\u003e \u003cp\u003eFreezing Point Depression and Boiling Point Elevation 87\u003c\/p\u003e \u003cp\u003eOsmotic Effects 88\u003c\/p\u003e \u003cp\u003eVocabulary 88\u003c\/p\u003e \u003cp\u003eReferences 88\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Analytical Methods 91\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 91\u003c\/p\u003e \u003cp\u003ePhysical Methods 92\u003c\/p\u003e \u003cp\u003eRefractometry 92\u003c\/p\u003e \u003cp\u003eDensity 94\u003c\/p\u003e \u003cp\u003ePolarimetry 95\u003c\/p\u003e \u003cp\u003eColorimetric Methods 95\u003c\/p\u003e \u003cp\u003eTotal Sugars by Phenol-Sulfuric Acid 95\u003c\/p\u003e \u003cp\u003eReducing Sugar Methods 96\u003c\/p\u003e \u003cp\u003eChromatographic Methods 96\u003c\/p\u003e \u003cp\u003ePaper and Thin-Layer Chromatography 96\u003c\/p\u003e \u003cp\u003eGas–Liquid Chromatography 97\u003c\/p\u003e \u003cp\u003eHPLC 100\u003c\/p\u003e \u003cp\u003eEnzymic Methods 102\u003c\/p\u003e \u003cp\u003eCarbon Stable-Isotopic Ratio Analysis (SIRA) 103\u003c\/p\u003e \u003cp\u003eReferences 104\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Starch in Foods 107\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 108\u003c\/p\u003e \u003cp\u003eSources of Starch 108\u003c\/p\u003e \u003cp\u003eMolecular Structure of Starch 109\u003c\/p\u003e \u003cp\u003eStarch Granules 112\u003c\/p\u003e \u003cp\u003eGelatinization and Pasting: The Cooking of Starch 113\u003c\/p\u003e \u003cp\u003eRetrogradation and Gelation: The Cooling of Cooked Starch 115\u003c\/p\u003e \u003cp\u003eMonitoring Starch Transitions 118\u003c\/p\u003e \u003cp\u003eMicroscopy 118\u003c\/p\u003e \u003cp\u003eViscometric Methods 118\u003c\/p\u003e \u003cp\u003eDifferential Scanning Calorimetry 119\u003c\/p\u003e \u003cp\u003eStarch Hydrolytic Enzymes 120\u003c\/p\u003e \u003cp\u003e-Amylase 121\u003c\/p\u003e \u003cp\u003e-Amylase 122\u003c\/p\u003e \u003cp\u003eModified Starches 122\u003c\/p\u003e \u003cp\u003ePhysical Modifications 123\u003c\/p\u003e \u003cp\u003eChemical Modifications 125\u003c\/p\u003e \u003cp\u003eResistant Starch 127\u003c\/p\u003e \u003cp\u003eConcluding Remarks 129\u003c\/p\u003e \u003cp\u003eVocabulary 129\u003c\/p\u003e \u003cp\u003eReferences 131\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Plant CellWall Polysaccharides 135\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction: Why Plant Cell Walls are Important 135\u003c\/p\u003e \u003cp\u003eCellulose 137\u003c\/p\u003e \u003cp\u003eHemicelluloses 139\u003c\/p\u003e \u003cp\u003eXyloglucans 139\u003c\/p\u003e \u003cp\u003eHeteroxylans 140\u003c\/p\u003e \u003cp\u003e(1→3),(1→4)--D-Glucans 140\u003c\/p\u003e \u003cp\u003eMannans 141\u003c\/p\u003e \u003cp\u003ePectic Polysaccharides 141\u003c\/p\u003e \u003cp\u003eInteractions Between Polysaccharides and Cellulose 143\u003c\/p\u003e \u003cp\u003eThe Plant Cell Wall Structure 144\u003c\/p\u003e \u003cp\u003eVocabulary 145\u003c\/p\u003e \u003cp\u003eReferences 145\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Nutritional Roles of Carbohydrates 147\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 147\u003c\/p\u003e \u003cp\u003eThe Digestive Process: From the Bucchal Cavity through the Small Intestine 148\u003c\/p\u003e \u003cp\u003eAbsorption of Sugars 149\u003c\/p\u003e \u003cp\u003eSugar Metabolism 152\u003c\/p\u003e \u003cp\u003eThe Large Intestine and the Digestive Process 153\u003c\/p\u003e \u003cp\u003eThe Colon 153\u003c\/p\u003e \u003cp\u003eIntestinal Microflora 153\u003c\/p\u003e \u003cp\u003eFate of Nonabsorbed Monosaccharides, Sugar Derivatives, and Oligosaccharides 155\u003c\/p\u003e \u003cp\u003eDietary Fiber 158\u003c\/p\u003e \u003cp\u003eCarbohydrate Nutrition and Human Health 159\u003c\/p\u003e \u003cp\u003eVocabulary 162\u003c\/p\u003e \u003cp\u003eReferences 163\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendices 165\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnit 1. Laboratory\/Homework Exercise—Building Molecular Models of Sugar Molecules 167\u003c\/p\u003e \u003cp\u003eUnit 2. Homework Exercise—Recognizing Hemiacetal, Hemiketal, Acetal, and Ketal Functional Groups 171\u003c\/p\u003e \u003cp\u003eUnit 3. Laboratory\/Homework Exercise—Specification of Conformation (C-1 or 1-C), Chiral Family (D or L), and Anomeric Form (or ) of Sugar Pyranoid Ring Structures 175\u003c\/p\u003e \u003cp\u003eUnit 4. Demonstration of the Existence of Plane-Polarized Light and the Ability of Sugar Solutions to Rotate Plane-Polarized Light 181\u003c\/p\u003e \u003cp\u003eUnit 5. Laboratory Exercise—Sugar Polarimetry 183\u003c\/p\u003e \u003cp\u003eUnit 6. Laboratory Exercise or Lecture Demonstration—The Fehling’s Test for Reducing Sugars 187\u003c\/p\u003e \u003cp\u003eUnit 7. Laboratory Exercise—Student-Designed Maillard Browning Experiments 189\u003c\/p\u003e \u003cp\u003eUnit 8. Laboratory Exercise or Lecture Demonstration—Microscopic Examination of Starch 193\u003c\/p\u003e \u003cp\u003eUnit 9. Names and Structures of Oligosaccharides 197\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex\u003c\/i\u003e 211\u003c\/p\u003e \u003ci\u003eRONALD E. WROLSTAD, Ph.D.\u003c\/i\u003e is Distinguished Professor of Food Science \u0026amp; Technology, Emeritus in the Department of Food Science \u0026amp; Technology, Oregon State University, Corvallis, OR. 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 \u003ci\u003eFood Chemistry, Journal of Food Processing and Preservation, \u003c\/i\u003eand\u003ci\u003e Journal of Food Science Education,\u003c\/i\u003e and has served as chair of the Food Chemistry Division and Fruit \u0026amp; Vegetable Division of the Institute of Food Technologists.  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 \u003ci\u003eFood Carbohydrate Chemistry\u003c\/i\u003e, 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.\u003cbr\u003e \u003cp\u003e Students and professionals alike will benefit from this latest addition to the \u003ci\u003eIFT Press\u003c\/i\u003e book series. In \u003ci\u003eFood Carbohydrate Chemistry\u003c\/i\u003e, 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 \u003ci\u003eFood Carbohydrate Chemistry\u003c\/i\u003e as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon \u003ci\u003eFood Carbohydrate Chemistry\u003c\/i\u003e for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989226406117,"sku":"NP9780813826653","price":116.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813826653.jpg?v=1761783282","url":"https:\/\/k12savings.com\/es\/products\/food-carbohydrate-chemistry-isbn-9780813826653","provider":"K12savings","version":"1.0","type":"link"}