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Author: James N. BeMiller
Publisher: Elsevier
ISBN: 0128134380
Category : Technology & Engineering
Languages : en
Pages : 442
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Book Description
Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. - Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides - Covers the behavior and functionality of carbohydrates within foods - Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids
Author: James N. BeMiller
Publisher: Elsevier
ISBN: 0128134380
Category : Technology & Engineering
Languages : en
Pages : 442
Get Book Here
Book Description
Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. - Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides - Covers the behavior and functionality of carbohydrates within foods - Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids
Author: Richard D. Cummings
Publisher: Academic Press
ISBN: 0080920055
Category : Science
Languages : en
Pages : 507
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Book Description
The Handbook of Glycomics provides the first comprehensive overview of the emerging field of glycomics, defined as the study of all complex carbohydrates in an organism or cell ("the glycome"). Beginning with analytic approaches and bioinformatics, this work provides a detailed discussion of relevant databases, data integration, and analysis. It then moves on to a discussion of specific model organism and pathogen glycomes followed by therapeutic approaches to human disorders of glycosylization. Structure and function of glycomes are included along with state-of-the-art technologies and systems approaches to the analysis of glycans. - Synthesizes contributions from experts in biology, chemistry, bioinformatics, biotechnology, and medicine - Highlights chapters devoted to chemical synthesis, cancer glycomics and immune cell glycomics - Includes discussions of proteomics, mass spectrometry, NMR, array technology, and transcriptomics analytic approaches
Author: Steve W. Cui
Publisher: CRC Press
ISBN: 0203485289
Category : Technology & Engineering
Languages : en
Pages : 431
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Book Description
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Author: John F. Robyt
Publisher: Springer Science & Business Media
ISBN: 1461216222
Category : Technology & Engineering
Languages : en
Pages : 411
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Book Description
This is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practising scientists, this textbook and handy reference will be of interest to a wide range of disciplines: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.
Author: Amelia Pilar Rauter
Publisher: Royal Society of Chemistry
ISBN: 1788013689
Category : Science
Languages : en
Pages : 307
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Book Description
Carbohydrate Chemistry is an invaluable volume demonstrating the interdisciplinary nature of modern carbohydrate research and containing analysed, evaluated and distilled information on the latest research in the area.
Author: Stephen Hanessian
Publisher: CRC Press
ISBN: 9780824798024
Category : Science
Languages : en
Pages : 668
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Book Description
Detailing commonly used methods and procedures, this reference discusses the reactions and derivative forms of carbohydrates. Preparative Carbohydrate Chemistry covers the formation, cleavage, and reactions of derivatives and illustrates bond-forming reactions of SN2 types, free radicals, chain extensions, and branching. The contents include: sugar derivatives; selected reactions in carbohydrate chemistry; chemical synthesis of oligosaccharides and O-and N -glycosyl compounds; enzymatic synthesis of sialic acid, KDO, and related deoxyulosonic acids, and of oligosaccharides; synthesis of -glycosyl compounds; carbocycles from carbohydrates; and total synthesis of sugars from non-sugars. This authoritative reference offers relevant chapters on reactions and derivative forms of carbohydrates, including commonly used methods as well as new experimental procedures. It also contains insightful chapter commentaries and succinct topic histories.
Author: Robert V. Stick
Publisher: Elsevier
ISBN: 0080927025
Category : Technology & Engineering
Languages : en
Pages : 497
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Book Description
This book provides the "nuts and bolts" background for a successful study of carbohydrates - the essential molecules that not only give you energy, but are an integral part of many biological processes.A question often asked is 'Why do carbohydrate chemistry?' The answer is simple: It is fundamental to a study of biology. Carbohydrates are the building blocks of life and enable biological processes to take place.Therefore the book will provide a taste for the subject of glycobiology.Covering the basics of carbohydrates and then the chemistry and reactions of carbohydrates this book will enable a chemist to gain essential knowledge that will enable them to move smoothly into the worlds of biochemistry, molecular biology and cell biology. - Includes perspective from new co-author Spencer Williams, who enhances coverage of the connection between carbohydrates and life - Describes the basic chemistry and biology of carbohydrates - Reviews the concepts, synthesis, reactions, and biology of carbohydrates
Author: Hari G. Garg
Publisher: Elsevier
ISBN: 0080558143
Category : Science
Languages : en
Pages : 431
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Book Description
The finding by Emil Fischer that glucose and fructose on treatment with phenylhydrazine gave the identical osazone led him to the elucidation of stereochemistry of carbohydrates. Since then, progress in the field of carbohydrates has been amazing with the unraveling their basic structure, biosynthesis, immunology, functions, and clinical uses, for pure carbohydrates and for protein-linked carbohydrates (glycoproteins and proteoglycans). The chapters in Carbohydrate Chemistry, Biology and Medical Applications present a logical sequence leading from the chemistry and biochemistry of carbohydrates, followed by their role in various pathological conditions, to carbohydrates as potential therapeutic and diagnostic agents. This book offers a detailed panoramic review of the chemistry and biology of carbohydrates for chemists, biologists and health professionals. Each chapter is authored by contributors expert in the particular area of research. - Explains how carbohydrates are important to life - Details the chemistry, biology and medical aspects of carbohydrates - Interdisciplinary and international team of authors
Author: Raimo Alen
Publisher: World Scientific Publishing Company
ISBN: 9813223669
Category : Science
Languages : en
Pages : 553
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Book Description
This book presents a comprehensive approach to the versatile and fascinating field of carbohydrate chemistry. It covers, besides the colorful historical perspective within the utilization of carbohydrates and their derivatives, all modern aspects on their properties, nomenclature, uses, and natural occurrence as such or as residues in a variety of biologically active molecules. Special emphasis is paid to various conversion techniques for producing value-added chemicals, biofuels, and other products from carbohydrate-rich renewable resources.This book can be primarily used as an advanced textbook for a wide range of readers in many disciplines; not only students and teachers but also everyone who works in the laboratory as a researcher or in production and planning or who generally needs relevant knowledge of carbohydrates.
Author: Thisbe K. Lindhorst
Publisher: John Wiley & Sons
ISBN: 3527315284
Category : Science
Languages : en
Pages : 333
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Book Description
Concise yet complete, this is a succinct introduction to the topic, covering both basic chemistry as well as such advanced topics as high-throughput analytics and glycomics -- in one handy volume. This improved and expanded 3rd edition features all-new material on combinatorial synthesis of carbohydrates and carbohydrate biodiversity, and each chapter now contains study questions for self-learning and classroom teaching. Didactically written by an experienced lecturer and graduate student advisor, the text is backed by practical examples and more than 150 study questions tailored to students' needs.
