Carbohydrate Chemistry for Food Scientists - Softcover

BeMiller, James N.

Softcover

ISBN 10: 012812069X ISBN 13: 9780128120699

Publisher: Woodhead Publishing and AACC International Press, 2018

Synopsis

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

About this title

Review:

A comprehensive overview of monosaccharide, oligosaccharide and polysaccharide carbohydrates and their use in food science

About the Author:

James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.

About this edition

• Publisher: Woodhead Publishing and AACC International Press
• Publication date: 2018
• ISBN 10: 012812069X
• ISBN 13: 9780128120699
• Binding: Paperback
• Edition number: 3
• Number of pages: 440