LEADER 02645cas0-2200553---450- 001 990001072670203316 005 20120209152938.0 011 $a0006-1972 035 $a000107267 035 $aUSA01000107267 035 $a(ALEPH)000107267USA01 035 $a000107267 100 $a20020424a----9999km-y0itay0103----ba 101 0 $ager 102 $aDE 110 $aafaz---|||| 200 1 $aBibliotheksdienst 210 $aBerlin$cBibliotheksverband 215 $av.$d21 cm 300 $aComincia nel 1967 300 $aDescrizione basata su: Jahrg.34, h.6 (Jun.2000) 304 $aTit. della cop. 326 $aMensile 421 1$1001$12001$aBibliotheksdienst. 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Wrolstad 205 $a1st ed. 210 $aHoboken, N.J. $cWiley-Blackwell$d2012 215 $a1 online resource (242 p.) 225 1 $aIFT Press series ;$v48 300 $aDescription based upon print version of record. 311 $a0-8138-2665-9 320 $aIncludes bibliographical references and index. 327 $aMachine 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. 330 $a"Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features"--$cProvided by publisher. 410 0$aIFT Press series ;$v48. 606 $aCarbohydrates 615 0$aCarbohydrates. 676 $a547/.78 686 $aTEC012000$2bisacsh 700 $aWrolstad$b Ronald E.$f1939-$0914274 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910141230803321 996 $aFood carbohydrate chemistry$92048405 997 $aUNINA