by Roy L. Whistler
and James N. BeMiller

This concise volume is an introduction to the basics of carbohydrate chemistry in food science from two leading authorities in the field. Designed as an easy-to-read guide for advanced students or for professionals who would like to familiarize themselves with this specialized area, it imparts an understanding of the chemistry and physical characteristics of monosaccharides, disaccharides, and polysaccharides.

Coverage includes:

• The chemistry and functionality of carbohydrates in natural foods, food product formulations, and food processing, storage, and preparation.
• Basic chemical and physiochemical properties of natural and modified carbohydrates of all sizes.
• Explanations of how industry professionals apply this knowledge to the preparation and use of carbohydrate ingredients.
• Explanations of what factors food scientists consider when they decide which carbohydrates to use in a particular product and how specific carbohydrates should be used.
• A presentation of the physiological and nutrition aspects of carbohydrates.
• Ample use of structures and diagrams that clearly illustrate complex topics.Information that is extensively cross-referenced to show the interrelationship of important concepts.
• Tables showing the variety of ways in which specific carbohydrates are used.

Contents

1. Monosaccharides
2. Carbohydrate Reactions
3. Oligosaccharides
4. Polysaccharides
5. Behaviors of Polysaccharide Solutions, Dispersions and Gels
6. Starch
7. Cellulosics
8. Hemicelluloses
9. Guar and Locust Bean Gums
10. Xanthan
11. Carrageenans
12. Alginates
13. Pectins
14. Exudate Gums
15. Bulking Agents, Fat Mimetics, and Carbohydrate Nutrition
16. Sweeteners

Index

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