Carbohydrate Chemistry for Food Scientists

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. It is 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
• Contains extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans and pectins, amongst others

Graduate level and upper division undergraduate students. Product developers in the food industry. Applications specialists in food ingredient companies. Food engineers that lack understanding of the chemistry of carbohydrates

Section I: Overview of Carbohydrate Structures and Chemistry
1. Monosaccharides
2. Carbohydrate Reactions
3. Oligosaccharides
4. Polysaccharides: Occurrence, Structures, and Chemistry

Section II: Overview of Carbohydrate Behavior and Functionality
5. Starches, Modified Food Starches, and Other Products from Starches
6. Polysaccharides: Properties
7. Carbohydrate Nutrition
8. Dietary Fiber
9. Carbohydrate and Noncarbohydrate Sweeteners
10. Summary of Carbohydrate Functionalities
11. Uses of Carbohydrates in Food

Section III: Structures and Properties of Individual Polysaccharides
12. Cellulose and Cellulosics
13. Guar, Locust Bean, and Tara Gums
14. Inulin and Konjac Glucomannan
15. Xanthan
16. Gellans, Curdlan, Dextrans, and Levans
17. Carrageenans
18. Algins/Alginates
19. Pectins
20. Gum Arabic and Other Exudate Gums

Appendix: Legal requirements and limits for producing modified food starches