Food Carbohydrate Chemistry

Informationen zum Autor RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists. Klappentext 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.Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides. Zusammenfassung * 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. Inhaltsverzeichnis Contributors xv Acknowledgments xvii Introduction xix 1 Classifying, Identifying, Naming, and Drawing Sugars and Sugar Derivatives 1 Structure and Nomenclature of Monosaccharides 2 Aldoses and Ketoses 2 Configurations of Aldose Sugars 3 D- vs. L-Sugars 3 Different Ways of Depicting Sugar Structures 5 Fischer, Haworth, Mills, and Conformational Structures 5 Classifying Sugars by Compound Class-Hemiacetals, Hemiketals, Acetals, and Ketals 7 Structure and Nomenclature of Disacchaarides 8 Structure and Optical Activity 10 A Systematic Procedure for Determining Conformation (C-1 or...

List of contents

Contributors xv
 
Acknowledgments xvii
 
Introduction xix
 
1 Classifying, Identifying, Naming, and Drawing Sugars and Sugar Derivatives 1
 
Structure and Nomenclature of Monosaccharides 2
 
Aldoses and Ketoses 2
 
Configurations of Aldose Sugars 3
 
D- vs. L-Sugars 3
 
Different Ways of Depicting Sugar Structures 5
 
Fischer, Haworth, Mills, and Conformational Structures 5
 
Classifying Sugars by Compound Class--Hemiacetals, Hemiketals, Acetals, and Ketals 7
 
Structure and Nomenclature of Disacchaarides 8
 
Structure and Optical Activity 10
 
A Systematic Procedure for Determining Conformation (C-1 or 1-C), Chiral Family (D or L), and Anomeric Form (or ) of Sugar Pyranoid Ring Structures 13
 
Structure and Nomenclature of Sugar Derivatives with Relevance to Food Chemistry 14
 
Glycols (Alditols) 14
 
Glyconic, Glycuronic, and Glycaric Acids 15
 
Deoxy Sugars 17
 
Amino Sugars and Glycosyl Amines 17
 
Glycosides 18
 
Sugar Ethers and Sugar Esters 19
 
Vocabulary 20
 
References 21
 
2 Sugar Composition of Foods 23
 
Introduction 23
 
Sugar Content of Foods 24
 
Composition of Sweeteners 24
 
Cane and Beet Sugar 24
 
Honey 26
 
Starch-Derived Sweeteners 27
 
Inulin Syrup 28
 
Sugar Composition of Fruits and Fruit Juices 28
 
Vocabulary 31
 
References 31
 
3 Reactions of Sugars 35
 
Introduction 35
 
Mutarotation 35
 
Oxidation of Sugars 39
 
Glycoside Formation 40
 
Acid Catalyzed Sugar Reactions 42
 
Alkaline-Catalyzed Sugar Reactions 43
 
Summary 45
 
Vocabulary 47
 
References 47
 
4 Browning Reactions 49
 
Introduction 50
 
Key Reactions in Maillard Browning 51
 
Introductory Comments 51
 
Sugar-Amino Condensation 51
 
The Amadori and Heyn's Rearrangements 53
 
Dehydration, Enolization, and Rearrangement Reactions 54
 
The Strecker Degradation 55
 
Final Stages: Condensation and Polymerization 58
 
An Alternate Free-Radical Mechanism for Nonenzymatic Browning 58
 
Measurement of Maillard Browning 59
 
Control of Maillard Browning 60
 
Introductory Comments 60
 
Water Activity 60
 
The Importance of pH 61
 
Nature of Reactants 62
 
Temperature 65
 
Oxygen 68
 
Chemical Inhibitors 68
 
Other Browning Reactions 68
 
Caramelization 68
 
Ascorbic Acid Browning 69
 
Enzymatic Browning 69
 
Assessing Contributing Factors to Nonenzymatic Browning 70
 
Vocabulary 72
 
References 72
 
5 Functional Properties of Sugars 77
 
Introduction 77
 
Taste Properties of Sugars 78
 
The Shallenberger-Acree Theory for Sweetness Perception 80
 
Sugar Solubility 83
 
Crystallinity of Sugars 85
 
Hygroscopicity 86
 
Humectancy 87
 
Viscosity 87
 
Freezing Point Depression and Boiling Point Elevation 87
 
Osmotic Effects 88
 
Vocabulary 88
 
References 88
 
6 Analytical Methods 91
 
Introduction 91
 
Physical Methods 92
 
Refractometry 92
 
Density 94
 
Polarimetry 95
 
Colorimetric Methods 95
 
Total Sugars by Phenol-Sulfuric Acid 95
 
Reducing Sugar Methods 96
 
Chromatographic Methods 96
 
Paper and Thin-Layer Chromatography 96
 

Product details

• Authors: Not Available (NA), RE Wrolstad, Ronald Wrolstad, Ronald E Wrolstad, Ronald E. Wrolstad, Wrolstad Ronald E.
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 30.06.2010
• EAN: 9780813826653
• ISBN: 978-0-8138-2665-3
• Series: Institute of Food Technologists Series; Institute of Food Technologist; Institute of Food Technologist; Institute of Food Technologists Series
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food; Lebensmittelchemie, Food chemistry, Food Science & Technology, Lebensmittelforschung u. -technologie, Bakery & Cereals, Backwaren, Getreideerzeugnisse