{"product_id":"carbohydrate-chemistry-for-food-scientists-paperback-9780128120699","title":"Carbohydrate Chemistry for Food Scientists (Paperback \/ softback) 9780128120699","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eCarbohydrate Chemistry for Food Scientists\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eA comprehensive overview of monosaccharide, oligosaccharide and polysaccharide carbohydrates and their use in food science\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eJames N. BeMiller (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128120699\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 3 October 2018\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e440 pages\u003cbr\u003e22.9 x 15.1 x 2.8 cm, 0.68 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003ci\u003eCarbohydrate Chemistry for Food Scientists, Third Edition\u003c\/i\u003e, 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. \u003ci\u003eCarbohydrate Chemistry for Food Scientists\u003c\/i\u003e 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e1. Monosaccharides2. Carbohydrate Reactions3. Oligosaccharides4. Polysaccharides: Occurrence, Structures, and Chemistry5. Polysaccharides: Properties6. Starches: Molecular and Granular Structures and Properties7. Starches: Conversions, Modifications, and Uses8. Cellulose and Cellulose-Based Hydrocolloids9. Guar, Locust Bean, Tara, and Cassia Gums10. Inulin and Konjac Glucomannan11. Xanthan12. Gellans, Curdlan, Dextrans, Levans, and Pullulan13. Carrageenans14. Algins\/Alginates15. Pectins16. Gum Arabic and Other Exudate Gums17. Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics18. Nonenzymic Browning and Formation of Acrylamide and Caramel19. Carbohydrate and Noncarbohydrate Sweeteners20. Summary of Carbohydrate Functionalities\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46649009602840,"sku":"9780128120699","price":111.59,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128120699_51e6ebf1-3e6c-42c5-aaa8-0e8e9d1d8b31.jpg?v=1694353282","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/carbohydrate-chemistry-for-food-scientists-paperback-9780128120699","provider":"Freshly Printed Books","version":"1.0","type":"link"}