Food Carbohydrate Chemistry,

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.

Auteur
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.

Résumé
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.

Contenu
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 ClassHemiacetals, 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 ShallenbergerAcree Theory for Sweetness Perception 80

Sugar Solubility 83

Crystallinity of Sugars 85

Hygroscopicity 86

Humectancy 87

Viscosity 87

Freezing Point Depression and Boiling Point Elevati…