Food carbohydrate chemistry. (2012)

• Record Type: Book
• Further Information: Note: Ronald E. Wrolstad.
• Other Names: Wrolstad, Ronald E, 1939-
• Contents: Machine generated contents note: 1. Structure and nomenclature of sugars and sugar derivatives. 2. Sugar Composition. 3. Reactions of sugars. 4. Functional properties of sugars. 5. Sugar analytical methods. 6. Non-enzymic browning reactions. 7. Starch. 8. Cell-wall polysaccharides. 9. Nutritional roles of carbohydrates Appendix -- lab exercises and demonstrations.ʺ Recognition of hemiacetals, hemiketals, acetals and ketals.ʺ Making molecular models of sugars with molecular model kits.ʺ Calculation and specification of multiple chirality of sugar pyranoid ring structures.ʺ Plane-polarized light & optical activity.ʺ Sugar polarimetry & sucrose inversion.ʺ The Fehlings test for reducing and non-reducing sugars.ʺ Student-designed non-enzymic browning experiments.ʺ Microscopic examination of starch.ʺ The qualitative iodine test for starch.
• Publisher Details: Hoboken, N.J : Wiley-Blackwell
• Publication Date: 2012
• Extent: 1 online resource
• Subjects: 547/.78; Carbohydrates; TECHNOLOGY & ENGINEERING -- Food Science; Carbohydrates; Electronic books
• Languages: English
• ISBNs: 9781119949152; 1119949157
• Related ISBNs: 9780813826653; 0813826659
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.