Food carbohydrate chemistry

242 Pages·2012·8.608 MB·English

by  Wrolstad, Ronald E

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Food Carbohydrate Chemistry
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Food Carbohydrate
Carbohydrates are major components of foods. They account for more than 90 a
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percent of the dry matter of fruits and vegetables and provide 70 to 80 percent b
of human caloric intake worldwide so, from a quantitative perspective alone, o
they warrant the attention of food chemists. From the standpoint of food quality, h Chemistry
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carbohydrates are multifunctional. Sugars are the major source of sweetness,
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but in addition, carbohydrates provide flavor, color, and texture – desirable,
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undesirable, and neutral – as well as having functional roles as thickeners, a
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gelling agents, bodying agents, and stabilizers in foods. When it comes to e
nutrition, carbohydrates are often blamed for such health issues as obesity,
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diabetes, and dental caries. It should be realized that carbohydrates are, or Ronald E. Wrolstad
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should be, the principal source of energy in our diet and that good nutrition
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is based on the consumption of the appropriate carbohydrates, in the right m
amounts, and in balance with other nutrients.
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Food Carbohydrate Chemistry relates basic carbohydrate chemistry to the
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quality attributes and functional properties of foods. Structure and nomenclature r
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of sugars and sugar derivatives are covered but limited to those compounds
that exist naturally in foods or are used as food additives and food ingredients.
Review and presentation of fundamental carbohydrate chemistry is minimal,
with the assumption that readers have already taken general organic chemistry
and general biochemistry. Chemical reactions focus on those that have an
impact on food quality and occur under processing and storage conditions.
How chemical and physical properties of sugars and polysaccharides affect the
functional properties of foods is emphasized. Taste properties and non-enzymic
browning reactions are covered, and the nutritional roles of carbohydrates are W
addressed from a food chemist’s perspective. There is an extensive appendix r
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that includes some laboratory and classroom exercises as well as lecture l
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demonstrations. a
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The Author
Dr. Ronald E. Wrolstad is Distinguished Professor of Food Science and Technology,
Emeritus in the Department of Food Science and Technology, Oregon State University.
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. He has served as chair of
the Food Chemistry Division and Fruit and Vegetable Division of the Institute of Food
Technologists.
ISBN 978-0-8138-2665-3
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Food Carbohydrate
Chemistry
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Food Carbohydrate
Chemistry
Ronald E. Wrolstad
DistinguishedProfessorofFoodScienceEmeritus
OregonStateUniversity
A John Wiley & Sons, Ltd., Publication
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Dedication
Thisbookisdedicatedtotwospecialmentors,onebeingmyMajor
ProfessorattheUniversityofCalifornia,Davis,Dr.WalterG.Jennings.
Hisconcernforstudentsandhisenthusiasmforresearchandteaching
continuetoinspire.ThesecondisthelateRobertS.Shallenbergerwith
whomIwasfortunatetoworkwhileonsabbaticalleaveatCornell
Universityin1979–1980.Hisinfluenceonthisbookshouldbeevidenton
nearlyeverypage.Iwouldalsoliketodedicatethebooktothemany
undergraduateandgraduatestudents,whothroughtheirsuggestions,
understanding,andmisunderstandinghelpedmetorevise,discard,and
improvelecturepresentations,homeworkassignments,demonstrations,
andlaboratoryexercises.Allofthoseitemswereaplatformforthisbook.
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