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LEADER 00000cam  2200745Mi 4500 
001    774290333 
003    OCoLC 
005    20180309083104.5 
006    m     o  d         
007    cr cn||||||||| 
008    110826s2012    njuad   ob    001 0 eng d 
019    768082711|a778620927|a788317995|a816882718|a852509025
       |a961583166|a962695210|a988434220|a992112690|a992824070 
020    9781119949145|q(electronic bk.) 
020    1119949149|q(electronic bk.) 
020    9781118688496|q(electronic bk.) 
020    111868849X|q(electronic bk.) 
020    |z9780813826653|q(hardback) 
020    |z0813826659|q(hardback) 
024 8  9786613404732 
035    (OCoLC)774290333|z(OCoLC)768082711|z(OCoLC)778620927
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       |z(OCoLC)992112690|z(OCoLC)992824070 
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       |dOCLCQ 
049    OXBE 
050  4 QD321|b.W88 2012eb 
072  7 SCI|x013040|2bisacsh 
082 04 547/.78|223 
100 1  Wrolstad, Ronald E.,|d1939-|0http://id.loc.gov/authorities
       /names/n86827812 
245 10 Food carbohydrate chemistry /|cRonald E. Wrolstad. 
250    First edition. 
264  1 Hoboken, N.J. :|bWiley-Blackwell,|c2012. 
300    1 online resource (xx, 217 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc|0http://rdaregistry.info/termList/
       RDAColourContent/1003 
347    text file|2rdaft|0http://rdaregistry.info/termList/
       fileType/1002 
490 1  IFT Press series ;|v48 
504    Includes bibliographical references and index. 
505 0  |6880-02|a1. Classifying, identifying, naming, and drawing
       sugars and sugar derivatives -- 2. Sugar composition of 
       foods -- 3. Reactions of sugars -- 4. Browning reactions -
       - 5. Functional properties of sugars -- 6. Analytical 
       methods -- 7. Starch in foods -- 8. Plant cell wall 
       polysaccharides -- 9. Nutritional roles of carbohydrates -
       - Appendices. 
505 80 |6880-01|tComposition of Sweeteners --|tCane and Beet 
       Sugar --|tHoney --|tStarch-Derived Sweeteners --|tInulin 
       Syrup --|tSugar Composition of Fruits and Fruit Juices --
       |g3.|tReactions of Sugars --|tMutarotation --|tOxidation 
       of Sugars --|tGlycoside Formation --|tAcid Catalyzed Sugar
       Reactions --|tAlkaline-Catalyzed Sugar Reactions --
       |tSummary --|g4.|tBrowning Reactions --|tKey Reactions in 
       Maillard Browning --|tIntroductory Comments --|tSugar-
       Amino Condensation --|tThe Amadori and Heyn's 
       Rearrangements --|tDehydration, Enolization, and 
       Rearrangement Reactions --|tThe Strecker Degradation --
       |tFinal Stages: Condensation and Polymerization --|tAn 
       Alternate Free-Radical Mechanism for Nonenzymatic Browning
       --|tMeasurement of Maillard Browning --|tControl of 
       Maillard Browning --|tIntroductory Comments --|tWater 
       Activity --|tThe Importance of pH --|tNature of Reactants 
       --|tTemperature --|tOxygen --|tChemical Inhibitors --
       |tOther Browning Reactions. 
505 80 |tCaramelization --|tAscorbic Acid Browning --|tEnzymatic 
       Browning --|tAssessing Contributing Factors to 
       Nonenzymatic Browning --|g5.|tFunctional Properties of 
       Sugars --|tTaste Properties of Sugars --|tThe 
       Shallenberger-Acree Theory for Sweetness Perception --
       |tSugar Solubility --|tCrystallinity of Sugars --
       |tHygroscopicity --|tHumectancy --|tViscosity --|tFreezing
       Point Depression and Boiling Point Elevation --|tOsmotic 
       Effects --|g6.|tAnalytical Methods --|tPhysical Methods --
       |tRefractometry --|tDensity --|tPolarimetry --
       |tColorimetric Methods --|tTotal Sugars by Phenol-Sulfuric
       Acid --|tReducing Sugar Methods --|tChromatographic 
       Methods --|tPaper and Thin-Layer Chromatography --|tGas-
       Liquid Chromatography --|tHPLC --|tEnzymic Methods --
       |tCarbon Stable-Isotopic Ratio Analysis (SIRA) --|g7.
       |tStarch in Foods --|tSources of Starch --|tMolecular 
       Structure of Starch --|tStarch Granules --|tGelatinization
       and Pasting: The Cooking of Starch. 
520    "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"--
       |cProvided by publisher. 
650  0 Carbohydrates.|0http://id.loc.gov/authorities/subjects/
       sh85020080 
655  4 Electronic books. 
776 08 |iPrint version:|aWrolstad, Ronald E., 1939-|tFood 
       carbohydrate chemistry.|b1st ed.|dHoboken, N.J. : Wiley-
       Blackwell, 2012|z9780813826653|w(DLC)  2011036449
       |w(OCoLC)751780797 
830  0 IFT Press series ;|0http://id.loc.gov/authorities/names/
       n2004011766|v48. 
880 00 |6505-01/(S|g1.|tClassifying, Identifying, Naming, and 
       Drawing Sugars and Sugar Derivatives --|tStructure and 
       Nomenclature of Monosaccharides --|tAldoses and Ketoses --
       |tConfigurations of Aldose Sugars --|tD- vs. L-Sugars --
       |tDifferent Ways of Depicting Sugar Structures --|tFischer,
       Haworth, Mills, and Conformational Structures --
       |tClassifying Sugars by Compound Class--Hemiacetals, 
       Hemiketals, Acetals, and Ketals --|tStructure and 
       Nomenclature of Disacchaarides --|tStructure and Optical 
       Activity --|tA Systematic Procedure for Determining 
       Conformation (C-1 or 1-C), Chiral Family (D or L), and 
       Anomeric Form (α or β) of Sugar Pyranoid Ring Structures -
       -|tStructure and Nomenclature of Sugar Derivatives with 
       Relevance to Food Chemistry --|tGlycols (Alditols) --
       |tGlyconic, Glycuronic, and Glycaric Acids --|tDeoxy 
       Sugars --|tAmino Sugars and Glycosyl Amines --|tGlycosides
       --|tSugar Ethers and Sugar Esters --|g2.|tSugar 
       Composition of Foods --|tSugar Content of Foods. 
880 80 |6505-00/(S|tRetrogradation and Gelation: The Cooling of 
       Cooked Starch --|tMonitoring Starch Transitions --
       |tMicroscopy --|tViscometric Methods --|tDifferential 
       Scanning Calorimetry --|tStarch Hydrolytic Enzymes --|tα-
       Amylase --|tβ-Amylase --|tModified Starches --|tPhysical 
       Modifications --|tChemical Modifications --|tResistant 
       Starch --|tConcluding Remarks --|g8.|tPlant Cell Wall 
       Polysaccharides --|tIntroduction: Why Plant Cell Walls are
       Important --|tCellulose --|tHemicelluloses --|tXyloglucans
       --|tHeteroxylans --|t(1-->3), (1-->4)-β-D-Glucans --
       |tMannans --|tPectic Polysaccharides --|tInteractions 
       Between Polysaccharides and Cellulose --|tThe Plant Cell 
       Wall Structure --|g9.|tNutritional Roles of Carbohydrates 
       --|tThe Digestive Process: From the Bucchal Cavity through
       the Small Intestine --|tAbsorption of Sugars --|tSugar 
       Metabolism --|tThe Large Intestine and the Digestive 
       Process --|tThe Colon --|tIntestinal Microflora. 
880 80 |6505-02/(S|tFate of Nonabsorbed Monosaccharides, Sugar 
       Derivatives, and Oligosaccharides --|tDietary Fiber --
       |tCarbohydrate Nutrition and Human Health --|gAppendices -
       -|gUnit 1.|tLaboratory/Homework Exercise--Building 
       Molecular Models of Sugar Molecules --|gUnit 2.|tHomework 
       Exercise--Recognizing Hemiacetal, Hemiketal, Acetal, and 
       Ketal Functional Groups --|gUnit 3.|tLaboratory/Homework 
       Exercise--Specification of Conformation (C-1 or 1-C), 
       Chiral Family (D or L), and Anomeric Form (α or β) of 
       Sugar Pyranoid Ring Structures --|gUnit 4.|tDemonstration 
       of the Existence of Plane-Polarized Light and the Ability 
       of Sugar Solutions to Rotate Plane-Polarized Light --
       |gUnit 5.|tLaboratory Exercise--Sugar Polarimetry --|gUnit
       6.|tLaboratory Exercise or Lecture Demonstration--The 
       Fehling's Test for Reducing Sugars --|gUnit 7.|tLaboratory
       Exercise--Student-Designed Maillard Browning Experiments -
       -|gUnit 8.|tLaboratory Exercise or Lecture Demonstration--
       Microscopic Examination of Starch --|gUnit 9.|tNames and 
       Structures of Oligosaccharides. 
990    ProQuest Ebook Central|bEbook Central Academic Complete
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990    ProQuest Ebook Central|bEbook Central Academic Complete
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990    ProQuest Ebook Central|bEbook Central Academic Complete
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990    ProQuest Ebook Central|bEbook Central Academic Complete
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990    ProQuest Ebook Central|bEbook Central Academic Complete
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       |5MTU 
990    ProQuest Ebook Central|bEbook Central Academic Complete
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990    ProQuest ebrary|bebrary Academic Complete|c2017-08-11
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990    ProQuest Ebook Central|bEbook Central Academic Complete
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990    ProQuest Ebook Central|bEbook Central Academic Complete
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990    ProQuest Ebook Central|bEbook Central Academic Complete
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