Carbohydrate Chemistry for Food Scientists, 2nd Edition

Carbohydrate Chemistry for Food Scientists, Second Edition is a complete update of the critically acclaimed first edition of Whistler and BeMiller s 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 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. Carbohydrate Chemistry for Food Scientists, Second Edition serves as a textbook on the chemistry of food carbohydrates for advanced undergraduate and graduate students and a concise, user-friendly, applied reference book for food science professionals.



Need-to-know information added to the new edition:


Nutritional/physiological aspects of carbohydrates integrated with discussions of properties and functionalities
A discussion of prebiotics
Acrylamide formation
Descriptions on some food gums including tara gum, insulin, konjac, glucomannan, gellans, curdlan, dextrans, and additional low-molecular-weight carbohydrates
An explanation of why it is so difficult to replace sucrose in a formulation
Provides the key information about food carbohydrate chemistry
Lists of additional resources that can be consulted for additional information on the subjects presented
Summary tables to help select carbohydrate ingredients to provide the desired functionality


Coverage includes:

Structures of native carbohydrates
Chemical reactions used to modify structures of native carbohydrates to make more useful food ingredients