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Carbohydrate Chemistry for Food Scientists

by James N. Bemiller

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A practical guide to the chemistry behind food carbohydrates

$256.12 USD
$256.12 USD $256.12 USD

Paperback New English

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AlbakiReads Editorial

A practical guide to the chemistry behind food carbohydrates

This third edition organizes food-carbohydrate chemistry around both fundamentals and product application. It introduces mono-, oligo-, and polysaccharides alongside their organic and physical chemistry, then connects those properties to ingredient function and selection in food products. Expanded coverage of Maillard browning, dietary fiber, fat mimetics, and polyols broadens the book’s relevance to formulation questions. With attention to physical properties, delivered functionalities, and real applications, it serves as a reference for understanding how different carbohydrates behave and why particular ingredients are chosen.

Good fit for readers who enjoy

  • Advanced undergraduate and graduate food science students
  • Food science professionals working with ingredient functionality and formulation
  • Readers seeking applied coverage of carbohydrate chemistry in foods

Themes

Food carbohydrate chemistryIngredient functionalityFood formulationMaillard browningDietary fiber and polyols

Based on publisher information and book metadata.

Book overview

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed 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 will 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 serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals.
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