Carbohydrate Chemistry for Food Scientists - 2nd edition

James N. BeMiller 
AACC  2007  

Hardcover  275 pp pages  ISBN 1891127535      £148.00
This 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.

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 extended from the first edition includes:

  • Structures of native carbohydrates
  • Chemical reactions used to modify structures of native carbohydrates to make more useful food ingredients
  • Reactions that each carbohydrate may undergo during food processing, storage, or preparation
  • The physiochemical properties of specific carbohydrates that make them useful food ingredients
  • The molecular bases of these properties and the functionalities they impart
  • How to select an appropriate carbohydrate ingredient for a given application
  • Descriptions of improved laboratory techniques allow researchers to achieve a higher degree of accuracy


Chapter 1: Monosaccharides
Structures and Nomenclature , Isomerization, Ring Forms, Glycosides , Other Types of Monosaccharides, Functions of Monosaccharides in Foods,

Chapter 2: Carbohydrate Reactions
Oxidation of the Aldehydo Group and the Anomeric Hydroxyl Group of Aldopyranoses and Aldofuranoses, Reduction of Carbonyl Groups, Oxidation of Nonanomeric Hydroxyl Groups, Esters, Ethers, Cyclic, Acetals, Browning , Acrylamide,

Chapter 3: Oligosaccharides
Maltose, Lactose, Sucrose, Oligosaccharides Related to Sucrose, Fructoligosaccharides, Trehalose, Oligosaccharides from Starch and Other Sources,

Chapter 4: Polysaccharides: Occurrence, Structures, and Chemistry
Chemical Structures, Molecular Weights, Structural Modifications,

Chapter 5: Polysaccharides: Properties
Water Sorption, Glass Transitions , Solubility, Properties of Polysaccharide Solutions, Molecular Associations, Rheology of Polysaccharide Solutions, Gels, Food Gums as Stabilizers, Choosing a Food Gum or Starch as a Thickening, Gelling, or Stabilizing Agent,

Chapter 6: Starches, Modified Food Starches, and Other Products from Starches
Starch Granules, Amylopectin, Amylose, Granule Structure, Granule Types, Other Components of Granules, Gelatinization, Pasting, and Pastes, Retrogradation and Staling, Complexes, Products of Hydrolysis (Products of Conversion), Modified Food Starches, Cold-Water-Soluble (Pregelatinized) and Cold-Water-Swelling Starch Products, Multiple Modifications, Blends of Starches and Gums, Encapsulation, Manufacture of Starches, Starch Digestion and Resistant Starch,

Chapter 7: Cellulose and Cellulosics
Cellulose, Powdered Celluloses, Microcrystalline Cellulose Products, Modified Cellulose Products,

Chapter 8: Guar, Locust Bean, and Tara Gums, Sources, Natures, and Structures of Guar and Locust Bean Gums, Properties of Guar and Locust Bean Gums, Uses of Guar and Locust Bean Gums, Tara Gum

Chapter 9: Inulin and Konjac Glucomannan
Inulin, Konjac Glucomannan

Chapter 10: Xanthan
Structure, Properties, Uses

Chapter 11: Gellans, Curdlan, Dextrans, and Levans
Gellan, Curdlan, Dextrans and Levans

Chapter 12: Carrageenans
Sources and Manufacture of Carrageenans, Structures, Properties, Uses, Agar: Structure and Uses

Chapter 13: Algins/Alginates
Sources and Manufacture, Structures, Properties, Uses

Chapter 14: Pectins
Structures, Properties and Uses

Chapter 15: Gum Arabic and Other Exudate Gums
Gum Arabic, Gum Karaya, Gum Ghatti, Gum Tragacanth

Chapter 16: Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics
Carbohydrate Nutrition, Dietary Fiber: Definition, Dietary Fiber: Physiological Effects, Effects of Dietary Fiber on the Gastrointestinal Tract and General Health, Dietary Fiber: Sources, Dietary Fiber as an Ingredient, Bulking Agents, Fat Mimetics,

Chapter 17: Carbohydrate and Noncarbohydrate Sweeteners
Nutritive Sweeteners, Nonnutritive and High-Intensity Sweeteners

Chapter 18: Summary of Carbohydrate Functionalities


To find similar publications, click on a keyword below:
American Association of Cereal Chemists : biochemistry : carbohydrates : chemistry : colloids : food & beverage products : food ingredients : food science : nutritive sweeteners : starch : sucrose & sugar crops : sweeteners : sweeteners, low calorie

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