Features of Chemical and Functional Properties of Food Saccharides:

• Presents food carbohydrates in a wide context with a well-developed focus on principles, practices, and progress in food saccharides
• Combines the most up-to-date research with a detailed explanation of carbohydrate chemistry
• Includes 359 structures and reactions of carbohydrates, 48 tables outlining the most essential and modern data, 64 figures illustrating polysaccharide-based relationships, and more than 900 references leading to the most current and fundamental sources
• Explores related issues including nonnutritional applications of saccharides and the emergence of natural and synthetic nonsaccharide sweeteners

Contents

1. Saccharides and Polysaccharides: An Introduction
2. Structure and Reactivity of Saccharides
3. Saccharides: Modifications and Applications
4. Production of Saccharides
5. Saccharide Sweeteners and the Theory of Sweetness
6. Honey
7. Starch: Structure and Properties
8. Starch World Markets and Isolation of Starch
9. Chemical Modifications of Polysaccharides
10. Enzymatic Conversions of Carbohydrates
11. Role of Saccharides in Texturization and Functional Properties of Foodstuffs
12. Pectic Polysaccharides
13. Fructans: Occurrence and Application in Food
14. Structure-Property Relationships in Chitosan
15. Plant and Algal Gums and Mucilages
16. Carbohydrates of Animal Tissues
17. Cyclodextrins
18. Chemistry of the Maillard Reaction in Foods
19. Nonnutritional Applications of Saccharides and Polysaccharides
20. Carbohydrates: Nutritional Value and Health Problems
21. Glucose—Our Lasting Source of Energy
22. Analysis of Molecular Characteristics of Starch Polysaccharides
23. Spectroscopy of Polysaccharides
24. Natural and Synthetic Nonsaccharide Sweeteners

Index

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