文档介绍：Food Carbohydrate Chemistry
Food Carbohydrate Chemistry
Carbohydrates are ponents of foods. They account for more than 90
percent of the dry matter of fruits and vegetables and provide 70 to 80 percent Food Carbohydrate
of human caloric intake worldwide so, from a quantitative perspective alone,
they warrant the attention of food chemists. From the standpoint of food quality,
carbohydrates are multifunctional. Sugars are the major source of sweetness,
but in addition, carbohydrates provide flavor, color, and texture – desirable, Chemistry
undesirable, and neutral – as well as having functional roles as thickeners,
gelling agents, bodying agents, and stabilizers in foods. When es to
nutrition, carbohydrates are often blamed for such health issues as obesity,
diabetes, and dental caries. It should be realized that carbohydrates are, or
should be, the principal source of energy in our diet and that good nutrition Ronald E. Wrolstad
is based on the consumption of the appropriate carbohydrates, in the right
amounts, and in balance with other nutrients.
Food Carbohydrate Chemistry relates basic carbohydrate chemistry to the
quality attributes and functional properties of foods. Structure and nomenclature Press
of sugars and sugar derivatives are covered but limited to pounds
that exist naturally in foods or are used as food additives and food ingredients.
Review and presentation of fundamental carbohydrate chemistry is minimal,
with the assumption that readers have already taken anic chemistry
and general biochemistry. Chemical reactions focus on those that have an
impact on food quality and occur under processing and storage conditions.
How chemical and physical properties of sugars and harides affect the
functional properties of foods is emphasized. Taste properties and non-enzymic
browning reactions are covered, and the nutritional roles of carbohydrates are Wrolstad
addressed from a food chemist’s