Carbohydrate Chemistry for Food Scientists, Third 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.

Author James N. BeMiller has both updated and expanded the highly successful second edition of this book, which was described by Food Science and Technology as “the leader in the field.” Key topics in this edition are as follows:

• The structures and chemistries of all food carbohydrates: monosaccharides, oligosaccharides and polysaccharides

• The behavior and functionality of carbohydrates within foods

• Extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans, and pectins, among others

Carbohydrate Chemistry for Food Scientists, Third Edition, is an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students. It is also a concise, user-friendly, applied reference book for a range of food science professionals, including product developers in the food industry, applications specialists in food ingredient companies, and food engineers that lack understanding of the chemistry of carbohydrates.

Carbohydrate Chemistry for Food Scientists, Third Edition, has been produced through AACC International’s partnership with Elsevier, one of the world’s leading scientific publishers.

Carbohydrate Chemistry for Food Scientists, Third Edition

Section I: Overview of Carbohydrate Structures and Chemistry

1. Monosaccharides
2. Carbohydrate Reactions
3. Oligosaccharides
4. Polysaccharides: Occurrence, Structures, and Chemistry

Section II: Overview of Carbohydrate Behavior and Functionality

5. Starches, Modified Food Starches, and Other Products from Starches
6. Polysaccharides: Properties
7. Carbohydrate Nutrition
8. Dietary Fiber
9. Carbohydrate and Noncarbohydrate Sweeteners
10. Summary of Carbohydrate Functionalities
11. Uses of Carbohydrates in Food

Section III: Structures and Properties of Individual Polysaccharides

12. Cellulose and Cellulosics
13. Guar, Locust Bean, and Tara Gums
14. Inulin and Konjac Glucomannan
15. Xanthan
16. Gellans, Curdlan, Dextrans, and Levans
17. Carrageenans
18. Algins/Alginates
19. Pectins
20. Gum Arabic and Other Exudate Gums

Appendix: Legal Requirements and Limits for Producing Modified Food Starches