Food Carbohydrates —— Chemistry, Physical Properties, and Applications

----- 食品碳水化合物

ISBN: 9780849315749 出版年：2005 页码：431 CRC Press

UNDERSTANDING THE CHEMISTRY OF FOOD CARBOHYDRATES, M. Izydorczyk Monosaccharides Oligosaccharides Reaction of Monosaccharides and Derived Carbohydrate Structures Polysaccharides UNDERSTANDING CARBOHYDRATE ANALYSIS, Y. Brummer and S. Cui Total Sugar Analysis Monosaccharide Analysis Oligosaccharide Analysis Dietary Fiber Analysis STRUCTURAL ANALYSIS OF POLYSACCHARIDES, S. Cui Strategy for Polysaccharide Structural Analysis Determination of Linkage Pattern: Methylation Analysis, Reductive Cleavage, and Peroxidation Specific Degradation of Polysaccharides Mass Spectroscopy and Sequence of Oligosaccharides 2D NMR Spectroscopy UNDERSTANDING THE PHYSICAL PROPERTIES OF FOOD POLYSACCHARIDES, Q. Wang and S. Cui Molecular Weight and MW Distribution: Definition and Determination Techniques Solutions Properties and Dispersions Polysaccharide Gels Rheological methods Thermal Analysis Roles of Polysaccharide in Emulsions UNDERSTANDING THE CONFORMATION OF POLYSACCHARIDES, Q. Wang and S. Cui Basics of Polysaccharide Conformation Methods for Conformation Analysis POLYSACCHARIDE GUMS: STURCTURE, FUNCTIONAL PROPERTIES, AND APPLICATIONS, M. Izydorczyk, S. Cui, and Q. Wang Plant Polysaccharides Seaweed Polysaccharides Microbial Polysaccharides Animal Polysaccharides UNDERSTANDING STARCHES AND THEIR ROLE IN FOODS, Q. Liu Starch Isolation and Chemistry Granular Structure Starch Functionality Role of Starches in Foods Resistant Starch STARCH MODIFICATION AND APPLICATIONS, S. Xie, Q. Liu, and S. Cui Chemical Modification Physical Modification Starch Hydrolyzates and Their Applications Biotechnological Modification of Starches