Food Carbohydrate Chemistry -- Contents -- Contributors -- Acknowledgments -- Introduction -- 1 Classifying, Identifying, Naming, and Drawing Sugars and Sugar Derivatives -- Structure and Nomenclature of Monosaccharides -- Aldoses and Ketoses -- Configurations of Aldose Sugars -- D- vs. L-Sugars -- Different Ways of Depicting Sugar Structures -- Fischer, Haworth, Mills, and Conformational Structures -- Classifying Sugars by Compound Class-Hemiacetals, Hemiketals, Acetals, and Ketals -- Structure and Nomenclature of Disacchaarides -- Structure and Optical Activity -- A Systematic Procedure for Determining Conformation (C-1 or 1-C), Chiral Family (D or L), and Anomeric Form (α or β) of Sugar Pyranoid Ring Structures -- Structure and Nomenclature of Sugar Derivatives with Relevance to Food Chemistry -- Glycols (Alditols) -- Glyconic, Glycuronic, and Glycaric Acids -- Deoxy Sugars -- Amino Sugars and Glycosyl Amines -- Glycosides -- Sugar Ethers and Sugar Esters -- Vocabulary -- References -- 2 Sugar Composition of Foods -- Introduction -- Sugar Content of Foods -- Composition of Sweeteners -- Cane and Beet Sugar -- Honey -- Starch-Derived Sweeteners -- Inulin Syrup -- Sugar Composition of Fruits and Fruit Juices -- Vocabulary -- References -- 3 Reactions of Sugars -- Introduction -- Mutarotation -- Oxidation of Sugars -- Glycoside Formation -- Acid Catalyzed Sugar Reactions -- Alkaline-Catalyzed Sugar Reactions -- Summary -- Vocabulary -- References -- 4 Browning Reactions -- Introduction -- Key Reactions in Maillard Browning -- Introductory Comments -- Sugar-Amino Condensation -- The Amadori and Heyn's Rearrangements -- Dehydration, Enolization, and Rearrangement Reactions -- The Strecker Degradation -- Final Stages: Condensation and Polymerization -- An Alternate Free-Radical Mechanism for Nonenzymatic Browning -- Measurement of Maillard Browning.

Control of Maillard Browning -- Introductory Comments -- Water Activity -- The Importance of pH -- Nature of Reactants -- Temperature -- Oxygen -- Chemical Inhibitors -- Other Browning Reactions -- Caramelization -- Ascorbic Acid Browning -- Enzymatic Browning -- Assessing Contributing Factors to Nonenzymatic Browning -- Vocabulary -- References -- 5 Functional Properties of Sugars -- Introduction -- Taste Properties of Sugars -- The Shallenberger-Acree Theory for Sweetness Perception -- Sugar Solubility -- Crystallinity of Sugars -- Hygroscopicity -- Humectancy -- Viscosity -- Freezing Point Depression and Boiling Point Elevation -- Osmotic Effects -- Vocabulary -- References -- 6 Analytical Methods -- Introduction -- Physical Methods -- Refractometry -- Density -- Polarimetry -- Colorimetric Methods -- Total Sugars by Phenol-Sulfuric Acid -- Reducing Sugar Methods -- Chromatographic Methods -- Paper and Thin-Layer Chromatography -- Gas-Liquid Chromatography -- HPLC -- Enzymic Methods -- Carbon Stable-Isotopic Ratio Analysis (SIRA) -- References -- 7 Starch in Foods -- Introduction -- Sources of Starch -- Molecular Structure of Starch -- Starch Granules -- Gelatinization and Pasting: The Cooking of Starch -- Retrogradation and Gelation: The Cooling of Cooked Starch -- Monitoring Starch Transitions -- Microscopy -- Viscometric Methods -- Differential Scanning Calorimetry -- Starch Hydrolytic Enzymes -- α-Amylase -- β-Amylase -- Modified Starches -- Physical Modifications -- Chemical Modifications -- Resistant Starch -- Concluding Remarks -- Vocabulary -- References -- 8 Plant Cell Wall Polysaccharides -- Introduction: Why Plant Cell Walls are Important -- Cellulose -- Hemicelluloses -- Xyloglucans -- Heteroxylans -- (1→3),(1→4)-β-D-Glucans -- Mannans -- Pectic Polysaccharides -- Interactions Between Polysaccharides and Cellulose.

The Plant Cell Wall Structure -- Vocabulary -- References -- 9 Nutritional Roles of Carbohydrates -- Introduction -- The Digestive Process: From the Bucchal Cavity through the Small Intestine -- Absorption of Sugars -- Sugar Metabolism -- The Large Intestine and the Digestive Process -- The Colon -- Intestinal Microflora -- Fate of Nonabsorbed Monosaccharides, Sugar Derivatives, and Oligosaccharides -- Dietary Fiber -- Carbohydrate Nutrition and Human Health -- Vocabulary -- References -- Appendices -- Unit 1. Laboratory/Homework Exercise-Building Molecular Models of Sugar Molecules -- Unit 2. Homework Exercise-Recognizing Hemiacetal, Hemiketal, Acetal, and Ketal Functional Groups -- Unit 3. Laboratory/Homework Exercise-Specification of Conformation (C-1 or 1-C), Chiral Family (D or L), and Anomeric Form (α or β) of Sugar Pyranoid Ring Structures -- Unit 4. Demonstration of the Existence of Plane-Polarized Light and the Ability of Sugar Solutions to Rotate Plane-Polarized Light -- Unit 5. Laboratory Exercise-Sugar Polarimetry -- Unit 6. Laboratory Exercise or Lecture Demonstration-The Fehling's Test for Reducing Sugars -- Unit 7. Laboratory Exercise-Student-Designed Maillard Browning Experiments -- Unit 8. Laboratory Exercise or Lecture Demonstration-Microscopic Examination of Starch -- Unit 9. Names and Structures of Oligosaccharides -- Index -- Food Science and Technology.