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01653nam a2200241 a 4500 |
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20171111234637.0 |
| 008 |
140721s2012 njuad sb 001 0 eng d |
| 020 |
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|z 9780813826653 (hardback)
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| 040 |
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|a CaPaEBR
|z 9781119949145 (e-book)
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| 050 |
1 |
4 |
|a QD321
|b .W88 2012eb
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| 100 |
1 |
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|a Wrolstad, Ronald E.,
|d 1939-
|
| 245 |
1 |
0 |
|a Food carbohydrate chemistry
|c Ronald E. Wrolstad.
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| 250 |
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|a 1st ed.
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| 260 |
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|a Hoboken, N.J. :
|b Wiley-Blackwell,
|c 2012.
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| 300 |
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|a xx, 217 p. :
|b ill.
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| 490 |
1 |
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|a IFT Press series ;
|v 48
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
8 |
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|a Machine generated contents note: 1. Structure and nomenclature of sugars and sugar derivatives.2. Sugar Composition.3. Reactions of sugars.4. Functional properties of sugars.5. Sugar analytical methods.6. Non-enzymic browning reactions.7. Starch.8. Cell-wall polysaccharides.9. Nutritional roles of carbohydrates Appendix - exercises and demonstrations. -- Recognition of hemiacetals, hemiketals, acetals and ketals. - - Making molecular models of sugars with molecular model kits. - - Calculation and specification of multiple chirality of sugar pyranoid ring structures. -- Plane-polarized light & optical activity.-- Sugar polarimetry & sucrose inversion.- -The Fehlings test for reducing and non-reducing sugars. - - Student-designed non-enzymic browning experiments. - - Microscopic examination of starch. - - The qualitative iodine test for starch.
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| 650 |
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0 |
|a Carbohydrates.
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| 710 |
2 |
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|a ebrary, Inc.
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| 856 |
4 |
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|u http://site.ebrary.com/lib/ucy/Doc?id=10518661
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| 952 |
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|a CY-NiOUC
|b 5a045fef6c5ad14ac1ee1058
|c 998a
|d 945l
|e -
|t 1
|x m
|z Books
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