Sugar chemistry
1975
Shallenberger, Robert Sands | Birch, G. G (Gordon Gerard)
Abstract: The fundamental chemistry of sugars is examined in detail, primarily for those interested in the uses of sugars in foods. The geometric conformation of the sugar molecule and the chemical reaction determined by that configuration form the basis of the discussions of carbohydrate applications in biochemistry, medicine, and technology. Sugar's intrinsic ability to assume many forms is described, as well as the physical and chemical properties of sugar as they are found in nature. Chemical reactions of sugars are discussed, with an emphasis on mutarotation, enolization, and isomerization. Nutritionally, sugar are sources of energy and flavor. The nonenzymic browning reactions contribute to color, flavor, and texture. In summation, the production of food products through the hydrolysis of oligosaccharides and sugar fermentation is mentioned. (cj)
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