Carbonyl group Caramelization Cross-planar bond Dextrans Dextrins Disaccharides Furanose Glycosidic bond Hydroxyl group Invert Sugar Ketose Sugar Maillard reaction Monosaccharide Oligosaccharide Polysaccharide Pyranose Reducing sugar Reference carbon atom Reference hydroxyl group Sugar alcohol Supersaturated solution Trisaccharide LECTURE OUTLINE l. INTRODUCTION 2. MONOSACCHARIDES \* monosaccharides • Examples of monosaccharides: glucose \* aldose sugar \* reference carbon atom \* reference hydroxyl group \* pyranose \* anomers \* alpha anomer 10 CARBOHYDRATES IN THE FOOD GUIDE PYRAMID \* beta anomer \* anomeric hydroxyl group \* anomeric carbon atom • Fructose \* ketose sugars \* furanose \* carbonyl group 3. DISACCHARIDES \* disaccharides • Glycosidic bonds \* glycosidic bond • Examples of disaccharides: maltose and cellobiose \* Cross-planar bonds • Sucrose \* invert sugar 4. SOME PROPERTIES OF SUGARS • Sweetness • Formation of solutions and syrups \* supersaturated solution • Body and mouthfeel • Fermentation • Preservatives • Reducing sugars \* reducing sugars \* Maillard reaction • Caramelization \* caramelize • Sugar alcohols \* sugar alcohols S. OLIGOSACCHARIDES \* oligosaccharides \* trisaccharides 6. POLYSACCHARIDES \* polysaccharides CARBOHYDRATES IN FOOD - AN INTRODUCTION 11 • Dextrins and Dextrans \* dextrins \* dextrans • Starch • Pectins and other polysaccharides 7. CONCLUSION \* this tenn is defined in the textbook chapter glossary CHAPTER 4 Starches in Food LEARNING OBJECTIVES The reader will be able to: 1. Identify sources of starch, including cereal grains, roots and tubers. 2. Describe the structure and composition of starch, including amylose and amylopectin .

lgrsnf/A:\Springer\bok%3A978-1-4757-5175-8.pdf

nexusstc/Instructor’s Manual for Essentials of Food Science/67582dcc26c923517e8bd4432340606c.pdf

scihub/10.1007/978-1-4757-5175-8.pdf

zlib/Chemistry/Vickie A. Vaclavik Phd, RD, Elizabeth W. Christian Phd (auth.)/Instructor’s Manual for Essentials of Food Science_2250555.pdf

Da Capo Press, Incorporated

Kluwer Academic/Plenum

Hachette Books

Hachette GO

Food science text series, 2nd, New York, ©2003

Food science text series, Boston, MA, 2003

United States, United States of America

2nd ed., May 2003

sm23175218

{"container_title":"Food Science Text Series","edition":"2","isbns":["0306477106","1475751753","9780306477102","9781475751758"],"issns":["1572-0330"],"last_page":81,"publisher":"Springer US","series":"Food Science Text Series"}

Front Matter....Pages i-v
Evaluation of Food Quality....Pages 1-4
Water....Pages 5-7
Carbohydrates in Food — An Introduction....Pages 8-11
Starches in Food....Pages 12-15
Pectins and Other Carbohydrates....Pages 16-18
Bread, Cereal, Rice, and Pasta....Pages 19-22
Vegetables and Fruits....Pages 23-28
Proteins in Food — An Introduction....Pages 29-32
Meat, Poultry, Fish, and Dry Beans....Pages 33-37
Eggs and Egg Products....Pages 38-41
Milk and Milk Products....Pages 42-46
Fat and Oil Products....Pages 47-52
Food Emulsions and Foams....Pages 53-56
Sugar, Sweeteners, and Confections....Pages 57-60
Baked Products — Batters and Doughs....Pages 61-64
Food Safety....Pages 65-68
Food Preservation and Processing....Pages 69-71
Additives....Pages 72-74
Packaging of Food Products....Pages 75-78
Government Regulation of the Food Supply....Pages 79-81

2013-12-12