Index page for: Food Carbohydrates: Chemistry, Physical Properties, and Applications

Table of Contents 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. CuiTotal Sugar AnalysisMonosaccharide AnalysisOligosaccharide AnalysisDietary Fiber AnalysisSTRUCTURAL ANALYSIS OF POLYSACCHARIDES, S. CuiStrategy for Polysaccharide Structural AnalysisDetermination of Linkage Pattern: Methylation Analysis, Reductive Cleavage, and Peroxidation Specific Degradation of PolysaccharidesMass Spectroscopy and Sequence of Oligosaccharides2D NMR SpectroscopyUNDERSTANDING THE PHYSICAL PROPERTIES OF FOOD POLYSACCHARIDES, Q. Wang and S. CuiMolecular Weight and MW Distribution: Definition and Determination TechniquesSolutions Properties and DispersionsPolysaccharide Gels Rheological methods Thermal AnalysisRoles of Polysaccharide in EmulsionsUNDERSTANDING THE CONFORMATION OF POLYSACCHARIDES, Q. Wang and S. CuiBasics of Polysaccharide ConformationMethods for Conformation Analysis POLYSACCHARIDE GUMS: STURCTURE, FUNCTIONAL PROPERTIES, AND APPLICATIONS, M. Izydorczyk, S. Cui, and Q. WangPlant PolysaccharidesSeaweed PolysaccharidesMicrobial PolysaccharidesAnimal Polysaccharides UNDERSTANDING STARCHES AND THEIR ROLE IN FOODS, Q. Liu Starch Isolation and ChemistryGranular StructureStarch FunctionalityRole of Starches in Foods Resistant StarchSTARCH MODIFICATION AND APPLICATIONS, S. Xie, Q. Liu, and S. CuiChemical ModificationPhysical ModificationStarch Hydrolyzates and Their ApplicationsBiotechnological Modification of Starches