Download Handbook of food science, technology, and engineering by Y. H. Hui, Frank Sherkat PDF
By Y. H. Hui, Frank Sherkat
Advances in foodstuff technology, expertise, and engineering are happening at this sort of quick cost that getting present, special details is tough at most sensible. whereas virtually every body engaged in those disciplines has amassed an enormous number of facts over the years, an geared up, complete source containing this knowledge will be priceless to have. The guide of nutrition technology, expertise, and Engineering, four quantity Set is that source, providing the newest info on hand in a radical, undemanding layout.
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Sample text
Ether and ester carbohydrate derivatives will be discussed later. Polyhydroxycyclohexanes, also known as cyclitols or inositols, are discussed here due to their similarities to pyranoses. 4). Methyl ether derivatives of inositols are also common. III. REACTIONS OF CARBOHYDRATES A. HYDROLYSIS Glycosides, including disaccharides and polymeric chains (oligosaccharides and polysaccharides), undergo hydrolysis in aqueous acids to yield free sugars. The process somewhat randomly cleaves glycosidic bonds to reduce large carbohydrate chains into smaller fragments, which can in turn be further depolymerized to monosaccharide units.
Though the two gums have similar structures, substitution with D-galactosyl units is more frequent in guar gum (about 1 of 2 backbone units substituted) and more evenly distributed over the length of the polysaccharide chains as compared to locust bean gum Rcell-O-CH2CO2− Na+ + NaCl + H2O Rcell-O-CH3 + NaCl + H2O O (c) bulky (but nonpolar) substituent groups distributed along the length of cellulose chains. The marginal solubility of MC becomes further reduced at increased temperatures (due to loss of water molecules of solvation, which facilitates intermolecular association of polymer chains, through hydrophobic interactions).
F. CARRAGEENANS Carrageenans represent a family of linear polysaccharides isolated from red seaweed species, and are generally categorized into three primary classes (κ-, ι-, and λ-types) according to chemical structure and physical properties [3]. 24a–c) [3,28]. Both κ- and ι-types also possess significant proportions of 3,6-anhydro ring structures. Due to the charged backbone arising from the presence of sulfate substituents, all classes of carrageenan (only sodium salt forms for κ- and ι-types) are highly soluble in water and adopt rigid, extended coil solution structures [3].