Instructor’s Manual for Essentials of Food Science

Front Cover
Springer Science & Business Media, May 1, 2003 - Technology & Engineering - 81 pages
1 Review
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 .
 

What people are saying - Write a review

User Review - Flag as inappropriate

most valuable newly findings was there. Best book in the market some time.

Selected pages

Contents

Evaluation of Food Quality
1
Water
5
Carbohydrates in Food An Introduction
8
Starches in Food
12
Pectins and Other Carbohydrates
16
Bread Cereal Rice and Pasta
19
Vegetables and Fruits
23
Proteins in Food An Introduction
29
Fat and Oil Products
47
Food Emulsions and Foams
53
Sugar Sweeteners and Confections
57
Baked Products Batters and Doughs
61
Food Safety
65
Food Preservation and Processing
69
Additives
72
Packaging of Food Products
75

Meat Poultry Fish and Dry Beans
33
Eggs and Egg Products
38
Milk and Milk Products
42
Government Regulation of the Food Supply
79
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information