Download or read book The Organic Chemistry of Sugars written by Daniel E. Levy and published by CRC Press. This book was released on 2005-09-21 with total page 904 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intrigued as much by its complex nature as by its outsider status in traditional organic chemistry, the editors of The Organic Chemistry of Sugars compile a groundbreaking resource in carbohydrate chemistry that illustrates the ease at which sugars can be manipulated in a variety of organic reactions. Each chapter contains numerous examples demonst

Download or read book Food Carbohydrate Chemistry written by Ronald E. Wrolstad and published by John Wiley & Sons. This book was released on 2012-02-07 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.

Download or read book Food Carbohydrates written by Steve W. Cui and published by CRC Press. This book was released on 2005-05-23 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr

Download or read book The Chemistry and Technology of Furfural and its Many By Products written by K.J. Zeitsch and published by Elsevier. This book was released on 2000-02-09 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a "world first", since the furfural industry has been traditionally secretive to the point of appearing shrouded in clouds of mystery. Even renowned encyclopedic works have published but scant and often erroneous information on the subject. Striking a healthy balance between theory and practice, the book leads the reader from reaction mechanisms and kinetics to the technology of making furfural by various old and new processes, using conventional raw materials or sulfite waste liquor. Detailed discussions of means of increasing the yield are of great chemical and technological interest as well as of immense economic importance. From furfural proper, the treatise shifts to the fascinating field of wanted and unwanted by-products ranging from largely unutilized carboxylic acids to troublesome impurities such as 5-methyl furfural and 2-furyl methyl ketone, and then to extremely valuable serendipitous flavor compounds such as diacetyl and 2,3-pentanedione. A wide variety of derivatives are discussed; considerable space is devoted to polytetrahydrofuran, an important building block of stretchable synthetic fibers, while furan resins from both furfural and furfuryl alcohol are given the attention commensurate with their industrial importance. Notable supplementary chapters cover the in-line measurement of furfural, the treatment of furfural waste water, and various aspects of corrosion. A chapter on the applications of furfural elaborates not only traditional uses in extracting petroleum and vegetable oils but also the sensational discovery that furfural is a highly effective "indirect nematocide". Without becoming toxic, it changes the microflora of the soil by stimulating bacteria antagonistic to nematodes, thereby reducing the nematode population to zero, at an unprecedented low price. It is believed that this application will be the principal outlet for furfural in the future. A comprehensive list of physical properties, some never published before, make the book an indispensable companion for producers, users and researchers alike.

Download or read book Carbohydrates The Essential Molecules of Life written by Robert V. Stick and published by Elsevier. This book was released on 2010-08-06 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the "nuts and bolts" background for a successful study of carbohydrates - the essential molecules that not only give you energy, but are an integral part of many biological processes.A question often asked is 'Why do carbohydrate chemistry?' The answer is simple: It is fundamental to a study of biology. Carbohydrates are the building blocks of life and enable biological processes to take place.Therefore the book will provide a taste for the subject of glycobiology.Covering the basics of carbohydrates and then the chemistry and reactions of carbohydrates this book will enable a chemist to gain essential knowledge that will enable them to move smoothly into the worlds of biochemistry, molecular biology and cell biology. - Includes perspective from new co-author Spencer Williams, who enhances coverage of the connection between carbohydrates and life - Describes the basic chemistry and biology of carbohydrates - Reviews the concepts, synthesis, reactions, and biology of carbohydrates

Download or read book Essentials of Inorganic Chemistry written by Katja A. Strohfeldt and published by John Wiley & Sons. This book was released on 2015-02-16 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive introduction to inorganic chemistry and, specifically, the science of metal-based drugs, Essentials of Inorganic Chemistry describes the basics of inorganic chemistry, including organometallic chemistry and radiochemistry, from a pharmaceutical perspective. Written for students of pharmacy and pharmacology, pharmaceutical sciences, medicinal chemistry and other health-care related subjects, this accessible text introduces chemical principles with relevant pharmaceutical examples rather than as stand-alone concepts, allowing students to see the relevance of this subject for their future professions. It includes exercises and case studies.

Download or read book Food written by Tom P. Coultate and published by CRC Press. This book was released on 1984 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a detailed account of the chemistry of food substances, covering areas including carbohydrates, fats, and minerals as well as components occurring in smaller quantities such as colors and flavors, preservatives, trace metals, and natural and synthetic toxins. Details the chemical structures of some 350 food substances, and examines the nature of food components and how they behave in storage, processing, and cooking. For students of food science. This third edition is updated, especially in reference to nutritional issues. Annotation copyrighted by Book News, Inc., Portland, OR

Download or read book Cane Sugar Handbook written by James C. P. Chen and published by John Wiley & Sons. This book was released on 1993-12-16 with total page 1120 pages. Available in PDF, EPUB and Kindle. Book excerpt: In print for over a century, it is the definitive guide to cane sugar processing, treatment and analysis. This edition expands coverage of new developments during the past decade--specialty sugars, plant maintenance, automation, computer control systems and the latest in instrumental analysis for the sugar industry.

Download or read book Carbohydrate Chemistry Fundamentals And Applications written by Raimo Alen and published by World Scientific Publishing Company. This book was released on 2018-03-13 with total page 553 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a comprehensive approach to the versatile and fascinating field of carbohydrate chemistry. It covers, besides the colorful historical perspective within the utilization of carbohydrates and their derivatives, all modern aspects on their properties, nomenclature, uses, and natural occurrence as such or as residues in a variety of biologically active molecules. Special emphasis is paid to various conversion techniques for producing value-added chemicals, biofuels, and other products from carbohydrate-rich renewable resources.This book can be primarily used as an advanced textbook for a wide range of readers in many disciplines; not only students and teachers but also everyone who works in the laboratory as a researcher or in production and planning or who generally needs relevant knowledge of carbohydrates.

Download or read book A Textbook of Organic Chemistry Volume 1 written by Mandeep Dalal and published by Dalal Institute. This book was released on 2019-01-01 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: An advanced-level textbook of organic chemistry for the graduate (B.Sc) and postgraduate (M.Sc) students of Indian and foreign universities. This book is a part of the four-volume series, entitled “A Textbook of Organic Chemistry – Volume I, II, III, IV”. CONTENTS: CHAPTER 1. Nature of Bonding in Organic molecules: Delocalized Chemical Bonding; Conjugation; Cross Conjugation; Resonance; Hyperconjugation; Tautomerism; Aromaticity in Benzenoid and Nonbenzenoid Compounds; Alternant and Non-Alternant Hydrocarbons; Huckel’s Rule: Energy Level of p-Molecular Orbitals; Annulenes; Antiaromaticity; Homo-Aromaticity; PMO Approach; Bonds Weaker than Covalent; Addition Compounds: Crown Ether Complexes and Cryptands, Inclusion Compounds, Cyclodextrins; Catenanes and Rotaxanes CHAPTER 2. Stereochemistry: Chirality; Elements of symmetry; Molecules with more than one chiral centre: diastereomerism; Determination of relative and absolute configuration (octant rule excluded) with special reference to lactic acid, alanine & mandelic acid; Methods of resolution; Optical purity; Prochirality; Enantiotopic and diastereotopic atoms, groups and faces; Asymmetric synthesis: cram’s rule and its modifications, prelog’s rule; Conformational analysis of cycloalkanes (upto six membered rings); Decalins; Conformations of sugars; Optical activity in absence of chiral carbon (biphenyls, allenes and spiranes); Chirality due to helical shape; Geometrical isomerism in alkenes and oximes; Methods of determining the configuration CHAPTER 3. Reaction Mechanism: Structure and Reactivity: Types of mechanisms; Types of reactions; Thermodynamic and kinetic requirements; Kinetic and thermodynamic control; Hammond’s postulate; Curtin-Hammett principle; Potential energy diagrams: Transition states and intermediates; Methods of determining mechanisms; Isotope effects; Hard and soft acids and bases; Generation, structure, stability and reactivity of carbocations, carbanions, free radicals, carbenes and nitrenes; Effect of structure on reactivity; The Hammett equation and linear free energy relationship; Substituent and reaction constants; Taft equation CHAPTER 4. Carbohydrates: Types of naturally occurring sugars; Deoxy sugars; Amino sugars; Branch chain sugars; General methods of determination of structure and ring size of sugars with particular reference to maltose, lactose, sucrose, starch and cellulose. CHAPTER 5. Natural and Synthetic Dyes: Various classes of synthetic dyes including heterocyclic dyes; Interaction between dyes and fibers; Structure elucidation of indigo and Alizarin CHAPTER 6. Aliphatic Nucleophilic Substtitution: The SN2, SN1, mixed SN1 and SN2, SNi , SN1’, SN2’, SNi’ and SET mechanisms; The neighbouring group mechanisms; neighbouring group participation by p and s bonds; anchimeric assistance; Classical and nonclassical carbocations; Phenonium ions; Common carbocation rearrangements; Applications of NMR spectroscopy in the detection of carbocations; Reactivity- effects of substrate structure, attacking nucleophile, leaving group and reaction medium; Ambident nucleophiles and regioselectivity; Phase transfer catalysis. CHAPTER 7. Aliphatic Electrophilic Substitution: Bimolecular mechanisms – SE2 and SEi; The SE1 mechanism; Electrophilic substitution accompained by double bond shifts; Effect of substrates, leaving group and the solvent polarity on the reactivity CHAPTER 8. Aromatic Electrophilic Substitution: The arenium ion: mechanism, orientation and reactivity, energy profile diagrams; The ortho/para ratio, ipso attack, orientation in other ring systems; Quantitative treatment of reactivity in substrates and electrophiles; Diazonium coupling; Vilsmeir reaction; Gattermann-Koch reaction CHAPTER 9. Aromatic Nucleophilic Substitution: The ArSN1, ArSN2, Benzyne and SRN1 mechanisms; Reactivity – effect of substrate structure, leaving group and attacking nucleophile; The von Richter, Sommelet-Hauser, and Smiles rearrangements CHAPTER 10. Elimination Reactions: The E2, E1 and E1cB mechanisms; Orientation of the double bond; Reactivity –effects of substrate structures, attacking base, the leaving group and the medium; Mechanism and orientation in pyrolytic elimination CHAPTER 11. Addition to Carbon-Carbon Multiple Bonds: Mechanistic and stereochemical aspects of addition reactions involving electrophiles, nucleophiles and free radicals; Regio–and chemoselectivity: orientation and reactivity; Addition to cyclopropane ring; Hydrogenation of double and triple bonds; Hydrogenation of aromatic rings; Hydroboration; Michael reaction; Sharpless asymmetric epoxidation. CHAPTER 12. Addition to Carbon-Hetero Multiple Bonds: Mechanism of metal hydride reduction of saturated and unsaturated carbonyl compounds, acids, esters and nitriles; Addition of Grignard reagents, organozinc and organolithium; Reagents to carbonyl and unsaturated carbonyl compounds; Wittig reaction; Mechanism of condensation reactions involving enolates – Aldol, Knoevenagel, Claisen, Mannich, Benzoin, Perkin and Stobbe reactions; Hydrolysis of esters and amides; Ammonolysis of esters.

Download or read book The Sweetener Book written by D. Eric Walters and published by . This book was released on 2013-03 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: You want to make the right choice for you and your family... But which sweetener is really the best? In reality, there is not a one-size-fits-all answer to this question. The right answer depends on a number of factors, because each sweetener has its pros and cons. Which sweeteners have a low glycemic index? Which ones can upset your digestive system? Which one can aggravate high blood pressure? Which ones work best for baking? This book gives you the science-based information you need to make the sweetener choice that's best for you and your family. This book tells you the advantages and disadvantages of sucrose, brown sugar, turbinado, molasses, fructose, glucose, lactose, isomaltulose, corn syrup, high fructose corn syrup (HFCS), honey, agave nectar, sorbitol, isomalt, lactitol, maltitol, mannitol, xylitol, inulin, fructooligosaccharides, tagatos, erythritol, glycerol, acesulfame, aspartame, neohesperidin dihydrochalcone, neotame, saccharin, sucralose, cyclamate, alitame, stevia (stevioside and rebaudioside), luo han guo (mogrosides), glycyrrhizin, thaumatin, brazzein, monellin, mabinlin, curculin, and miraculin. It tells you about the taste quality, calories, glycemic index, stability, and safety of each of these sweeteners.

Download or read book Cellulose Science and Technology written by Jean-Luc Wertz and published by EPFL Press. This book was released on 2010-06-21 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: An ideal reference for scientists in natural and synthetic polymer research, this book applies basic biology as well as polymer and sugar chemistry to the study of cellulose, and it provides key requirements for understanding this complex science.

Download or read book Fennema s Food Chemistry written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-05-25 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

Download or read book The Science of Sugar Confectionery written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-11-09 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.

Download or read book Polysaccharides written by Gerald O. Aspinall and published by Elsevier. This book was released on 2016-07-29 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polysaccharides provides information pertinent to the fundamental aspects of the chemistry of polysaccharides. This book discusses the methods used for the isolation, purification, and structural determination of the various types of polysaccharide. Organized into 14 chapters, this book begins with an overview of the almost universal occurrence of natural macromolecules in living organisms where they form a variety of functions. This text then examines the isolation of polysaccharides, which involves solubilization in aqueous solvents or in dipolar aprotic solvents. Other chapters consider the industrial applications of polysaccharides and of their derivatives. This book discusses as well the procedure for the isolation of wood polysaccharides, which involves the preparation of a holocellulose by the selective solubilization of the lignin. The final chapter deals with the classes of complex natural polymers in which the nature of the linkage of sugar units to other structural units have been established. This book is a valuable resource for biologists.

Download or read book Advances in Carbohydrate Chemistry and Biochemistry written by and published by Academic Press. This book was released on 1971-05-14 with total page 559 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Carbohydrate Chemistry and Biochemistry

Download or read book Chemistry written by Edward Witten and published by . This book was released on 1996-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: