Instructor’s Manual for Essentials of Food Science (Food Science Text Series) - Softcover

Softcover

ISBN 10: 0306477106 ISBN 13: 9780306477102

Publisher: Springer

Synopsis

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 .

About this title

About the Author

Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety.

Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.

Edition details

• Publisher: Springer
• Language: English
• ISBN 10: 0306477106
• ISBN 13: 9780306477102
• Binding: Paperback
• Edition number: 2
• Number of pages: 86