Understanding the chemistry of food carbohydrates

Food Carbohydrates: Chemistry, Physical Properties, and Applications

Volumn , Issue , 2005, Pages 1-65

  Izydorczyk, Marta ^a,b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85127998291     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (26)

1. Yalpani, M. Polysaccharides; Synthesis, Modifications and Structure/Property Relationships. Elsevier, Amsterdam. 1988.
2. Robyt, J. F. Essentials of Carbohydrate Chemistry. Springer Advanced Texts in Chemistry. Springer-Verlag, New York. 1998.
3. Southgate, D. A. T. Determination of Food Carbohydrates. Elsevier Applied Science, London, 2nd Edition. 1991.
4. Stick, R. V. Carbohydrates: The Sweet Molecules of Life. Academic Press, San Diego. 2001.
5. El Khadem, H. S. Carbohydrate Chemistry; Monosaccharides and Their Oligomers. Academic Press, San Diego. 1988.
6. Shallenberger, R. S. Advanced Sugar Chemistry. Principles of Sugar Stereochemistry. AVI Publishing Co. Westport. 1982.
7. Hassel, O. and Ottar, B. Acta Chemistry Scandinavia, 1, 929, 1947.
8. Reeves, P. Cuprammonium-glycoside complexes. Advanced Carbohydrate Chemistry. 6, 107-134. 1951.
9. Edward, J. T. Stability of glycosides to acid hydrolysis. Chemistry Industry. 1102-1104. 1955.
10. Lemieux, R. U. Rearrangements and isomerizations in carbohydrate chemistry. In Molecular Rearrangements - Part 2. de Mayo, P. Ed Interscience Publishers: John Wiley & Sons, New York, 709. 1964.
11. Lemieux, R. U. Newer developments in the conformational analysis of carbohydrates. Pure and Applied Chemistry, 27, 527-547. 1971.
12. Overend, W. G. Glycosides, In The Carbohydrates. Pigman, W. and Horton, D. eds. Academic Press, London, IA, 279. 1972.
13. Bochkov, A. F. and Zaikov, G. E. Chemistry of the O-Glycosidic Bond: Formation and Cleavage. Pergamon Press, Oxford. 1979.
14. Scherz, H. and Bonn, G. Analytical Chemistry of Carbohydrates. Georg Thieme Verlag, Stuttgart, 1998.
15. Bornet, F. R. J. Fructo-oligosaccharides and other fructans: chemistry, structure and nutritional effects. In Advanced Dietary Fibre Technology, McCleary, B.V. and Prosky, L. Eds. Blackwell Science Ltd., Oxford, 480. 2001.
16. Hidaka, H., Adachi, T., and Hirayama, M. Development and beneficial effects of fructo-oligosaccharides. In Advanced Dietary Fibre Technology. McCleary, B. V. and Prosky, L. eds. Blackwell Science Ltd., Oxford, 471. 2001.
17. Schoterman, H. C. Galacto-oligosaccharides: Properties and health aspects, In Advanced Dietary Fiber Technology. McCleary, B.V. and Prosky, L. eds. Blackwell Science Ltd. Oxford, 494. 2001.
18. Roberfroid, M. B. Dietary fiber properties and health benefits of non-digestible oligosaccharides, In Complex Carbohydrates in Foods. Cho, S.S., Prosky, L., and Dreher, M. eds. Marcel Dekker, Inc. New York. 25. 1999.
19. Craig, S. A. S., Holden, J. F., Troup, J. P., Auerbach, M. H., and Frier, H. Polydextrose as soluble fiber and comples carbohydrate In Complex Carbohydrates in Foods. Cho, S.S, Prosky, L., and Dreher, M. eds. Marcel Dekker, Inc. 229. 1999.
20. Bender, H. Production, characterization and applications of cyclodextrins. Advanced Biotechnology Processes, 6, 31-71. 1986.
21. Clarke, R. J., Coates, J. H., and Lincoln, S. F. Inclusion complexes of the cyclomalto-oligosaccharides (cyclodextrins). Advanced Carbohydrate Chemistry and Biochemistry 46, 205-249. 1988.
22. Eskin, N. A. M. Biochemistry of Foods. Academic Press, San Diego, 239. 1990.
23. Feather, M. S. and Harris, J. F. Dehydration reactions of carbohydrates. Advanced Carbohydrate Chemistry, 28, 161. 1973.
24. Theander, O. Novel developments in caramelization. Progress in Food Nutrition Science, 5, 471. 1981.
25. Aspinall, G. O. The Polysaccharides. I, Academic Press, New York. 1972.
26. BeMiller, J. N. Gums/hydrocolloids: Analytical aspects, In Carbohydrates in Food. Eliasson, A-C. ed. Marcel Dekker, New York. 1996.