Ann-Charlotte Eliasson's Carbohydrates in Food, Second Edition (Food Science and PDF

Ann-Charlotte Eliasson's Carbohydrates in Food, Second Edition (Food Science and PDF

By Ann-Charlotte Eliasson

Carrying on with within the culture of its well-received predecessor, Carbohydrates in nutrients, moment variation offers thorough and authoritative assurance of the chemical research, constitution, practical homes, and dietary relevance of monosaccharides, disaccharides, and polysaccharides utilized in nutrients. The ebook combines the most recent information at the analytical, physico-chemical, and dietary houses of carbohydrates, providing a complete and obtainable unmarried resource of knowledge. It evaluates the benefits and drawbacks of utilizing a variety of analytical tools, provides dialogue of appropriate physico-chemical issues that relate to using carbohydrates in nutrition that permit familiarity with vital sensible facets of carbohydrates; and comprises info on suitable dietary themes with regards to using carbohydrates in foodstuff. Carbohydrates in meals, moment version is a vital source for a person operating with carbohydrates in foodstuff since it presents crucial details at the chemical research and physico-chemical homes of carbohydrates and in addition illustrates how they are often utilized in product improvement to extend the healthiness merits for the public.  This re-creation comprises: up-to-date info on dietary facets of mono- and disaccharides Analytical and practical elements of gums/hydrocolloids dietary points of plant mobile wall polysaccharides, gums, and hydrocolloids Analytical, physicochemical, and useful facets of starch Revised and improved reference lists

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Extra info for Carbohydrates in Food, Second Edition (Food Science and Technology)

Example text

Because of the effect of small changes in temperature on the baseline, it is normally advisable also to thermostat the HPLC column using a column oven (typically set at 35°C). The analysis of common sugars in foods normally does not require high sensitivity. 05% may be measured in the routine analysis of foods, and this is usually adequate. If greater sensitivity is required, alternative detectors must be used. The refractive index detector is often referred to as a “universal” detector because of its nonselective response; however, this lack of specificity can be a disadvantage when other significant components of the food matrix interfere in the separation of the sugar profile.

The authors concluded that HPLC can provide an acceptable precision even when different equipment is used and the sample matrix is complex. Oligosaccharides may also be separated on this column, usually by using a higher water content mobile phase [32]. 9 Analysis of sugars in cake batter mix. 9 ml/min; refractive index detection. 1, Glucose; 2, sucrose; 3, maltose; 4, lactose. mixtures of glucose, galactose, lactose, and other di- and trisaccharides using 75:25 acetonitrile water. Glucose and galactose coeluted.

3. Boehringer GmbH, Methods of Biochemical Analysis and Food Analysis, Boehringer GmbH, Mannheim, Germany, 1989. 4. , Determination of sucrose, glucose and fructose in sugar cane juice and molasses by high-performance thin layer chromatography (HPTLC), Int. , 95, 191, 1993. 5. , Gas–liquid chromatography of trimethylsilyl derivatives of sugars and related substances, J Am. Chem. , 85, 2497, 1963. 6. , A chemically bonded stationary phase for carbohydrate analysis in liquid chromatography, J. , 117, 51, 1976.

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