Food Carbohydrate Chemistry

@inproceedings{Wrolstad2012FoodCC,
  title={Food Carbohydrate Chemistry},
  author={Ronald E. Wrolstad},
  year={2012}
}
The reactions of sugars that are critical in food science applications can be organized into a few general types of reactions that are heavily influenced by pH. Although there are a few exceptions, most of these reactions occur under the relatively mild conditions that prevail during processing and storage. This chapter will not address reactions of chemical synthesis and sugar structure proof. The monograph Carbohydrates—The Sweet Molecules of Life by R. V. Stick (2001) is recommended for its… CONTINUE READING

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