Food Carbohydrate Chemistry An IFT Press Book

This books takes a comprehensive look at how basic carbohydrates relate to the quality attributes and functional properties of foods. It presents the structure and nomenclature of sugars and sugar derivatives, limited to those compounds that exist naturally in foods or are used as food additives and food ingredients. The book covers chemical reactions that affect food quality and occur during processing and storage conditions; how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and nonenzymatic browning reactions; and nutritional roles of carbohydrates. The book is the first one published as a textbook in the IFT Press book series.

  • Ronald E. Wrolstad
  • ISBN: 978-0-8138-2665-3
  • Softcover
  • 240 pages
  • February 2012, Wiley-Blackwell


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Food Carbohydrate Chemistry

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