IFT Press Book Details the Chemistry of Carbohydrates

Food Carbohydrate Chemistry by Ronald E. Wrolstad 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 proc…