Chemical and functional properties of food saccharides by Piotr Tomasik

By Piotr Tomasik

This fourth quantity within the Chemical and useful homes of meals parts sequence makes a speciality of saccharides as nutrients parts. Written by means of a world staff of specialists, it presents an up to date evaluation of a large spectrum of matters, concentrating on the present learn and literature at the houses of compounds, their mechanisms of motion, and results at the caliber of meals. It additionally explores a few non-nutritional purposes of saccharides, together with biodegradable fabrics and polysaccharide waste as a resource of strength. This specific reference will function a invaluable source and consultant for researchers, pros, and graduate scholars.

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The preparation of the methyl ethers is a key step in the gas chromatographic quantitative determination of sugars, especially in multicomponent mixtures resulting from the hydrolysis of © 2004 by CRC Press LLC polysaccharides. Mono- and oligosaccharides are nonvolatile and thermally unstable. Therefore, prior to the analysis, their conversion into volatile derivatives, usually to O-methyl ethers or O-trimethysilyl ethers, is indispensable. Methylation is useful in elucidation of the structure of oligo- and polysaccharides.

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