Essentials of Carbohydrate Chemistry
Carbohydrates are the most widely distributed naturally-occurring organic compounds on Earth. They make up much of our food, clothing and shelter, and are as vital to national economies as they are to our diet. This book is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practicing scientists, this text/reference will be of interest to a wide range of disciplines influenced by carbohydrates: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.
1101305468
Essentials of Carbohydrate Chemistry
Carbohydrates are the most widely distributed naturally-occurring organic compounds on Earth. They make up much of our food, clothing and shelter, and are as vital to national economies as they are to our diet. This book is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practicing scientists, this text/reference will be of interest to a wide range of disciplines influenced by carbohydrates: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.
54.99 In Stock
Essentials of Carbohydrate Chemistry

Essentials of Carbohydrate Chemistry

by John F. Robyt
Essentials of Carbohydrate Chemistry

Essentials of Carbohydrate Chemistry

by John F. Robyt

Overview

Carbohydrates are the most widely distributed naturally-occurring organic compounds on Earth. They make up much of our food, clothing and shelter, and are as vital to national economies as they are to our diet. This book is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practicing scientists, this text/reference will be of interest to a wide range of disciplines influenced by carbohydrates: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.

Product Details

ISBN-13: 9780387949512
Publisher: Springer New York
Publication date: 12/19/1997
Series: Springer Advanced Texts in Chemistry
Edition description: 1998
Pages: 399
Product dimensions: 6.10(w) x 9.25(h) x 0.36(d)

Table of Contents

1 Beginnings.- 2 Developments.- 3 Transformations.- 4 Modifications.- 5 Sweetness.- 6 Polysaccharides I:Structure and Function.- 7 Polysaccharides II:Chemical Modificationsand Their Applications.- 8 Cyclodextrins.- 9 GIycoconjugates.- 10 Biosynthesis.- 11 Biodegradation.- 12 Determinations.- Appendix A.- Primer on Carbohydrate Nomenclature.- Appendix B.- Primer on Enzyme Names and Their Catalyzed Reactions.
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