Essentials of Carbohydrate Chemistry
Published on 6. December 2012
XV, 399 pages
978-1-4612-1622-3 (ISBN)
Description
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.
More details
Series
Language
English
Place of publication
New York
United States
Publishing group
Springer US
Target group
Primary & secondary/elementary & high school
Product notice
Reflowable
Illustrations
XV, 399 p.
File size
50,58 MB
ISBN-13
978-1-4612-1622-3 (9781461216223)
DOI
10.1007/978-1-4612-1622-3
Schweitzer Classification
Other editions
Additional editions
John F. Robyt
Essentials of Carbohydrate Chemistry
Book
10/2012
Springer
€53.49
Shipment within 15-20 days
John F. Robyt
Essentials of Carbohydrate Chemistry
Book
12/1997
Springer
€53.49
Shipment within 5-7 days
Content
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.
