Download Free Carbohydrate Book in PDF and EPUB Free Download. You can read online Carbohydrate and write the review.

This book provides the "nuts and bolts" background for a successful study of carbohydrates - the essential molecules that not only give you energy, but are an integral part of many biological processes.A question often asked is 'Why do carbohydrate chemistry?' The answer is simple: It is fundamental to a study of biology. Carbohydrates are the building blocks of life and enable biological processes to take place.Therefore the book will provide a taste for the subject of glycobiology.Covering the basics of carbohydrates and then the chemistry and reactions of carbohydrates this book will enable a chemist to gain essential knowledge that will enable them to move smoothly into the worlds of biochemistry, molecular biology and cell biology. - Includes perspective from new co-author Spencer Williams, who enhances coverage of the connection between carbohydrates and life - Describes the basic chemistry and biology of carbohydrates - Reviews the concepts, synthesis, reactions, and biology of carbohydrates
This book contains original papers and reviews on carbohydrate research in medicine, authored by participants of the 29th International Carbohydrate Symposium, where this topic had a special emphasis. The focus on biological events involving carbohydrates and glycoconjugates has delivered reliable approaches for disease treatment and diagnosis. Research on carbohydrate-based compounds for therapeutic applications is illustrated in various contributions, namely those covering the development of novel agents against Alzheimer’s disease, e.g. the neuroprotective C-glucosylated flavones and the isonucleoside-based cholinesterase inhibitors. New imino sugar glucosidase inhibitors are also disclosed, a class of compounds with potential for diabetes, Gaucher disease or cancer treatment. Also the development of a useful synthetic method towards multivalent glycoclusters of biomedical interest is here highlighted. The relevance of glycomimetics in drug discovery and the progress on carbohydrates in early diagnosis and cancer treatment are reviewed. Noteworthy is the chitosan-based delivery system for drug oral administration, a new biomaterial-based approach to improve bioavailability. Another study on the conformation of Streptococcus capsular polysaccharide backbones by molecular modelling provides useful information for bacterial immunotherapeutic approaches. All original contributions and reviews clearly demonstrate the potential of glycosciences for innovation in medicinal (glyco)chemistry and pharmaceutical research.
Molecular Nutrition: Carbohydrates presents the nutritional and molecular aspects of carbohydrates. As part of the Molecular Nutrition includes sections covering carbohydrate metabolism, carbohydrates in the diet, insulin resistance, dietary sugars, cardiometabolic risk, lipoproteins, low-carbohydrate diets, antioxidants, refined dietary sugars, fats, glucose transporters, glucose sensing, the role of phosphorylation, carbohydrate responsive binding protein, cyclic AMP, peroxisome proliferator-activated receptors, SIRT1, insulinotropic polypeptide (GIP) and GIP receptor (GIPR) genes rRNA and transcription, and more. In addition, the book addresses emerging fields of molecular biology and presents important discoveries relating to diet and nutritional health. - Summarizes molecular nutrition in health as related to carbohydrates - Addresses emerging fields of molecular biology and presents important discoveries relating to diet and nutritional health - Includes key facts, a mini dictionary of terms and summary points
Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. - Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides - Covers the behavior and functionality of carbohydrates within foods - Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids
This book is on carbohydrates-the essential molecules that give you energy. They are the building blocks of life. This book delivers up-to-date coverage on all aspects of carbohydrate chemistry. The molecules are sometimes sugars, i.e. "sweet," hence the subtitle "The Sweet Molecules of Life."Carbohydrates first gives the "nuts and bolts" of carbohydrate chemistry, enabling the reader to appreciate the subsequent chapters on protecting groups and the reactions of monosaccharides. (The protecting groups do just that-they are put on the molecules as a temporary measure during one or more reactions to stop the wrong bit of the molecule being changed during that reaction.)* Introduces the basic chemistry of carbohydrates * Describes the concepts, protecting groups, and reactions of carbohydrates* Includes all aspects of the synthesis of the glycosidic linkage* Gives an introduction to glycobiology and vaccines* Includes references to carbohydrate literature
The growing importance of glycobiology and carbohydrate chemistry in modern biotechnology and the pharmaceutical industry makes accurate carbohydrate analysis indispensable. This book provides the principles and protocols of various fundamental carbohydrate analysis methods. Choice of method is entirely dependent upon the type of material being investigated (biological samples, food products, etc.), and the level of structural detail required, i.e. sugar content, compositional analysis, linkages between the sugar components, or the total chemical structure of a given molecule. Full structural characterization of carbohydrate chains requires significant time, resources, and skill in several methods of analysis; no single technique can address all glycan analysis needs. This book summarizes several existing analytical techniques (both chemical and physical) in an introductory volume designed for the non-expert researcher or novice scientist. While background in carbohydrate chemistry is assumed, all information necessary to understanding the described techniques is addressed in the text.
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
The understanding of the structure and function of carbohydrates and glycoconjugates remains vital in many fields, notably in medicine and molecular biology. This new volume of Carbohydrate Chemistry contains critical reviews covering the latest findings in both chemical and biological sciences, and demonstrates the interdisciplinary nature of modern carbohydrate research. This book addresses diverse applications that continue to be major challenges for carbohydrate chemists. The oxidative deamination reactions and synthesis of N-acetylneuraminic acid derivatives, ketoheptoses, lipid A and analogs, the fascinating world of complex glycans in the interplay with Siglecs, carbohydrates and regenerative medicine, chemistry for the stereocontrol of glycosylation, and the impact of gold chemistry in carbohydrate research are some of the topics presented in this volume 44, which will certainly benefit any researcher who wishes to learn about the latest developments in the carbohydrate field.
Two noted nutritionists help readers sort through the carbs that are best for them in this revised guide. Contains more than 15,000 listings of brand-name foods, generic foods, and restaurant selections with information on carb and sugar content, and portion size. Reissue.