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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 polysaccharidesCovers the behavior and functionality of carbohydrates within foodsExtensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids

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 polysaccharidesCovers the behavior and functionality of carbohydrates within foodsExtensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids

This monograph is aimed at providing researchers new to the subject with information on the structure and mechanisms in the chemistry, biochemistry or processing of carbohydrates. The book contains everything the reader needs to know about a non-synthetic carbohydrate research project. It gives excellent coverage of carbohydrate chemistry and biochemistry, particularly including the principles of reactivity in the process industries, such as pulp, paper and food. It also employs use of the same concepts to describe enzymic and non-enzymic reactivity.

Offers two hundred original recipes and menu plans built around a high-carbohydrate, low-calorie main course

Explores the carbohydrate-insulin link to dehabilitating health and weight gain, providing a personalized program for people over forty, which includes reviews of prescription and over-the-counter drugs, alternative lifestyles for promoting health and maximizing weight loss, crave-reducing recipes, and more. Reissue.

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Provides a basic two-week program designed to cut cravings and discusses how medication, artificial sweetners, and caffeine affect cravings

The authors believe that a tendency to gain weight easily can be caused, not by lack of willpower, but rather by a physical addiction to carbohydraes. This revolutionary diet eliminates the cravings and helps you overcome the yo-yo syndrome - when weight you have lost is quickly gained back - permanently and without feeling hungry. The Carbohydrate Addict's Diet Book is based on the Hellers' years of research, thousands of case studies and their own personal victories over food echanges and calorie counting. A daily reward meal, along with wholesome, balanced Complementary Meals, fit easily into busy schedules, restaurant meals, holiday and celebrations. Filled with sound advice and effective strategies - including wonderful recipes and menu plans - this groundbreaking book helps eliminate carbohydrate cravings and puts you in control of your eating and your weight - for life.

This book introduces the chemistry of carbohydrates, a family of molecules that have a central role in metabolism. This pivotal role in the biochemistry of life makes the study of carbohydrates important to both students of biochemistry and chemistry; this class of compound can also be used to illustrate some of the important principles of stereochemistry.

The recipes in this cookbook comply with the Specific Carbohydrate Diet, which is detailed in the book, Breaking the Vicious Cycle: Intestinal Health Through Diet, by Elaine Gottschall B.A., M. Sc. The Specific Carbohydrate Diet was developed for people with various intestinal disorders, specifically: Crohn's disease, ulcerative colitis, diverticulitis, celiac disease, and chronic diarrhea.

In shrink wrap! Looks like an interesting title!

The revised and updated 3rd edition of one of the first diabetes nutrition books features even more entries and more up-to-date advice than ever.

The revolutionary diet and nutrition book and New York Times bestsellerWith his revolutionary no-grain diet, online health pioneer, natural medicine advocate, and bestselling author Dr. Mercola will show you how to conquer food cravings and stay slim for life.  The debate is raging from the FDA to the nightly news: Why are 65 percent of all Americans overweight or obese? The USDA says it’s fat.Dr. Mercola says it’s grains and carbohydrates.It is finally time for the nutritional truth to come out. The No-Grain Diet explodes the myths of the low-fat diet and reveals the unhealthy aspects of other protein diets, instead providing you with a diet that really works, that is healthy, and that anyone can stay on for life.No more cravings, no more yo-yo dieting, no more confusion. The No-Grain Diet is the last diet book you will ever need. Be on your way to good health in three days!“An easy-to-read guide that provides important new information about the health problems and nutritional shortcomings of grain-based diets. Moreover, Dr. Mercola lays out a nutritional plan for weight loss and good health that closely resembles humanity’s original culinary fare: lean meats, fresh fruits, and vegetables.”—LOREN CORDAIN, PhD, author of The Paleo Diet“If you are seeking a dietary plan that will truly help you lose weight and be healthy—permanently—read this essential book!”—JOHN GRAY, author of The Mars & Venus Diet & Exercise Solution

title change: The 2005 Doctor's Pocket Calorie, Fat & Carb Counter with 200 Fast-food restaurants

This book is a volume in the series Topics in Heterocyclic Chemistry.Itc- ers the key methods used for designing synthetic approaches to heterocycles from carbohydrates and the value and scope of these methods. Carbohydrates are widely distributed in nature and constitute the largest part of renewable biomasses. Moreover, many carbohydrates and their derivatives are comm- cially available at relatively cheap prices. Consequently their utilization is highly encouraged and economically they are of great signi?cance. Moreover, carbohydrates are highly functionalized compounds that can be readily deri- tized and/or cyclized to provide heterocyclic compounds. This book provides a modern account and an up-to-date description of the advancement in the synthesis of diverse heterocycles from carbohydrates. Carbohydrates can be considered as a source of chiral centers in addition to the variable modi?cation thereof. Herein the elaboration of the carbohydrate molecules for providing different heterocycles is the main objective and team efforts from leaders of the topics has been gathered in this volume. This book is designed to be suitable for students and researchers. It is highly recommended as a reference book and for teaching the fascinating topics related to carbohydrates, heterocycles and organic synthesis. In addition to its importance in academia, it is also an excellent source for information about the variety of methods used in the synthesis of heterocycles important to industry.

Forget everything you've learned about low-carb and carb-free diets! A SCIENTIFICALLY PROVEN BREAKTHROUGH IN NUTRITIONAL WEIGHT-LOSS RESEARCH THAT CAN HELP YOU TO LOSE WEIGHT AND CONTROL YOUR BLOOD SUGAR LEVELS BY EATING MORE OF THE RIGHT KIND OF CARBOHYDRATES. In his bestselling book The HawaiiDiet™, Dr. Terry Shintani showed readers how they could eat nearly twice as much food as they usually do and still lose weight. Now, as a much-needed voice of reason amid today's clamor of weight-loss programs that eliminate carbohydrates from the diet in favor of protein-only foods, Dr. Shintani returns with a revolutionary approach to weight-maintenance and total-body health. Here, you'll learn how to: · Identify the "good" carbohydrates, from whole-grain pasta and pita bread to sweet potatoes and brown rice, as well as an array of vitamin-rich fruits and vegetables · Lower your cholesterol and blood pressure, and control your blood sugar levels to help prevent the onset of osteoporosis, cancer, stroke, and other serious illnesses · Design a delicious, affordable 21-day meal plan to get you started on the path toward weight loss and total-body wellness ...and much more. Whether you're seeking permanent weight loss, lower cholesterol, or a crash-course in good nutrition, The Good Carbohydrate Revolution promises to make eating well -- and staying well -- easier to achieve than ever before.

The Specific Carbohydrate Diet (SCD) is a strict grain-free, lactose-free, and sucrose-free dietary regimen intended for those suffering from Crohn's disease and ulcerative colitis (both forms of IBD), celiac disease, IBS, cystic fibrosis, and autism. For those suffering from gastrointestinal illnesses, this book offers a method for easing symptoms and pain, and ultimately regaining health. Recipes for the Specific Carbohydrate Diet(TM) includes a diverse and delicious collection of 150 SCD-friendly recipes and more than 80 dairy-free recipes. The easy-to-make and culturally diverse recipes featured in the book include breakfast dishes, appetizers, main dishes, and desserts, such as Hazelnut-Vanilla Pancakes, Olive Sandwich Bread, Chicken Satay, Roasted Bass with Parsley Butter, Thin Crust Pizza, Gretel's Gingerbread Cookies, and Mango Ice Cream. Full-color photos will inspire you to get cooking again. In addition, personal anecdotes accompany each section of this book. Find out more at www.scdrecipe.com/cookbook/.

Ideal for diabetics and others who wish to count their carbohydrates, this guide gives the percentage of calories from carbohydrates for thirty thousand products (including fast foods and restaurant meals), listed by name and brand. Original. IP.

Even More Delicious Dishes for a Comfy BellyDo Crohn’s disease, IBS, celiac disease, ulcerative colitis, or other digestive issues keep you from enjoying your favorite foods? Then pick up this book and leave the pain and frustration behind.Now revised and expanded, Cooking for the Specific Carbohydrate Diet, 2nd Edition, provides over 125 belly-friendly recipes with added nutritional information, updated photos, brand new recipes, as well as fan favorite treats, including Persian chicken, falafel, banana bread, almond toffee brownies, and more!Cooking for the Specific Carbohydrate Diet, 2nd Edition, also serves up tips for eating smart, healthy, and even indulgently despite a sensitive stomach―all brought to you by popular Comfy Belly blogger Erica Kerwien. As a mom caring for a son with Crohn’s, she has firsthand knowledge of what works and what doesn’t for both taste and digestion.

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series.