ENGLISH

Essentials of carbohydrate chemistry

By John F. Robyt (auth.)

Book information

Publisher
Springer-Verlag New York
Year
1998
ISBN
1461272203, 9781461272205
DOI
10.1007/978-1-4612-1622-3
Language
english
Format
PDF
Filesize
50 MB (52576648 bytes)
Series
Springer Advanced Texts in Chemistry
Edition
1
Pages
399\410
Time added
2013-06-23 18:00:00
general; Cell Biology; Food ScienceOrganic Chemistry; Biochemistry

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.

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