Essentials of Carbohydrate Chemistry

1. Front Matter

   Pages i-xv

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2. Beginnings

   • John F. Robyt

   Pages 1-18

3. Developments

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   Pages 19-47

4. Transformations

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   Pages 48-75

5. Modifications

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   Pages 76-141

6. Sweetness

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   Pages 142-156

7. Polysaccharides I

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   Pages 157-227

8. Polysaccharides II

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   Pages 228-244

9. Cyclodextrins

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   Pages 245-261

10. GIycoconjugates

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    Pages 262-289

11. Biosynthesis

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    Pages 290-327

12. Biodegradation

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    Pages 328-344

13. Determinations

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    Pages 345-364

14. Back Matter

    Pages 365-399

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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.

• Polysaccharid
• Termination
• biochemistry
• biosynthesis
• enzymes
• influence
• microbiology

• Laboratory of Carbohydrate Chemistry and Enzymology Department of Biochemistry and Biophysics, Iowa State University, Ames, USA

  John F. Robyt

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