Dersin Adı

Gıda Karbonhidratları

İngilizce Adı

Food Carbohydrates

Dili

İngilizce

Türü

Seçimli

Kodu

GID 604E

Kredisi

(3-0) 3

Yarıyılı

Bahar

Öğretim Üyesi

Prof. Dr. Dilek Boyacıoğlu

Anabilim Dalı / Programı

Gıda Mühendisliği / Gıda Mühendisliği

Amacı

Demonstrate an extensive knowledge on the chemical structures and reactions of carbohydrates; relate this knowledge to their functions in foods; and develop an understanding of the chemistry, structure, measurement and health effects of dietary fiber components.

İçerik

Monosachharides
Carbohydrate reactions
Oligosaccharides: Chemistry, structure, food uses
Polysaccharides: Behaviors in solutions, dispersions and gels
Cellulosics
Hemicellulosics
Gums Starch: Structure and applications
Starch enzymology
Modified starches
Bulking agents, fat mimetics and carbohydrates
Dietary fiber: Chemistry, structure, measurements
Resistant starch: Structure and food uses
Pectins: chemistry, functions and enzymology

Kaynaklar

Cui, S. W. 2001. Polysaccharide Gums from Agricultural Products : Processing, Structures & Functionality. Food Research Program, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.
McCleary, B.V. & L. Prosky. 2001. Dietary Fiber Technology.  Blackwell Sci. Ltd., Malden, MA:
Southgate, D. A. T. 1995. Dietary fibre analysis. Royal Society of Chemistry, Cambridge, England.
Whistler, R. L. & J. N. BeMiller. 1997.  Carbohydrate Chemistry for Food Scientists. Minn. Eagan Press, St. Paul, MN.