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Sucrose
Economical aspects of sugar. The structure of sucrose in the crystal and in solution. Sucrose crystalization. Amorphous sugar. Sucrose solubility. Theological properties of sucrose solutions and suspensions. Analysis of sucrose solutions. Physical properties. Technological value of sucrose in food products. Role of sucrose in retention of aroma and enhancing the flavor of foods. Sucrose: its potential as a raw material for food ingredints and for chemicals. sucrose and osmotic dehydration.
Sweet-taste Chemoreception
Hydrogen bonding with sugars and the role of hydrogen bonding in molecular recognition; Molecular mechanics and dynamics. Calculations on sucrose and some derived artificial sweeteners; Sucrose, sucralose and fructose: correlations between hydrophobicity potential profiles and AH-B-X assignments; Molecular features and conformational flexibility of sucrose; Chemical aspects of the glucophore/glycophore; The relationships between sweetness and the molecular structure of sucrose and its derivatives; Structures of sweeteners: and overview; Sweetness structure and specific volume; Role of water structure in sweet taste chemoreception; Progress in isovanillyl sweeteners; A structure-taste study o...
Advances in Carbohydrate Chemistry and Biochemistry
Advances in Carbohydrate Chemistry and Biochemistry
The Tunisian Labor Market in an Era of Transition
This book offers a comprehensive examination of the key labor market issues facing Tunisia, including the size, structure, and evolution of the labor force, employment and unemployment, wage formation, gender differences, education, and migration.
The Cumulative Book Index
A world list of books in the English language.
Taste Chemistry
The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems relate...
RURAL MIGRATION IN TUNISIA
The RuMiT (Rural Migration in Tunisia) research addresses the determinants of migration and mobility, the patterns and types of rural youth outmigration and the impact of rural youth migration on rural livelihoods and societies in origin regions in Tunisia. The research used a mixed-methods approach combining quantitative and qualitative methods, providing comparative insights into: international and internal migrants and non-migrants; pre- and post-2011 migrants; households with and without migrants. Main results show that migrants from rural areas are increasingly highly educated and leaving to pursue their studies abroad. This particularly applies to women, who also register a decrease in...
Water Properties of Food, Pharmaceutical, and Biological Materials
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of
Betaine
Betaine is widely distributed in plants and animals and has a role as an osmolyte and as a cofactor in methylation in liver metabolism. It has been shown to protect internal organs, improve vascular risk factors and enhance performance. The growing body of evidence shows that betaine is an important nutrient for the prevention of chronic disease. This volume surveys the current state of play in these and other areas of interest, including its role in one-carbon metabolism, tissue biochemistry and interactions with folate and other biomolecules. The analysis of betaines using different techniques is covered, as is the function and effects in the body. Written by an expert international team, this book provides a fascinating insight for those with an interest in the effects of betaine on health and the diet. It appeals across disciplines but specifically to nutritional and food scientists, health professionals and researchers.
