The Chemistry and Biochemistry of Carbohydrates as pertaining to applications in biotechnology and biopharmacology, food flavor quality and agricultural commodity utilization. Carbohydrate cell surface receptor and recognition sites in xenotransplantation, immunomodulation, and thrombotic control. Glycobiology of glycosaminoglycans in coagulation and lipid metabolism of atherosclerosis. Origin of flavors through browning reactions of carbonyls and amino acids in food systems. Research on lipid oxidation and other precursors to peanut, meat, chocolate, cereal product, etc., volatiles production. Identification of flavor components by descriptive sensory analysis and correlation with volatiles quantitated and identified by gas chromatography and mass spectroscopy. Polysaccharide isolation and characterization; chemical and enzymic modification of polysaccharides; hydrolytic enzymes specific for polysaccharides; syntheses of sugars and their derivatives; instrumentation for physical determination of carbohydrate structures; separation methods such as liquid and gas chromatography or membranes as applied to carbohydrates, proteins, peptides, and lipids.
Serving the needs of the carbohydrate community