Description
Book SynopsisCarbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced.
New to the Third Edition:
- Explains how models for starch molecules have been improved recently leading to clearer understanding
- Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics
- Features the latest developments on research into dietary fiber and starch digestion
Carbohydrates in Food, Thi
Table of Contents
Chromatographic Techniques of Mono- and Disaccharides Analysis. Mono- and Disaccharides: Selected Physicochemical and Functional Aspects. Health Aspects of Mono- and Disaccharides. Cell-Wall Polysaccharides: Structural, Chemical, and Analytical Aspects. Functional Properties of Cereal Cell-Wall Polysaccharides. Hydrocolloids/Food Gums: Analytical Aspects. Gums and hydrocolloids: Functional Aspects. Nondigestible Carbohydrates Nutritional Aspects. Starch: Analytical and Structural Aspects. Starch: Physicochemical and Functional Aspects. Starch: Nutritional and Health Aspects.
