Sinopsis

Carbohydrates 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:

Explainshowmodelsforstarchmoleculeshavebeenimprovedrecentlyleading to clearerunderstanding
Discussesthegrowinginterest in new sources of carbohydrates, such as chitosan and fructans, because of theirfunction as prebiotics
Featuresthelatestdevelopmentsonresearchintodietaryfiber and starchdigestion

Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food.

Features

Providesthoroughcoverage of thechemicalanalysis, structure, and functionalproperties of alltypes of carbohydrates
Highlightsthesignificance and nutritionalaspects of carbohydrates in diet
Discussesbothchemical and biochemicalanalyticalmethods
Includes new and updatedinformation in nearlyeverychapter

Contents

Chromatographic Techniques of Mono- and Disaccharides Analysis
Noureddine Benkeblia

Mono- and Disaccharides: Selected Physicochemical and Functional Aspects
Kirsi Jouppila

Health Aspects of Mono- and Disaccharides
Anne Raben, Ian A. Macdonald, and Mikael Fogelholm

Cell-Wall Polysaccharides: Structural, Chemical, and Analytical Aspects
Roger Andersson, Eric Westerlund, and Per Åman

Functional Properties of Cereal Cell-Wall Polysaccharides
Marta S. Izydorczyk

Hydrocolloids/Food Gums: Analytical Aspects
James N. BeMiller

Gums and hydrocolloids: Functional Aspects
Jean-Louis Doublier, Catherine Garnier, and Gerard Cuvelier

Nondigestible Carbohydrates Nutritional Aspects
Alison Parrett, Hannah Harris, and Christine A. Edwards

Starch: Analytical and Structural Aspects
Eric Bertoft and Lars Nilsson

Starch: Physicochemical and Functional Aspects
Ann-Charlotte Eliasson

Starch: Nutritional and Health Aspects
M. Naushad Emmambux and John R.N. Taylor

Editor(s) Bio

Ann-Charlotte Eliasson is a professor emerita of cereal technology in the Department of Food Technology, Engineering and Nutrition at Lund University, Sweden. Her research interest is the physicochemical properties of cereal components and their relation to product quality, including sensory as well as nutritional aspects. She is the coauthor of about 150 research papers in the field of starch and cereal technology. Dr. Eliasson was awarded the G.W. Scott-Blair Memorial Award in 1998 by the Rheology Division, American Association of Cereal Chemists, and she is included in ISI’s database ‘Highly Cited Researchers’. Dr. Eliasson received her Ph.D. degree in 1983 from Lund University.