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Functional Food Technology Book from C.H.I.P.S.

Functional Food Carbohydrates
edited by Costas G. Biliaderis

Through clinical and epidemiological studies, Functional Food Carbohydrates addresses the specific classes of carbohydrates that seem to exert health-enhancing effects.

The text begins with in-depth treatments of the chemistry, physical properties, processing technology, safety and health benefits of a variety of carbohydrates including cereal beta-glucans, microbial polysaccharides, chitosan, arabinoxylans, resistant starch, and other polysaccharides of plant origin.

Functional Food Carbohydrates also covers the physiological and metabolic effects that a variety of carbohydrates have on specific chronic diseases such as cancer, diabetes, cardiovascular disease, obesity, and various gastrointestinal disorders.

The final chapters discuss the regulatory and technological aspects of using carbohydrates as functional foods. The book considers the safety and efficacy of pre-, pro-, and synbiotics, and the potential use of carbohydrates as delivery vehicles for other bioactive compounds.

Features:

  • Provides updated information on structure, physical properties and technology aspects of a wide range of physiologically active carbohydrate materials
  • Focuses on the physiological functionality of several classes of carbohydrates
  • Explores the possible links between consumption patterns of certain carbohydrates and the prevention or management of chronic diseases
  • Describes the mechanisms by which carbohydrates exert various physiological and metabolic functions
  • Examines the potential of different carbohydrates in improving health and quality of life

Contents

  1. Cereal -Glucans: Structure, Physical Properties, and Physiological Functions
  2. Resistant Starch
  3. Konjac Glucomannan
  4. Seed Polysaccharide Gums
  5. Microbial Polysaccharides
  6. Chitosan as a Dietary Supplement and a Food Technology Agent
  7. Arabinoxylans: Technologically and Nutritionally Functional Plant Polysaccharides
  8. Carbohydrates and the Risk of Cardiovascular Disease
  9. Carbohydrates and Obesity
  10. Dietary Carbohydrates and Risk of Cancer
  11. The Role of Carbohydrates in the Prevention and Management of Type 2 Diabetes
  12. Carbohydrates and Mineral Metabolism
  13. Dietary Carbohydrates as Mood and Performance Modulators
  14. Carbohydrates and Gastrointestinal Tract Function
  15. Probiotics, Prebiotics, and Synbiotics: Functional Ingredients for Microbial Management Strategies
  16. Potential Use of Carbohydrates as Stabilizers and Delivery Vehicles of Bioactive Substances in Foods
  17. Food Regulations: Health Claims for Foods Fortified with Carbohydrates or Other Nutraceuticals

Index

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Functional Food Carbohydrates
edited by Costas G. Biliaderis
2007 592 pages $148.95 + shipping
Texas residents please add 6.75 % sales tax

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