Carbohydrates in Food, Second Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food.

Features:

• Highlights the significance of carbohydrates in diet
• Discusses both chemical and biochemical analytical methods
• Includes new and updated information in nearly every chapter

Carbohydrates in Food evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physico-chemical 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.

This New Edition Includes:

• Updated information on nutritional aspects of mono- and disaccharides
• Analytical and functional aspects of gums/hydrocolloids
• Nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids
• Analytical, physicochemical, and functional aspects of starch
• Revised and expanded reference lists

Contents

1. Mono- and Disaccharides: Analytical Aspects
2. Mono- and Disaccharides: Selected Physicochemical
3. Health Aspects of Mono- and Disaccharides
4. Cell-Wall Polysaccharides: Structural, Chemical, and Analytical Aspects
5. Functional Aspects of Cereal Cell Wall Polysaccharides
6. Gums/Hydrocolloids: Analytical Aspects
7. Gums and Hydrocolloids: Functional Aspects
8. Nondigestible Carbohydrates: Nutritional Aspects
9. Starch: Analytical Aspects, Susumu Hizukuri
10. Starch: Physicochemical and Functional Aspects
11. Starch: Nutritional Aspects

Index

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