Carbohydrates in Food: 3rd Edition (Hardback) book cover

Carbohydrates in Food

3rd Edition

Edited by Ann-Charlotte Eliasson

CRC Press

640 pages | 84 B/W Illus.

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pub: 2016-12-13
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Description

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:

  • 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, 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.

Table of 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

About the Editor

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.

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science