Functional Food Carbohydrates: 1st Edition (Hardback) book cover

Functional Food Carbohydrates

1st Edition

Edited by Costas G. Biliaderis, Marta S. Izydorczyk

CRC Press

570 pages | 62 B/W Illus.

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Hardback: 9780849318221
pub: 2006-10-10
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Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial nonnutritive effects of carbohydrates on human health. Furthermore, there is a need to establish definitive relations among the structure, physical property, and physiological function of these bioactive compounds. As more of the benefit and functional versatility of carbohydrates is revealed, it is clear that any future research and recommendation must be based on a solid synthesis of multidisciplinary findings including epidemiological, metabolic, and clinical nutritional data.

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. The authors then discuss 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. Specifically, the authors consider the safety and efficacy of pre-, pro-, and synbiotics, and the potential use of carbohydrates as delivery vehicles for other bioactive compounds.

With contributions from experts specializing in food chemistry and technology, as well as human nutrition and physiology, this text illuminates the link between the behavior of carbohydrate compounds and their beneficial end-result on human health.


“Presents chapters on the chemistry, physical properties, technology, safety, and health benefits of cereal B-glucans, resistant starch, konjac glucomannan, seed polysaccharide gums, microbial polysaccharides, chitosan, and arabinoxylans. Includes metabolic and physiological effects of food carbohydrates in relation to cardiovascular disease, obesity, cancer, type 2 diabetes, mineral metabolism, gastrointestinal tract function, and mood and performance modulation, as well as technical and regulatory aspects of carbohydrates as functional food ingredients in food systems.”

— In Journal of Agricultural & food Chemistry (JAFC), July 2007

“The safety and efficacy of pre-, pro-, and syn-biotics are dealt with and the potential of such bioactive compounds acting as delivery vehicles is intriguing…an excellent treatment of a rapidly moving area of carbohydrates.”

—Glyn O. Philips, Food Hydrocolloids

"The new edition updates the nutritional information, analytical and physical properties of hydrocolloids. I found the chapter on Food Regulations: Health Claims … most useful … The chapter is an excellent description of a confused and confusing subject. … the book is an excellent treatment of a rapidly moving area of carbohydrates. This book presents a comprehensive assessment of the current state of the chemistry nutrition and health aspects of specialty fats and oils. The treatment is authoritative and throughout maintains the highest scientific and ethical standards."

— Glyn O. Phillips, Phillips Hydrocolloids Research Centre, NEWI, Wrexham, UK in Food Hydrocolloids 22(2008)

Table of Contents

Cereal -Glucans: Structure, Physical Properties, and Physiological Functions, A. Lazaridou, C. G. Biliaderis, and M. S. Izydorczyk

Resistant Starch, Donald B. Thompson

Konjac Glucomannan, K. Nishinari and S. Gao

Seed Polysaccharide Gums, S. W. Cui, S. Ikeda, and M.N.A. Eskin

Microbial Polysaccharides, I. Giavasis and C. G. Biliaderis

Chitosan as a Dietary Supplement and a Food Technology Agent, R.A.A. Muzzarelli and C. Muzzarelli

Arabinoxylans: Technologically and Nutritionally Functional Plant Polysaccharides, M. S. Izydorczyk and C. G. Biliaderis

Carbohydrates and the Risk of Cardiovascular Disease, G. Önning

Carbohydrates and Obesity, G. Woodward-Lopez, D. E. Gerstein, L. D. Ritchie, and S.E. Fleming

Dietary Carbohydrates and Risk of Cancer, J. Slavin

The Role of Carbohydrates in the Prevention and Management of Type 2 Diabetes, K. Poutanen, D. Laaksonen, K. Autio, H. Mykkänen, and L. Niskanen

Carbohydrates and Mineral Metabolism, D.D. Kitts.

Dietary Carbohydrates as Mood and Performance Modulators, L. Christensen

Carbohydrates and Gastrointestinal Tract Function, B.O. Schneeman

Probiotics, Prebiotics, and Synbiotics: Functional Ingredients for Microbial Management Strategies, G.C.M. Rouzaud

Potential Use of Carbohydrates as Stabilizers and Delivery Vehicles of Bioactive Substances in Foods, P. Forssell, P. Myllärinen, P. Hakala, and K. Poutanen

Food Regulations: Health Claims for Foods Fortified with Carbohydrates or Other Nutraceuticals, J. Zawistowski

About the Series

Functional Foods and Nutraceuticals

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