Carbohydrates in Food, Second Edition

Published:
March 27, 2006 by CRC Press - 560 Pages
Editor(s):
Ann-Charlotte Eliasson, Lund University, Sweden

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Hardback
$179.95
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ISBN 9780824759421
Cat# DK3053
 

Features

  • Provides thorough coverage of the chemical analysis, structure, and functional properties of carbohydrates
  • Highlights the significance of carbohydrates in diet
  • Discusses both chemical and biochemical analytical methods
  • Includes new and updated information in nearly every chapter About the Editor Ann-Charlotte is Professor in Cereal Technology at the Department of Food Technology, Engineering, and Nutrition at Lund University, Sweden. She is the co-author of more that 125 research papers in the field of starch and cereal technology. Her current research interest is in the field of physico-chemical properties of cereal components and their relation to product quality, including sensoric as well as nutritional qualities. Dr. Eliasson received the G.W. Scott-Blair Memorial Award 1998 by the Rheological Division, American Association of Cereal Chemists, and is a member in ISI’s database “Highly Cited Researcher.”

    • Summary

    Continuing in the tradition of its well-received predecessor, 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.

    The book combines the latest data on the analytical, physico-chemical, 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 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.

    Carbohydrates in Food, Second Edition is an important resource for anyone working with carbohydrates in food because it provides essential information on the chemical analysis and physico-chemical properties of carbohydrates and also illustrates how they can be used in product development to increase the health benefits for the public. 

    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

    Table of Contents

    Mono- and Disaccharides: Analytical Aspects, D.J. Folkes and M.A. Jordan
    Mono- and Disaccharides: Selected Physicochemical
    and Functional Aspects, Kirsi Jouppila
    Health Aspects of Mono- and Disaccharides, Anne Raben and Kjeld Hermansen
    Cell-Wall Polysaccharides: Structural, Chemical, and Analytical Aspects, Roger Andersson, Eric Westerlund, and Per Åman
    Functional Aspects of Cereal Cell Wall Polysaccharides, Karin Autio
    Gums/Hydrocolloids: Analytical Aspects, James N. BeMiller
    Gums and Hydrocolloids: Functional Aspects, Jean-Louis Doublier and Gérard Cuvelier
    Nondigestible Carbohydrates: Nutritional Aspects, Sheila Khanna, Alison Parrett, and Christine A. Edwards
    Starch: Analytical Aspects, Susumu Hizukuri, Jun-ichi Abe, and Isao Hanashiro
    Starch: Physicochemical and Functional Aspects,
    Ann-Charlotte Eliasson and Magnus Gudmundsson
    Starch: Nutritional Aspects, Inger Björck Index

    Editorial Reviews

    “… provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. It is a comprehensive source of the latest data on the analytical, physic-chemical, and nutritional properties of carbohydrates. It evaluates the advantages and disadvantages of using various analytical methods for carbohydrates in food. It covers the important functional aspects of carbohydrates and the relevant nutritional topics relating to carbohydrates in food. It also illustrates how carbohydrates can be used in the development of products with health benefits for the public. The book’s strengths include revised and expanded reference lists, strong coverage of the significance of carbohydrates in the diet, and new and updated information in every chapter. … the health and nutritional  aspects are discussed. Both food scientists and nutritionists will find this book a convenient, comprehensive, and authoritative source of information on carbohydrates in food.”
    — In Food and Nutrition Bulletin
    “… combines the latest data on the analytical, physic-chemical and nutritional properties of carbohydrates. … this book evaluates the advantages and disadvantages of using various analytical methods to determine carbohydrates content in food and includes information on relevant nutritional topics in relation to the use of carbohydrates in food. … is an important resource for anyone working with carbohydrates in food as it provides essential information on the chemical analysis and physico-chemical properties. Moreover, this edition includes updated information on nutritional aspect of gums, cell-wall polysaccharides and starch.”
    — John F. Kennedy, Agnieszka Kaczmarek, Chembiotech Laboratories, Institute of Research and Development, University of Birmingham Research Park, UK, in Carbohydrate Polymers, No.69, 2007

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