Food Science and Technology - 159: Carbohydrates in Food

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Continuing the tradition of its predecessor, this book offers comprehensive coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides in food. It integrates the latest data on the analytical, physico-chemical, and nutritional properties of carbohydrates, serving as a single, accessible source of information. The text evaluates the pros and cons of various analytical methods and discusses relevant physico-chemical topics that enhance understanding of the functional aspects of carbohydrates. Additionally, it addresses important nutritional topics related to carbohydrate use in food. This resource is invaluable for professionals working with carbohydrates, as it provides essential insights into their chemical analysis and properties, while also illustrating applications in product development aimed at improving public health. The updated edition includes new information on the nutritional aspects of mono- and disaccharides, analytical and functional aspects of gums and hydrocolloids, and the nutritional implications of plant cell wall polysaccharides. It also revises and expands reference lists, ensuring that readers have access to the most current information.