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Books > Science & Mathematics > Biology, life sciences > Biochemistry > Carbohydrates
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Functional Food Carbohydrates (Paperback)
Loot Price: R1,997
Discovery Miles 19 970
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Functional Food Carbohydrates (Paperback)
Expected to ship within 12 - 17 working days
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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.
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