"Functional carbohydrates" is the term used to describe those carbohydrates that play an important role in strengthening immunity, decreasing the level of blood-lipid, and regulating the intestinal flora of humans, beyond those simply used as the energy-supplying materials. To date functional carbohydrates mainly cover dietary fiber, functional polysaccharides, functional oligosaccharides, sugar alcohols, and other functional monosaccharides. Functional Carbohydrates: Development, Characterization, and Biomanufacture facilitates tracking the important progresses in functional carbohydrates. This book addresses the history and recent developments of a selected number of important functional carbohydrates and it introduces the source, properties, and applications of a number of functional carbohydrates. It describes in detail the biomanufacture of these carbohydrates based on fermentation or enzyme catalysis, including the strain screening and improvement, optimization of fermentation process, and product downstream processing.

 This book offers a comprehensive overview of recent theoretical studies on rhodium-catalyzed C-H functionalization, a topic that has attracted considerable attention over the years. It includes a brief experimental history, elementary reactions, and theoretical perspectives and describes in detail recent advanced computational studies on different types of Rh-catalyzed C-H functionalization, the underlying mechanisms, and the origin of regioselectivity in a series of such reactions. Providing examples shows readers how to use theoretical tools to solve problems related to mechanisms of organometallic reactions. As such, the book is an interesting and useful resource for a wide readership in various fields involving synthetic organic, organometallic, and catalysis reactions.