Carbohydrates in Food (3^rd Ed.)

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced.

New to the Third Edition:

• Explains how models for starch molecules have been improved recently leading to clearer understanding
• Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics
• Features the latest developments on research into dietary fiber and starch digestion

Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, 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 physicochemical 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.

Chromatographic Techniques of Mono- and Disaccharides Analysis. Mono- and Disaccharides: Selected Physicochemical and Functional Aspects. Health Aspects of Mono- and Disaccharides. Cell-Wall Polysaccharides: Structural, Chemical, and Analytical Aspects. Functional Properties of Cereal Cell-Wall Polysaccharides. Hydrocolloids/Food Gums: Analytical Aspects. Gums and hydrocolloids: Functional Aspects. Nondigestible Carbohydrates Nutritional Aspects. Starch: Analytical and Structural Aspects. Starch: Physicochemical and Functional Aspects. Starch: Nutritional and Health Aspects.

Ann-Charlotte Eliasson is a professor emerita of cereal technology in the Department of Food Technology, Engineering and Nutrition at Lund University, Sweden. Her research interest is the physicochemical properties of cereal components and their relation to product quality, including sensory as well as nutritional aspects. She is the coauthor of about 150 research papers in the field of starch and cereal technology. Dr. Eliasson was awarded the G.W. Scott-Blair Memorial Award in 1998 by the Rheology Division, American Association of Cereal Chemists, and she is included in ISI’s database ‘Highly Cited Researchers’. Dr. Eliasson received her Ph.D. degree in 1983 from Lund University.