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Functional Food Carbohydrates

Author: Costas G. Biliaderis

Publisher: CRC Press

Published: 2006-10-10

Total Pages: 588

ISBN-13: 1420003518

Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management, focusing on chronic diseases.

Cereal Grain-based Functional Foods

Author: Trust Beta

Publisher: Royal Society of Chemistry

Published: 2018-09-06

Total Pages: 319

ISBN-13: 1788015320

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Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

Carbohydrates in Food

Author: Ann-Charlotte Eliasson

Publisher: CRC Press

Published: 1996-01-02

Total Pages: 586

ISBN-13: 9780824795429

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This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis.

Complex Carbohydrates in Foods

Author: Susan Sungsoo Cho

Publisher: CRC Press

Published: 1999-01-19

Total Pages: 721

ISBN-13: 0824742281

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"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."

Functionalizing Carbohydrates for Food Applications

Author: Milda E. Embuscado

Publisher: DEStech Publications, Inc

Published: 2014-01-03

Total Pages: 491

ISBN-13: 1605950386

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How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

Food Carbohydrates

Author: Steve W. Cui

Publisher: CRC Press

Published: 2005-05-23

Total Pages: 431

ISBN-13: 0203485289

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Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr

Nutraceutical and Functional Food Components

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2021-10-24

Total Pages: 633

ISBN-13: 0323850537

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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Functional Foods and Nutraceuticals

Author: Rotimi E. Aluko

Publisher: Springer Science & Business Media

Published: 2012-06-05

Total Pages: 163

ISBN-13: 1461434807

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"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.’ Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits."

Functional Carbohydrates

Author: Jian Chen

Publisher: CRC Press

Published: 2017-10-02

Total Pages: 340

ISBN-13: 131535389X

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"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.

Inulin-Type Fructans

Author: Marcel Roberfroid

Publisher: CRC Press

Published: 2004-10-28

Total Pages: 392

ISBN-13: 0203504933

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Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary fiber in the digestive system and have applications as