Carbohydrates in Food, Third Edition

by Ann-Charlotte Eliasson (Editor)

Summary
Provides thorough coverage of the chemical analysis, structure, and functional properties of all types of carbohydrates
Highlights the significance and nutritional aspects of carbohydrates in diet
Discusses both chemical and biochemical analytical methods
Includes new and updated information in nearly every chapter

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.

Editor(s) Bio
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.