Carbohydrate Nutrition discusses the nutritional functionality of foods in addressing the current metabolic disease epidemic. It begins by introducing the sources and structures of various carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose, along with their function in the small intestine and colon. The book offers a comprehensive examination of carbohydrates, covering their chemistry, classification, digestion and health implications. The importance of prebiotic carbohydrates, such as human milk oligosaccharides and dietary fibers like cellulose, arabinoxylans, and beta-glucan is also discussed.
Each chapter is authored by leading experts in the field making Carbohydrate Nutrition is a valuable resource for nutrition researchers, food scientists, food chemists, and those studying related topics. Readers can apply these insights to the design and development of foods with improved carbohydrate nutrition.
1. Overview of food carbohydrates: Chemistry and classification
2. Carbohydrate digestion and absorption in human digestive track
3. Carbohydrates and the glycemic index (GI)
4. Prebiotics in foods: Structure, digestion fate and clinical evidence
5. Human milk oligosaccharides: Chemistry, digestion and immune functions and current applications
6. Starch structure-digestibility relationship and applications in low glycemic food
7. Resistant starch: In vitro fecal fermentation characteristics and health implications
8. Cellulose: Structure and beneficial functions in human digestive track
9. Arabinoxylan: Sources, structures and health beneficial effects
10. Beta-glucan: Structure and health beneficial effects
11. Pectin: Chemical structure and health beneficial effects
12. Polyols: utilization mechanism and health benefits
13. Food gums: Nutritional functionality and applications in health foods
14. Design rules of nutritious carbohydrate enriched foods
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Weight:450.00