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Oligosaccharides in Food and Agriculture presents a combination of reviews and descriptions of current research relating to plant derived oligosaccharides that occur in food, agricultural products, and by-products. This book begins with two chapters describing state-of-the-art methods for the analysis of oligosaccharides. Several chapters are then devoted to the biosynthesis, structure, properties, and uses of oligosaccharides. Prebiotics, a rapidly expanding field that combines carbohydrate biochemistry, microbiology, and nutrition, is heavily emphasized. Two chapters on oligosaccharides derived from or related to starch follow this section. The book concludes with a pair of chapters that focus on oligosaccharides in sugarcane that can be used as markers for sugarcane deterioration and affect the processing of sugar.
Editorial : American Chemical Society (5 junio 2003)
Idioma : Inglés
Tapa dura : 264 páginas
ISBN-10 : 084123826X
ISBN-13 : 978-0841238268
Peso del producto : 475 g
Dimensiones : 23.11 x 1.78 x 15.24 cm
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