Carbohydrate Nutrition

Herausgeber: Zhang, Bin; Dhital, Sushil

• Broschiertes Buch

Produktbeschreibung

Carbohydrate Nutrition covers the nutritional functionality of foods needed to address the metabolic disease epidemic. The source and structure of carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose are introduced, as is their function in the small intestine and colon. Nutrition researchers, food scientists, food chemists, and those studying and researching related topics will benefit from this book and can apply their learnings to the design of foods with better carbohydrate nutrition.

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Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 431
• Erscheinungstermin: 1. Juni 2025
• Englisch
• Gewicht: 450g
• ISBN-13: 9780443157004
• ISBN-10: 0443157006
• Artikelnr.: 69924777

Inhaltsangabe

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