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Written by an international group of experts, this substantial compilation provides an up-to-date review of current research and development of saccharides as food constituents. It describes their structural chemistry, sources, applications, and nutritional properties as well as their mechanisms of action and effects on food quality. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. It contains 359 structures and reactions, 48 tables outlining the most essential data, 64 figures illustrating polysaccharide-based relationships, and over 900 references. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.
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