Description

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.

Reviews

"The chapters in this book are clearly written by experts in the field...The book is accessible to both technical and non-technical personnel with interest in oligosaccharides. It will also provide an excellent overview for researchers both in academia and industry."--POLYMERNEWS, Thomas Heinze

Product Details

264 pages; 8 halftones, 77 line illus.; 6 x 9; ISBN13: 978-0-8412-3826-8ISBN10: 0-8412-3826-X