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. Introduction - p. xxiii 2. Chapter 1. Overview of food carbohydrates - p. 1 3. Chapter 2. Carbohydrate digestion and absorption in human digestive track - p. 25 4. Chapter 3. Carbohydrates and the glycemic index - p. 47 5. Chapter 4. Prebiotic carbohydrates: structure, digestion fate, and clinical evidence - p. 65 6. Chapter 5. Human milk oligosaccharides: chemistry and nutritional properties - p. 83 7. Chapter 6. Starch: multilevel structures, digestion, and relationships with metabolic impact - p. 101 8. Chapter 7. Resistant starch: in vitro fecal fermentation characteristics and health implications - p. 125 9. Chapter 8. Cellulose: structure and beneficial functions in the human digestive tract - p. 159 10. Chapter 9. Arabinoxylan: structure, physiochemical properties, and beneficial effects on health - p. 189 11. Chapter 10. Cereal mixed-linkage beta-glucans: occurrence, structure, and health effects - p. 209 12. Chapter 11. Pectin: chemical structure and health benefits - p. 237 13. Chapter 12. Polyols utilization mechanism and health benefits - p. 269 14. Chapter 13. Food gums: nutritional functionality and applications in healthy foods - p. 295 15. Chapter 14. Designing carbohydrate-enriched foods: tailoring glucose release from cereal grains - p. 349 16. Index - p. 373
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. Introduction - p. xxiii 2. Chapter 1. Overview of food carbohydrates - p. 1 3. Chapter 2. Carbohydrate digestion and absorption in human digestive track - p. 25 4. Chapter 3. Carbohydrates and the glycemic index - p. 47 5. Chapter 4. Prebiotic carbohydrates: structure, digestion fate, and clinical evidence - p. 65 6. Chapter 5. Human milk oligosaccharides: chemistry and nutritional properties - p. 83 7. Chapter 6. Starch: multilevel structures, digestion, and relationships with metabolic impact - p. 101 8. Chapter 7. Resistant starch: in vitro fecal fermentation characteristics and health implications - p. 125 9. Chapter 8. Cellulose: structure and beneficial functions in the human digestive tract - p. 159 10. Chapter 9. Arabinoxylan: structure, physiochemical properties, and beneficial effects on health - p. 189 11. Chapter 10. Cereal mixed-linkage beta-glucans: occurrence, structure, and health effects - p. 209 12. Chapter 11. Pectin: chemical structure and health benefits - p. 237 13. Chapter 12. Polyols utilization mechanism and health benefits - p. 269 14. Chapter 13. Food gums: nutritional functionality and applications in healthy foods - p. 295 15. Chapter 14. Designing carbohydrate-enriched foods: tailoring glucose release from cereal grains - p. 349 16. Index - p. 373
