Functional Food Carbohydrates

Costas G. Biliaderis, Marta S. Izydorczyk, Giuseppe Mazza , Steve W. Cui

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English

CRC Press
23 September 2019

Dietetics & nutrition; Carbohydrates

Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial nonnutritive effects of carbohydrates on human health. Furthermore, there is a need to establish definitive relations among the structure, physical property, and physiological function of these bioactive compounds. As more of the benefit and functional versatility of carbohydrates is revealed, it is clear that any future research and recommendation must be based on a solid synthesis of multidisciplinary findings including epidemiological, metabolic, and clinical nutritional data.

Through clinical and epidemiological studies, Functional Food Carbohydrates addresses the specific classes of carbohydrates that seem to exert health-enhancing effects. The text begins with in-depth treatments of the chemistry, physical properties, processing technology, safety and health benefits of a variety of carbohydrates including cereal beta-glucans, microbial polysaccharides, chitosan, arabinoxylans, resistant starch, and other polysaccharides of plant origin. The authors then discuss the physiological and metabolic effects that a variety of carbohydrates have on specific chronic diseases such as cancer, diabetes, cardiovascular disease, obesity, and various gastrointestinal disorders. The final chapters discuss the regulatory and technological aspects of using carbohydrates as functional foods. Specifically, the authors consider the safety and efficacy of pre-, pro-, and synbiotics, and the potential use of carbohydrates as delivery vehicles for other bioactive compounds.

With contributions from experts specializing in food chemistry and technology, as well as human nutrition and physiology, this text illuminates the link between the behavior of carbohydrate compounds and their beneficial end-result on human health.

Contributions by: Steve W. Cui
Edited by: Costas G. Biliaderis, Marta S. Izydorczyk, Marta S. Izydorczyk (Basic Barley Research, Winnipeg, Canada)
Series edited by: Giuseppe Mazza
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm,
Weight: 907g
ISBN: 9780367390167
ISBN 10: 0367390167
Pages: 588
Publication Date: 23 September 2019
Audience: College/higher education , Professional and scholarly , Primary , Undergraduate
Format: Paperback
Publisher's Status: Active

Costas G. Biliaderis, Marta S. Izydorczyk

Reviews for Functional Food Carbohydrates

"“Presents chapters on the chemistry, physical properties, technology, safety, and health benefits of cereal B-glucans, resistant starch, konjac glucomannan, seed polysaccharide gums, microbial polysaccharides, chitosan, and arabinoxylans. Includes metabolic and physiological effects of food carbohydrates in relation to cardiovascular disease, obesity, cancer, type 2 diabetes, mineral metabolism, gastrointestinal tract function, and mood and performance modulation, as well as technical and regulatory aspects of carbohydrates as functional food ingredients in food systems.” — In Journal of Agricultural & food Chemistry (JAFC), July 2007 “The safety and efficacy of pre-, pro-, and syn-biotics are dealt with and the potential of such bioactive compounds acting as delivery vehicles is intriguing…an excellent treatment of a rapidly moving area of carbohydrates.” —Glyn O. Philips, Food Hydrocolloids ""The new edition updates the nutritional information, analytical and physical properties of hydrocolloids. I found the chapter on Food Regulations: Health Claims … most useful ... The chapter is an excellent description of a confused and confusing subject. … the book is an excellent treatment of a rapidly moving area of carbohydrates. This book presents a comprehensive assessment of the current state of the chemistry nutrition and health aspects of specialty fats and oils. The treatment is authoritative and throughout maintains the highest scientific and ethical standards."" — Glyn O. Phillips, Phillips Hydrocolloids Research Centre, NEWI, Wrexham, UK in Food Hydrocolloids 22(2008)"