Functional food carbohydrates / edited by Costas G. Biliaderis and Marta S. Izydorczyk.
Contributor(s): Biliaderis, Costas G
| Izydorczyk, Marta S.
Material type: 
BookSeries: Functional foods & nutraceuticals series: Publisher: Boca Raton : CRC Press, 2007Description: 570 p. : ill. ; 25 cm. + hbk.ISBN: 084931822X; 9780849318221.Subject(s): Carbohydrates in human nutrition | Functional foodsDDC classification: 612.01578 | Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Lending | 612.01578 (Browse shelf(Opens below)) | 1 | Available | 00183251 |
Enhanced descriptions from Syndetics:
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.
Includes bibliographical references and index.
Cereal glucans: physical properties and physiological functions / Athina Lazaridou, Costas G. Biliaderis and Marta S. Izydorczyk -- Resistant starch / Donald B. Thompson -- Konjac glucomannan / K. Nishinari and S. Gao -- Seed polysacharide gums / Steve W. Cui, Shinya Ikeda and Michael N. A. Eskin -- Microbial polysaccharides / Ioannis Giavasis and Costas G. Bilioderis -- Chitosan as a dietary supplement and a food technology agent / Riccardo A. A. Muzzarelli and Corrado Muzzarelli -- Arabinoxylans: technologically and nutritionally functional plant polysaccharides / Marta S. Izydorczyk and Costas G. Biliaderis -- Carbohydrates and the risk of cardiovascular disease / Gunilla Onning -- Carbohydrates and obesity / Gail Woodward-Lopez, Dana E. Gerstin, Lorrene D. Ritchie and Sharon E. Fleming -- Dietary carbohydrates and the risk of cancer / Joanne Slavin -- The role of carbohydrates in the prevention and management of type 2 diabetes / Kaisa Poutanen, David Laaksonen, Karin Autio, Hannu Mykkanen and Leo Niskanen -- Carbohydrates and mineral metabolism / David D. Kitts -- Dietary carbohydrates as mood and performance modulators / Larry Christensen -- Carbohydrates and gastrointestinal tract function / Barbara O. Schneeman -- Probiotics, prebiotics and synbiotics;functional ingredients for microbial management strategies / G. C. M. Rouzand -- Potential use of carbohydrates as stabilizers and delivery vehicles of bioactive substances in food / Pirkko Forssell, Paivi Myllarinen, Piia Hakala and Kaisa Poutanen-- Food regulations; health claims for foods fortified with carbohydrates or other nutraceuticals / Jerzy Zawistowski.
Table of contents provided by Syndetics
- Chapter 1 Cereal [Beta]-Glucans: Structures, Physical Properties, and Physiological Functions (p. 1)
- Chapter 2 Resistant Starch (p. 73)
- Chapter 3 Konjac Glucomannan (p. 97)
- Chapter 4 Seed Polysaccharide Gums (p. 127)
- Chapter 5 Microbial Polysaccharides (p. 167)
- Chapter 6 Chitosan as a Dietary Supplement and a Food Technology Agent (p. 215)
- Chapter 7 Arabinoxylans: Technologically and Nutritionally Functional Plant Polysaccharides (p. 249)
- Chapter 8 Carbohydrates and the Risk of Cardiovascular Disease (p. 291)
- Chapter 9 Carbohydrates and Obesity (p. 321)
- Chapter 10 Dietary Carbohydrates and Risk of Cancer (p. 371)
- Chapter 11 The Role of Carbohydrates in the Prevention and Management of Type 2 Diabetes (p. 387)
- Chapter 12 Carbohydrates and Mineral Metabolism (p. 413)
- Chapter 13 Dietary Carbohydrates as Mood and Performance Modulators (p. 435)
- Chapter 14 Carbohydrates and Gastrointestinal Tract Function (p. 471)
- Chapter 15 Probiotics, Prebiotics, and Synbiotics: Functional Ingredients for Microbial Management Strategies (p. 479)
- Chapter 16 Potential Use of Carbohydrates as Stabilizers and Delivery Vehicles of Bioactive Substances in Foods (p. 511)
- Chapter 17 Food Regulations: Health Claims for Foods Fortified with Carbohydrates or Other Nutraceuticals (p. 527)
- Index (p. 561)