Carbohydrate Nutrition covers the nutritional functionality of foods needed to address the metabolic disease epidemic. The source and structure of carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose are introduced, as is their function in the small intestine and colon. Nutrition researchers, food scientists, food chemists, and those studying and researching related topics will benefit from this book and can apply their learnings to the design of foods with better carbohydrate nutrition. Presents a holistic view of the structure-function of common carbohydrates in both the upper and lower gastrointestinal tractsContains the sources and structures of common food carbohydratesExplains the rate, extent, and location of digestion and absorption for glycemic starch and dietary fibersHighlights physiological responses and beneficial health effects of food carbohydrates INDICE: 1. Overview of food carbohydrates: Chemistry and classification2. Carbohydrate digestion and absorption in human digestive track3. Carbohydrates and the glycemic index (GI)4. Prebiotics in foods: Structure, digestion fate and clinical evidence5. Human milk oligosaccharides: Chemistry, digestion and immune functions and current applications6. Starch structure-digestibility relationship and applications in low glycemic food7. Resistant starch: In vitro fecal fermentation characteristics and health implications8. Cellulose: Structure and beneficial functions in human digestive track9. Arabinoxylan: Sources, structures and health beneficial effects10. Beta-glucan: Structure and health beneficial effects11. Pectin: Chemical structure and health beneficial effects12. Polyols: utilization mechanism and health benefits13. Food gums: Nutritional functionality and applications in health foods14. Design rules of nutritious carbohydrate enriched foods
- ISBN: 978-0-443-15700-4
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 431
- Fecha Publicación: 01/11/2024
- Nº Volúmenes: 1
- Idioma: Inglés