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Author: Costas G. Biliaderis
Publisher: CRC Press
ISBN: 1420003518
Category : Technology & Engineering
Languages : en
Pages : 588
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Book Description
Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management, focusing on chronic diseases.
Author: Costas G. Biliaderis
Publisher: CRC Press
ISBN: 1420003518
Category : Technology & Engineering
Languages : en
Pages : 588
Get Book Here
Book Description
Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management, focusing on chronic diseases.
Author: Jian Chen
Publisher: CRC Press
ISBN: 1498718787
Category : Technology & Engineering
Languages : en
Pages : 322
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Book Description
"Functional carbohydrates" is the term used to describe those carbohydrates that play an important role in strengthening immunity, decreasing the level of blood-lipid, and regulating the intestinal flora of humans, beyond those simply used as the energy-supplying materials. To date functional carbohydrates mainly cover dietary fiber, functional polysaccharides, functional oligosaccharides, sugar alcohols, and other functional monosaccharides. Functional Carbohydrates: Development, Characterization, and Biomanufacture facilitates tracking the important progresses in functional carbohydrates. This book addresses the history and recent developments of a selected number of important functional carbohydrates and it introduces the source, properties, and applications of a number of functional carbohydrates. It describes in detail the biomanufacture of these carbohydrates based on fermentation or enzyme catalysis, including the strain screening and improvement, optimization of fermentation process, and product downstream processing.
Author: Jing Wu
Publisher: CRC Press
ISBN: 1040008275
Category : Technology & Engineering
Languages : en
Pages : 339
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Book Description
Functional carbohydrates have low or moderate energy and health-promoting effects. They are greatly favored in a variety of areas, such as food, pharmaceuticals, feed, and agriculture. The low-cost and high-yield manufacturing of functional carbohydrates is a prerequisite for their widespread application. Compared to extraction and chemical methods, biomanufacture dominates the production of functional carbohydrates, and there have been continuous innovations and technological progress over the last decades. Biomanufacture of Functional Carbohydrates provides the systemic introduction of biomanufacture of ten functional carbohydrates. Each chapter introduces the function and application of a functional carbohydrate, and then focuses on the recent advancements of the enzymes and catalytic pathways associated with its biosynthesis. It provides detailed information on the structure and function, molecular modification, and preparation of the relative enzymes and the strategies of preparation of the functional carbohydrates catalyzed by single or complex enzymes and discusses the characteristics of different strategies. The microbial fermentation methods for producing some functional carbohydrates, including details about construction and regulation of recombinant strains, are also described. In addition, this book provides suggestions for future research in the biomanufacture of functional carbohydrates. Features: Presents detailed information of enzymes used for preparation of the functional carbohydrates Focuses on the structure and function, molecular modification, and preparation of the relative enzymes Introduces strategies of preparation of the functional carbohydrates catalyzed by single or complex enzymes Compares the characteristics of different strategies Readers will gain timely and comprehensive knowledge of the emerging science and technology around biomanufacture of functional carbohydrates and how to select, acquire, and use the appropriate enzymes to produce functional carbohydrates and advance the benefits of human life.
Author: Wanmeng Mu
Publisher: Springer Nature
ISBN: 9813360216
Category : Science
Languages : en
Pages : 294
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Book Description
This book focuses on the latest research and new techniques in the field of functional carbohydrate-related enzymes. Carbohydrates are a key form of energy for most organisms. The “good” carbohydrates generally refer to functional carbohydrates. In addition to the low or moderate energy-supplying function, they have more nutritious value than traditional carbohydrates and some of them also have health-promoting effects especially prebiotic actions. Several enzymatic methods for the synthesis of such carbohydrates have been discovered and developed in the recent decades, providing a new range of application areas for these novel enzymes. This book addresses the classification of functional carbohydrate-related enzymes and the overall development in food enzyme in Chapter 1. Chapters 2-5 describe the isomerases or epimerases involved in the production of rare sugars, such as D-allulose, D-mannose, D-tagatose, and D-allose. While the studies of the enzymes related to fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS) dominate the scientific literature in the field of enzymatic production of health-functional oligosaccharides, some enzymes also show promise for the emerging oligosaccharide production, which are introduced in Chapters 6-8. Chapters 9-12 summarize the new enzymatic technologies and applications in fructan- and glycan-related industries. The last Chapter gives an overall prospective on the trends of enzymatic functional carbohydrate production. This book is a valuable resource for researchers and graduate students in the fields of biotechnology, enzyme engineering, and carbohydrate production, as well as the health industry.
Author: Milda E. Embuscado
Publisher: DEStech Publications, Inc
ISBN: 1605950386
Category : Technology & Engineering
Languages : en
Pages : 491
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Book Description
How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.
Author: Gregory R. Bock
Publisher: John Wiley & Sons
ISBN: 0470513837
Category : Science
Languages : en
Pages : 304
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Book Description
Contributors to this volume explore the role of carbohydrates in communication between cells of multicellular organisms. Topics covered include the thermodynamics and spatial restrictions of oligosaccharide-protein interactions, the role of carbohydrates in recognition and as components of cell adhesion molecules, and abnormal glycosylation in several disease states.
Author: Steve W. Cui
Publisher: CRC Press
ISBN: 0203485289
Category : Technology & Engineering
Languages : en
Pages : 431
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Book Description
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309062284
Category : Computers
Languages : en
Pages : 186
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Book Description
In much of biology, the search for understanding the relation between structure and function is now taking place at the macromolecular level. Proteins, nucleic acids, and polysaccharides are macromolecule--polymers formed from families of simpler subunits. Because of their size and complexity, the polymers are capable of both inter- and intramolecular interactions. These interactions confer upon the polymers distinctive three-dimensional shapes. These tertiary configurations, in turn, determine the function of the macromolecule. Computers have become so inextricably involved in empirical studies of three-dimensional macromolecular structure that mathematical modeling, or theory, and experimental approaches are interrelated aspects of a single enterprise.
Author:
Publisher:
ISBN:
Category : Botanical chemistry
Languages : en
Pages : 680
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Book Description
Author: R Rastall
Publisher: Elsevier
ISBN: 184569371X
Category : Technology & Engineering
Languages : en
Pages : 337
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Book Description
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. - Reviews the latest advanced methods to develop specific enzymes - Discusses ways of producing higher quality food products - Explores the improvement and production of enzymes
