Carbohydrates in Food, Third Edition

Description

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch molecules have been improved recently leading to clearer understanding Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics Features the latest developments on research into dietary fiber and starch digestion Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food. Content: Cover Half Title Title Page Copyright Page Table of Contents Preface Editor Contributors Chapter 1: Chromatographic Techniques of Mono-and Disaccharides Analysis 1.1 Introduction 1.2 Objectives 1.3 Chromatographic Methods 1.3.1 History of Chromatography 1.4 Extraction of Mono- and Disaccharides for Chromatography Analyses 1.5 Thin-Layer Chromatography (TLC) 1.5.1 History of TLC 1.5.2 TLC and Mono- and Disaccharides Analysis 1.5.2.1 Solid Supports 1.5.2.2 Eluting Solvents (Phases) 1.5.2.3 Visualization and Identification of the Separated Molecules 1.5.2.4 Separation of Mono- and Disaccharides1.6 Gas Chromatography 1.6.1 Derivatization 1.6.1.1 Silylation 1.6.1.2 Acetylation 1.6.1.3 Alkylation 1.6.2 Separation 1.6.3 Detection 1.6.4 GC Coupled to Mass Spectroscopy 1.7 Liquid Chromatography 1.7.1 High-Performance (Pressure) Liquid Chromatography (HPLC) 1.7.1.1 Analytical Method 1.7.2 Detection 1.7.3 High-Performance Anion-Exchange Chromatography (HPAEC) 1.7.4 Ultra Performance Liquid Chromatography (UPLC) 1.8 Liquid Chromatography Coupled with Mass Spectrometry 1.9 Conclusion Acknowledgments References Chapter 2: Mono- and Disaccharides: Selected Physicochemical and Functional Aspects 2.1 Introduction 2.2 Molecular Structure of Mono- and Disaccharides 2.3 Mono- and Disaccharides in Water Solutions 2.3.1 Solubility 2.3.2 Mutarotation 2.3.3 Effect of Mono- and Disaccharides on Colligative Properties 2.4 Mono- and Disaccharides in Solid Form 2.4.1 Crystalline State and Melting of Sugars 2.4.2 Water Sorption of Crystalline and Amorphous Sugars 2.4.3 Glass Transition and Plasticization of Amorphous Sugars 2.4.4 Critical Values for Water Content and Storage Relative Humidity 2.5 Crystallization of Mono- and Disaccharides2.5.1 Crystallization in Solutions 2.5.2 Amorphous State and Crystallization 2.5.2.1 Effect of Plasticization on Crystallization 2.5.2.2 Kinetics of Crystallization 2.5.2.3 Leveling-Off Extent of Crystallization 2.5.2.4 Crystal Forms 2.6 Summary and Conclusions Chapter 3: Health Aspects of Mono- and Disaccharides 3.1 Introduction 3.2 Absorption and Metabolism of Sugars 3.2.1 Absorption 3.2.2 Glycemic Response 3.2.3 Storage 3.3 Sugars and Obesity 3.3.1 Background 3.3.2 Epidemiological Studies 3.3.2.1 Methodological and Analytical Pitfalls3.3.2.2 Cross-Sectional Studies 3.3.2.3 Prospective Studies 3.3.3 Intervention Studies 3.3.3.1 Short-Term Intervention Studies 3.3.3.2 Long-Term Clinical Intervention Studies 3.3.3.3 Glycemic Index, Appetite, and Body Weight Regulation 3.3.4 Conclusion 3.4 Sugars and Type 2 Diabetes Mellitus 3.4.1 Background 3.4.2 Diabetic Complications and Glycemic Control 3.4.3 Sugar Intake and the Risk of Developing Diabetes 3.4.4 Consumption of Sugars and Metabolic Control in Diabetes