Oligosaccharides in Food and Agriculture (ACS Symposium Series)

Oligosaccharides in Food and Agriculture (ACS Symposium Series)

Editorial Reviews
Book Description
Oligosaccharides in Food and Agriculture presents a combination of reviews and descriptions of current research relating to plant derived oligosaccharides that occur in food, agricultural products, and by-products. This book begins with two chapters describing state-of-the-art methods for the
analysis of oligosaccharides. Several chapters are then devoted to the biosynthesis, structure, properties, and uses of oligosaccharides. Prebiotics, a rapidly expanding field that combines carbohydrate biochemistry, microbiology, and nutrition, is heavily emphasized. Two chapters on
oligosaccharides derived from or related to starch follow this section. The book concludes with a pair of chapters that focus on oligosaccharides in sugarcane that can be used as markers for sugarcane deterioration and affect the processing of sugar.

Oligosaccharides in Food and Agriculture (ACS Symposium Series),Gillian Eggleston,Gregory L. Cot'e,An American Chemical Society Publication,084123826X,Carbohydrate content,Chemistry - General,Chemistry - Organic,Congresses,Food,Life Sciences - Biochemistry,Oligosaccharides,Science,Science/Mathematics,Textiles & Polymers,Agriculture & Farming,Chemistry | Food Chemistry,Lipids,Microbiology (non-medical),Science / Chemistry / Organic

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