Bibliographic Information

Oligosaccharides in food and agriculture

Gillian Eggleston, editor, Gregory L. Côté, editor ; sponsored by the ACS Division of Carbohydrate Chemistry

(ACS symposium series, 849)

American Chemical Society, 2003

Available at  / 6 libraries

Search this Book/Journal

Note

"This symposium was held April 2002 in Orlando, Florida at the 223rd ACS National Meeting"-pref.

Includes bibliographical references and index

Description and Table of Contents

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.

by "Nielsen BookData"

Related Books: 1-1 of 1

Details

  • NCID
    BA62434397
  • ISBN
    • 084123826X
  • Country Code
    us
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    Washington, D.C.
  • Pages/Volumes
    xii, 250 p.
  • Size
    24 cm
  • Parent Bibliography ID
Page Top