Oligosaccharides in food and agriculture
著者
書誌事項
Oligosaccharides in food and agriculture
（ACS symposium series, 849）
American Chemical Society, 2003
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注記
"This symposium was held April 2002 in Orlando, Florida at the 223rd ACS National Meeting"-pref.
Includes bibliographical references and index
内容説明・目次
内容説明
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.
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