Oligosaccharides in food and agriculture

Author(s)

• Eggleston, Gillian
• Cote, Gregory L.
• American Chemical Society. Division of Carbohydrate Chemistry
• American Chemical Society. Meeting

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

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"

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:
  • BA00073096