Biliaderis / Izydorczyk Functional Food Carbohydrates

Erscheinungsjahr 2006
ISBN: 978-1-4200-0351-2
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 570 Seiten

Reihe: Functional Foods and Nutraceuticals

Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial nonnutritive effects of carbohydrates on human health. Furthermore, there is a need to establish definitive relations among the structure, physical property, and physiological function of these bioactive compounds. As more of the benefit and functional versatility of carbohydrates is revealed, it is clear that any future research and recommendation must be based on a solid synthesis of multidisciplinary findings including epidemiological, metabolic, and clinical nutritional data. Through clinical and epidemiological studies, Functional Food Carbohydrates addresses the specific classes of carbohydrates that seem to exert health-enhancing effects. The text begins with in-depth treatments of the chemistry, physical properties, processing technology, safety and health benefits of a variety of carbohydrates including cereal beta-glucans, microbial polysaccharides, chitosan, arabinoxylans, resistant starch, and other polysaccharides of plant origin. The authors then discuss the physiological and metabolic effects that a variety of carbohydrates have on specific chronic diseases such as cancer, diabetes, cardiovascular disease, obesity, and various gastrointestinal disorders. The final chapters discuss the regulatory and technological aspects of using carbohydrates as functional foods. Specifically, the authors consider the safety and efficacy of pre-, pro-, and synbiotics, and the potential use of carbohydrates as delivery vehicles for other bioactive compounds. With contributions from experts specializing in food chemistry and technology, as well as human nutrition and physiology, this text illuminates the link between the behavior of carbohydrate compounds and their beneficial end-result on human health.

Zielgruppe

Food scientists, food chemists, food and nutraceutical supplements industries, government, nutrition scientists, students.

Autoren/Hrsg.

Biliaderis, Costas G.

Izydorczyk, Marta S.

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Vorklinische Medizin: Grundlagenfächer Physiologie

Inhaltsverzeichnis

Cereal -Glucans: Structure, Physical Properties, and Physiological Functions, A. Lazaridou, C. G. Biliaderis, and M. S. Izydorczyk
Resistant Starch, Donald B. Thompson
Konjac Glucomannan, K. Nishinari and S. Gao
Seed Polysaccharide Gums, S. W. Cui, S. Ikeda, and M.N.A. Eskin
Microbial Polysaccharides, I. Giavasis and C. G. Biliaderis
Chitosan as a Dietary Supplement and a Food Technology Agent, R.A.A. Muzzarelli and C. Muzzarelli
Arabinoxylans: Technologically and Nutritionally Functional Plant Polysaccharides, M. S. Izydorczyk and C. G. Biliaderis
Carbohydrates and the Risk of Cardiovascular Disease, G. Önning
Carbohydrates and Obesity, G. Woodward-Lopez, D. E. Gerstein, L. D. Ritchie, and S.E. Fleming
Dietary Carbohydrates and Risk of Cancer, J. Slavin
The Role of Carbohydrates in the Prevention and Management of Type 2 Diabetes, K. Poutanen, D. Laaksonen, K. Autio, H. Mykkänen, and L. Niskanen
Carbohydrates and Mineral Metabolism, D.D. Kitts.
Dietary Carbohydrates as Mood and Performance Modulators, L. Christensen
Carbohydrates and Gastrointestinal Tract Function, B.O. Schneeman
Probiotics, Prebiotics, and Synbiotics: Functional Ingredients for Microbial Management Strategies, G.C.M. Rouzaud
Potential Use of Carbohydrates as Stabilizers and Delivery Vehicles of Bioactive Substances in Foods, P. Forssell, P. Myllärinen, P. Hakala, and K. Poutanen
Food Regulations: Health Claims for Foods Fortified with Carbohydrates or Other Nutraceuticals, J. Zawistowski