Functional Food Carbohydrates

• Other Authors: Biliaderis, Costas G. (edited), Izydorczyk, Marta S. (edited)
• Format: Book
• Language: English
• Published: Boca Raton, FL CRC Press 2007
• Series: Functional foods & nutraceuticals series
• Subjects: Functional foods; Carbohydrates in human nutrition
• Online Access: Click Here to View Status and Holdings.

 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.   Descriptive content provided by Syndetics™