Oligosaccharides In Food And Agriculture Gillian Eggleston And Gregory L Ct Eds by Gillian Eggleston And Gregory L Côté (eds.) 9780841219533, 9780841238268, 0841219532, 084123826X instant download after payment.

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 theanalysis 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 onoligosaccharides 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.