Carbohydrates in Food

This new edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. In the book there is increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets suggesting that carbohydrate consumption should be reduced. New starch use applications are also addressed.