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Oligosaccharides in Food and Agriculture

Oligosaccharides in Food and Agriculture (Hardback)

£127.50
Printed to order. Despatched in 2-3 weeks.
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Synopsis

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.

Natural World & The EnvironmentAgriculture & farmingScience & MathematicsBiology, life sciencesBiochemistryLipidsScience & MathematicsBiology, life sciencesMicrobiology non-medical Publisher: Oxford University Press Inc Publication Date: 05/06/2003 ISBN-13: 9780841238268  Details: Type: Hardback Format: Books
Availability: Printed to order. Despatched in 2-3 weeks.  

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