Cover image for Oligosaccharides in food and agriculture
Title:
Oligosaccharides in food and agriculture
Series:
ACS symposium series ; 849
Publication Information:
New York : American Chemical Society, 2003
ISBN:
9780841238268

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30000010061019 QP702.O44 O54 2003 Open Access Book Book
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Summary

Summary

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.


Author Notes

Gregory L. Cote is at Both at USDA.


Table of Contents

Gillian Eggleston and Gregory L. CoteJeffrey S. RohrerCasey C. Grimm and Deborah A. Grimm and Christine J. BergmanRobert A. Rastall and Arland T. Hotchkiss, Jr.Arland T. Hotchkiss, Jr. and Estibaliz Olano-Martin and William E. Grace and Glenn R. Gibson and Robert A. RastallKlaus Buchholz and Juergen SeibelGregory L. Cote and Scott M. Holt and Candace Miller-FosmoreMagali Remaud-Simeon and Cecile Albenne and Gilles Joucla and Emeline Fabre and Sophie Bozonnet and Sandra Pizzut and Pierre Escalier and Gabrielle Potocki-Veronese and Pierre MonsanTetsuya Nakada and Tomoyuki Nishimoto and Hiroto Chaen and Shigeharu FukudaBryan W. Wolf and JoMay Chow and Maureen K. Snowden and Keith A. GarlebBryan C. TunglandJames A. Douglas and Merilyn Manley-Harris and John J. C. Scheffer and Natalie A. WongJohn F. Robyt and Kwan Hwa Park and Soo-Bok Lee and Seung-Heon YoonFrank Barresi and Angela Eads and Melanie KenyonP. G. Morel du BoilGillian Eggleston and Michael Grisham
Prefacep. ix
1. Oligosaccharides in Food and Agriculturep. 1
Analytical Techniques
2. High-Performance Anion-Exchange Chromatography with Pulsed Amperometric for the Determination of Oligosaccharides in Foods and Agricultural Productsp. 16
3. The Analysis of Oligosaccharides by Mass Spectrometryp. 32
Prebiotics: Biosynthesis, Structures, and Properties
4. Potential for the Development of Prebiotic Oligosaccharides from Biomassp. 44
5. Pectic Oligosaccharides as Prebioticsp. 54
6. Isomaltooligosaccharidesp. 63
7. Prebiotic Oligosaccharides via Alternansucrase Acceptor Reactionsp. 75
8. Glucansucrases: Structural Basis, Mechanistic Aspects, and New Perspectives for Engineeringp. 90
9. Kojioligosaccharides: Application of Kojibiose Phosphorylase on the Formation of Various Kojioligosaccharidesp. 104
10. Medical Foods and Fructooligosaccharides: A Novel Fermentable Dietary Fiberp. 118
11. Fructooligosaccharides and Other Fructans: Structures and Occurrence, Production, Regulatory Aspects, Food Applications, and Nutritional Health Significancep. 135
12. Yacon: An Ancient Crop in a New Landp. 153
Oligoaccharides Related to or That Are Derived from Starch
13. Enzymatic Synthesis of Acarbose Oligosaccharide Analogues as New Enzyme Inhibitorsp. 168
14. Maltooligosaccharides from Cornp. 182
Oligosaccharides Occurring in or That Are Formed from the Deterioration of Sugar Cane
15. Some Effects of Oligosaccharides on Sucrose Crystallizationp. 198
16. Oligosaccharides in Cane and Their Formation on Cane Deteriorationp. 211
Indexes
Author Indexp. 235
Subject Indexp. 236