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Author: Costas G. Biliaderis Publisher: CRC Press ISBN: 1420003518 Category : Technology & Engineering Languages : en Pages : 588
Book Description
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
Author: Costas G. Biliaderis Publisher: CRC Press ISBN: 1420003518 Category : Technology & Engineering Languages : en Pages : 588
Book Description
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
Author: Jian Chen Publisher: CRC Press ISBN: 131535389X Category : Technology & Engineering Languages : en Pages : 340
Book Description
"Functional carbohydrates" is the term used to describe those carbohydrates that play an important role in strengthening immunity, decreasing the level of blood-lipid, and regulating the intestinal flora of humans, beyond those simply used as the energy-supplying materials. To date functional carbohydrates mainly cover dietary fiber, functional polysaccharides, functional oligosaccharides, sugar alcohols, and other functional monosaccharides. Functional Carbohydrates: Development, Characterization, and Biomanufacture facilitates tracking the important progresses in functional carbohydrates. This book addresses the history and recent developments of a selected number of important functional carbohydrates and it introduces the source, properties, and applications of a number of functional carbohydrates. It describes in detail the biomanufacture of these carbohydrates based on fermentation or enzyme catalysis, including the strain screening and improvement, optimization of fermentation process, and product downstream processing.
Author: Jing Wu Publisher: CRC Press ISBN: 1040008275 Category : Technology & Engineering Languages : en Pages : 339
Book Description
Functional carbohydrates have low or moderate energy and health-promoting effects. They are greatly favored in a variety of areas, such as food, pharmaceuticals, feed, and agriculture. The low-cost and high-yield manufacturing of functional carbohydrates is a prerequisite for their widespread application. Compared to extraction and chemical methods, biomanufacture dominates the production of functional carbohydrates, and there have been continuous innovations and technological progress over the last decades. Biomanufacture of Functional Carbohydrates provides the systemic introduction of biomanufacture of ten functional carbohydrates. Each chapter introduces the function and application of a functional carbohydrate, and then focuses on the recent advancements of the enzymes and catalytic pathways associated with its biosynthesis. It provides detailed information on the structure and function, molecular modification, and preparation of the relative enzymes and the strategies of preparation of the functional carbohydrates catalyzed by single or complex enzymes and discusses the characteristics of different strategies. The microbial fermentation methods for producing some functional carbohydrates, including details about construction and regulation of recombinant strains, are also described. In addition, this book provides suggestions for future research in the biomanufacture of functional carbohydrates. Features: Presents detailed information of enzymes used for preparation of the functional carbohydrates Focuses on the structure and function, molecular modification, and preparation of the relative enzymes Introduces strategies of preparation of the functional carbohydrates catalyzed by single or complex enzymes Compares the characteristics of different strategies Readers will gain timely and comprehensive knowledge of the emerging science and technology around biomanufacture of functional carbohydrates and how to select, acquire, and use the appropriate enzymes to produce functional carbohydrates and advance the benefits of human life.
Author: Wanmeng Mu Publisher: Springer Nature ISBN: 9813360216 Category : Science Languages : en Pages : 289
Book Description
This book focuses on the latest research and new techniques in the field of functional carbohydrate-related enzymes. Carbohydrates are a key form of energy for most organisms. The “good” carbohydrates generally refer to functional carbohydrates. In addition to the low or moderate energy-supplying function, they have more nutritious value than traditional carbohydrates and some of them also have health-promoting effects especially prebiotic actions. Several enzymatic methods for the synthesis of such carbohydrates have been discovered and developed in the recent decades, providing a new range of application areas for these novel enzymes. This book addresses the classification of functional carbohydrate-related enzymes and the overall development in food enzyme in Chapter 1. Chapters 2-5 describe the isomerases or epimerases involved in the production of rare sugars, such as D-allulose, D-mannose, D-tagatose, and D-allose. While the studies of the enzymes related to fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS) dominate the scientific literature in the field of enzymatic production of health-functional oligosaccharides, some enzymes also show promise for the emerging oligosaccharide production, which are introduced in Chapters 6-8. Chapters 9-12 summarize the new enzymatic technologies and applications in fructan- and glycan-related industries. The last Chapter gives an overall prospective on the trends of enzymatic functional carbohydrate production. This book is a valuable resource for researchers and graduate students in the fields of biotechnology, enzyme engineering, and carbohydrate production, as well as the health industry.
Author: Wanmeng Mu Publisher: Springer ISBN: 9789813360235 Category : Science Languages : en Pages : 0
Book Description
This book focuses on the latest research and new techniques in the field of functional carbohydrate-related enzymes. Carbohydrates are a key form of energy for most organisms. The “good” carbohydrates generally refer to functional carbohydrates. In addition to the low or moderate energy-supplying function, they have more nutritious value than traditional carbohydrates and some of them also have health-promoting effects especially prebiotic actions. Several enzymatic methods for the synthesis of such carbohydrates have been discovered and developed in the recent decades, providing a new range of application areas for these novel enzymes. This book addresses the classification of functional carbohydrate-related enzymes and the overall development in food enzyme in Chapter 1. Chapters 2-5 describe the isomerases or epimerases involved in the production of rare sugars, such as D-allulose, D-mannose, D-tagatose, and D-allose. While the studies of the enzymes related to fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS) dominate the scientific literature in the field of enzymatic production of health-functional oligosaccharides, some enzymes also show promise for the emerging oligosaccharide production, which are introduced in Chapters 6-8. Chapters 9-12 summarize the new enzymatic technologies and applications in fructan- and glycan-related industries. The last Chapter gives an overall prospective on the trends of enzymatic functional carbohydrate production. This book is a valuable resource for researchers and graduate students in the fields of biotechnology, enzyme engineering, and carbohydrate production, as well as the health industry.
Author: Vinood B. Patel Publisher: Academic Press ISBN: 0128498749 Category : Technology & Engineering Languages : en Pages : 442
Book Description
Molecular Nutrition: Carbohydrates presents the nutritional and molecular aspects of carbohydrates. As part of the Molecular Nutrition includes sections covering carbohydrate metabolism, carbohydrates in the diet, insulin resistance, dietary sugars, cardiometabolic risk, lipoproteins, low-carbohydrate diets, antioxidants, refined dietary sugars, fats, glucose transporters, glucose sensing, the role of phosphorylation, carbohydrate responsive binding protein, cyclic AMP, peroxisome proliferator-activated receptors, SIRT1, insulinotropic polypeptide (GIP) and GIP receptor (GIPR) genes rRNA and transcription, and more. In addition, the book addresses emerging fields of molecular biology and presents important discoveries relating to diet and nutritional health. Summarizes molecular nutrition in health as related to carbohydrates Addresses emerging fields of molecular biology and presents important discoveries relating to diet and nutritional health Includes key facts, a mini dictionary of terms and summary points
Author: Jack Preiss Publisher: Elsevier ISBN: 1483220338 Category : Science Languages : en Pages : 661
Book Description
The Biochemistry of Plants: A Comprehensive Treatise, Volume 3: Carbohydrates: Structure and Function is a compilation of contributions dealing with studies in the area of plant carbohydrates. The articles in this volume are grouped into three sections. The first section deals with topics concerning the monosaccharides and their derivatives found in plants. The integration and control of vital pathways concerned with hexose phosphate metabolism, glycolysis, gluconeogenesis; the metabolism of monosaccharide derivatives; and the formation of sugar nucleotides and their various transformations to the many novel sugar derivatives normally found in plant cell walls and complex carbohydrates are discussed in this section. The second part deals with the occurrence, biosynthesis, and transport of disaccharides and oligosaccharides. The final section of the volume is concerned with the occurrence, structure, and biosynthesis of simple and complex polysaccharides and glycoconjugates associated with cell walls and membranes. Biochemists and botanists will find the book a great reference material.
Author: Orio Ciferri Publisher: Springer Science & Business Media ISBN: 1468445383 Category : Medical Languages : en Pages : 492
Book Description
This volume contains the presentations of the principal speakers at the NATO Advanced Study Institute held at Porto Portese, Italy,23 August - 2 September, 1982. This meeting was the third in a series devoted to the molecular biology of plants. The initial meeting was held in Strasbourg, France in 1976 (J. Weil and L. Bogorad, organizers), and the second in Edinburgh, Scotland in 1979 (C. Leaver, organizer). As in these previous meetings, we have attempted to cover the major topics of plant molecular biology so as to promote the integration of information emerging at an accelerating rate from the various sub-disciplines of the field. In addition, we have introduced several topics, unique to higher plants, that have not yet been approached with the tools of molec ular biology, but that should present new and important aspects of plants amenable to study in terms of DNA -+ RNA -+ Protein. This meeting also served to inaugerate the new International Society for Plant Molecular Biology. The need for this society is, like the NATO meetings themselves, an indication of the growth, vitalitv and momentum of this field of research.
Author: Susan Sungsoo Cho Publisher: CRC Press ISBN: 9780203909577 Category : Technology & Engineering Languages : en Pages : 702
Book Description
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
Author: Charis M. Galanakis Publisher: Academic Press ISBN: 0323850537 Category : Technology & Engineering Languages : en Pages : 633
Book Description
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims
Author: Costas G. Biliaderis
Author: Costas G. Biliaderis
Author: Jian Chen
Author: Jing Wu
Author: Wanmeng Mu
Author: Wanmeng Mu
Author: Vinood B. Patel
Author: Jack Preiss
Author: Orio Ciferri
Author: Susan Sungsoo Cho
Author: Charis M. Galanakis