Science and Technology of Fructans

Science and Technology of Fructans

Author: Michio Suzuki

Publisher: CRC Press

Published: 1993-07-23

Total Pages: 392

ISBN-13: 9780849351112

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The first book to be published on the subject of fructans, Science and Technology of Fructans provides a thorough treatment of this carbohydrate from recent research in a broad range of disciplines to applications in crop, animal and food science. This volume includes a detailed glossary and offers a terminology system that can be used by all fructan scientists. It also reviews modern analytical methods and Japanese and European technologies for commercial production and use of fructans. Topics covered by contributors to Science and Technology of Fructans include chemical structure and characteristics, metabolism in microorganisms and plants, fructans in crop production and preservation and in human and animal diets, and production and utilization of microbial fructans and inulin. A chapter by J.S.D. Bacon and J. Edelman, who established the modern biochemistry of fructans in the mid-20th century, includes personal reminiscences of the early years of fructan research. Since this volume crosses all disciplinary boundaries of fructan research, Science and Technology of Fructans is indispensable to biochemists; carbohydrate chemists; analytical chemists; and crop, horticultural, animal, and food scientists. It will also be useful reading for nutritionists, agricultural extension workers, and members of the food industry.


Inulin-Type Fructans

Inulin-Type Fructans

Author: Marcel Roberfroid

Publisher: CRC Press

Published: 2004-10-28

Total Pages: 392

ISBN-13: 0203504933

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Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary fiber in the digestive system and have applications as


Prebiotics and Probiotics Science and Technology

Prebiotics and Probiotics Science and Technology

Author: Dimitris Charalampopoulos

Publisher: Springer Science & Business Media

Published: 2009-08-12

Total Pages: 1273

ISBN-13: 0387790578

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A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.


Carbohydrates as Organic Raw Materials III

Carbohydrates as Organic Raw Materials III

Author: Herman van Bekkum

Publisher: John Wiley & Sons

Published: 2008-07-11

Total Pages: 325

ISBN-13: 3527614885

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This volume is the continuation of a successful bookseries devoted to an increasingly vital subject: the utilization of carbohydrates as chemical raw materials. Sixteen contributions present an overview of current research thereby covering several new topics which were not dealt with in the preceeding volumes: - production and use of inulin - lactose: its manufacture and physico-chemical properties - lactic acid production and utilization - bulking agents: polydextrose - alkyl polyglucoside, a carbohydrate-based surfactant As more than sixty percent of the authors come from industry, this volume is the most practice-oriented of the series. Thus, this book will be a valuable tool for young as well as for experienced researchers working in the challenging field of upgrading renewable resources.


Photoassimilate Distribution Plants and Crops Source-Sink Relationships

Photoassimilate Distribution Plants and Crops Source-Sink Relationships

Author: Zamski

Publisher: Routledge

Published: 2017-09-29

Total Pages: 928

ISBN-13: 1351424904

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Adopting an interdisciplinary approach to the study of photoassimilate partitioning and source-sink relationhips, this work details the major aspects of source-sink physiology and metabolism, the integration of individual components and photoassimilate partitioning, and the whole plant source-sink relationships in 16 agriculturally important crops. The work examines in detail the components of carbon partitioning, such as ecology, photosynthesis, loading, transport and anatomy, and discusses the impact of genetic, environmental and agrotechnical factors on the parts of whole plant source-link physiology.


Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology

Author: Monica Lizeth Chavez-Gonzalez

Publisher: CRC Press

Published: 2019-01-15

Total Pages: 276

ISBN-13: 0429947097

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The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.


Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology

Author: Monica Chavez-Gonzalez

Publisher: CRC Press

Published: 2021-03-11

Total Pages: 915

ISBN-13: 0429947062

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This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.


Science and Technology of Fibers in Food Systems

Science and Technology of Fibers in Food Systems

Author: Jorge Welti-Chanes

Publisher: Springer Nature

Published: 2020-04-15

Total Pages: 464

ISBN-13: 3030386546

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This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.


Regulation of Primary Metabolic Pathways in Plants

Regulation of Primary Metabolic Pathways in Plants

Author: Nicholas J. Kruger

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 316

ISBN-13: 940114818X

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Over the past decade, advances in molecular biology have provided the impetus for a resurgence of interest in plant metabolism. At a general level, the potential for modifying the quantity or quality of harvestable crop products through genetic manipulation has provided an agronomic rationale for seeking a greater understanding of primary plant metabolism and its regulation. Moreover, the now facile techniques for transformation of many plant species and the consequential capacity to manipulate the amounts of specific individual enzymes within specific cell types provides an exciting direct approach for studying metabolic problems. Such transgenic plants are also becoming invaluable tools in studies at the interface between metabolism and other sub-disciplines such as physiology and ecology. The interest generated in plant metabolism by these developments has also encouraged the re-introduction of more conventional biochemical techniques for metabolic analysis. Finally, in common with other areas of cell biology, the wealth of information that can be obtained at the nucleic acid level has provided the stimulus for identification and characterisation of metabolic processes in far greater detail than previously envisaged. The result of these advances it that researchers now have the confidence to address problems in plant metabolism at levels not previously attempted. This book presents the proceedings of an international conference held on 9-11 January 1997 at St Hugh's College, Oxford under the auspices of the Phytochemical Society of Europe.


The Book of Fructans

The Book of Fructans

Author: Wim Van den Ende

Publisher: Academic Press

Published: 2023-03-21

Total Pages: 366

ISBN-13: 0323858082

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After more than 30 years, The Book of Fructans represents the first and most comprehensive coverage of fructans generated by pioneer glycoscientists from the field. It outlines the fundamentals of all fructan types, their terminology, chemical and structural-functional features, biosynthetic enzymes that make and break them, their presence and possible roles in nature, their evolutionary aspects and their microbial, enzymatic, and plant-based production. Additional sections cover the applications of fructans, specifically, the agro/chemical and biomedical applications, health, pharmaceutical and cosmetic applications, fructans in food and feed, fructan nanotechnology, the immunomodulatory and antiviral effects of fructans and the perspectives for fructans in circular economies and sustainable societies. Intended for scientists, entrepreneurs, academicians and students working in related fields, this book will be a useful resource for all who wish to learn more about these extraordinary carbohydrates. - Combines all aspects of fructans in a single volume - Covers fundamentals, applications and society - Introduces 'Fructans for Life' concepts