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Titre :	Carbohydrates in food Ajouter au panier
Auteur(s) :	Ann-Charlotte Eliasson, Éditeur scientifique
Type de document :	Livre
Sujets :	GOMME NATURELLE ; MONO DISACCHARIDE ; AMIDON ; GELIFICATION ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE Amidons ; Appareil cardiovasculaire -- Maladies ; Céréales ; Chromatographie ; Diabète ; Digestion ; Glucides ; Index glycémique ; Membrane cellulaire ; Nutrition ; Oses ; Polysaccharides ; Santé
Résumé :	Carbohydrates in Food, Third 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. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: . Explains how models for starch molecules have been improved recently leading to clearer understanding . Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as p[...] Carbohydrates in Food, Third 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. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: . Explains how models for starch molecules have been improved recently leading to clearer understanding . Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics . Features the latest developments on research into dietary fiber and starch digestion Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevan
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2017
Mention d'édition :	3rd ed.
Format :	1 vol. (XXII-639 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Chapter 1 Chromatographic Techniques of Mono- and Disaccharides Analysis Noureddine Benkeblia 1.1 Introduction 1.2 Objectives 1.3 Chromatographic Methods 1.3.1 History of Chromatography 1.4 Extraction of Mono- and Disaccharides for Chromatography Analyses 1.5 Tin-Layer Chromatography (TLC) 1.5.1 History of TLC 1.5.2 TLC and Mono- and Disaccharides Analysis 1.5.2.1 Solid Supports 1.5.2.2 Eluting Solvents (Phases) Chapter 1 Chromatographic Techniques of Mono- and Disaccharides Analysis Noureddine Benkeblia 1.1 Introduction 1.2 Objectives 1.3 Chromatographic Methods 1.3.1 History of Chromatography 1.4 Extraction of Mono- and Disaccharides for Chromatography Analyses 1.5 Tin-Layer Chromatography (TLC) 1.5.1 History of TLC 1.5.2 TLC and Mono- and Disaccharides Analysis 1.5.2.1 Solid Supports 1.5.2.2 Eluting Solvents (Phases) 1.5.2.3 Vizualization and Identification of the Deparated Molecules 1.5.2.4 Separation of Mono- and Disaccharides 1.6 Gas Chromatography 1.6.1 Derivatization 1.6.1.1 Silylation 1.6.1.2 Acetylation 1.6.1.3 Alkylation 1.6.2 Separation 1.6.3 Detection 1.6.4 GC Coupled to Mass Spectroscopy 1.7 Liquid Chromatography 1.7.1 High-Performance (Pressure) Liquid Chromatography (HPLC) 1.7.1.1 Analytical Method 1.7.2 Detection 1.7.3 High-Performance Anion-Exchange Chromatography (HPAEC) 1.7.4 Ultra Performance Liquid Chromatography (UPLC) 1.8 Liquid Chromatography Coupled with Mass Spectrometry 1.9 Conclusion Chapter 2 Mono- and Disaccharides: Selected Physicochemical and Functional Aspects Kirsi Jouppila 2.1 Introduction 2.2 Molecular Structure of Mono- and Disaccharides 2.3 Mono- and Disaccharides in Water Solutions 2.3.1 Solubility 2.3.2 Mutarotation 2.3.3 Effect of Mono- and Disaccharides on Colligative Properties 2.4 Mono- and Disaccharides in Solid Form 2.4.1 Crystalline State and Melting of Sugars 2.4.2 Water Sorption of Crystalline and Amorphous Sugars 2.4.3 Glass Transition and Plasticization of Amorphous Sugars 2.4.4 Critical Values for Water Content and Storage Relative Humidity 2.5 Crystallization of Mono- and Disaccharides 2.5.1 Crystallization in Solutions 2.5.2 Amorphous State and Crystallization 2.5.2.1 Effect of Plasticization on Crystallization 2.5.2.2 Kinetics of Crystallization 2.5.2.3 Leveling-Off Extent of Crystallization 2.5.2.4 Crystal Forms 2.6 Summary and Conclusions Chapter 3 Health Aspects of Mono-and Disaccharides Anne Raben, Ian A. Macdonald, and Mikael Fogelholm 3.1 Introduction 3.2 Absorption and Metabolism of Sugars 3.2.1 Absorption 3.2.2 Glycemic Response 3.2.3 Storage 3.3 Sugars and Obesity 3.3.1 Background 3.3.2 Epidemiological Studies 3.3.2.1 Methodological and Analytical Pitfalls 3.3.2.2 Cross-Sectional Studies 3.3.2.3 Prospective Studies 3.3.3 Intervention Studies 3.3.3.1 Short-Term Intervention Studies 3.3.3.2 Long-Term Clinical Intervention Studies 3.3.3.3 Glycemic Index, Appetite, and Body Weight Regulation 3.3.4 Conclusion 3.4 Sugars and Type 2 Diabetes Mellitus 3.4.1 Background 3.4.2 Diabetic Complications and Glycemic Control 3.4.3 Sugar Intake and the Risk of Developing Diabetes 3.4.4 Consumption of Sugars and Metabolic Control in Diabetes 3.4.5 Glycemic Index, Glycemic Load, and the Risk of Developing Type 2 Diabetes 3.4.6 Glycemic Index and Metabolic Control in Diabetes 3.4.7 Conclusion 3.5 Sugars and Cardiovascular Disease 3.5.1 Consumption of Sugars and Risk of Coronary Heart Disease 3.5.2 Glycemic Index/Load and Risk of Cardiovascular Disease 3.6 Sugars and Other Conditions 3.6.1 Sugars and Dental Health 3.6.2 Sugars and Micronutrients 3.6.3 Sugars and Cancer Chapter 4 Cell-Wall Polysaccharides: Structural, Chemical, and Analytical Aspects Roger Andersson, Eric Westerlund, and Per Åman 4.1 Introduction 4.2 Plant Cell Walls 4.3 Extraction of Polysaccharides 4.3.1 Sample Preparation 4.3.2 Extraction Conditions 4.3.3 Removal of Non-Cell-Wall Components 4.3.4 Extraction of Cell-Wall Polysaccharides 4.4 Purication of Polysaccharides 4.4.1 Methods Based on Solubility Differences 4.4.2 Methods Based on Differences in Molecular Weight 4.4.3 Methods Based on Chromatography 4.4.4 Effects on Structure 4.5 Structural Determination of Polysaccharides 4.5.1 Monosaccharide Composition 4.5.2 Determination of Absolute Conguration 4.5.3 Determination of Glycosyl Linkages and Ring Forms 4.5.4 Determination of Anomeric Conguration 4.5.5 Investigation of the Sequence of Glycosyl Residues 4.5.6 Procedure for Complete Determination of Polysaccharide Structure 4.6 Polysaccharide Structures in Cereals 4.7 Polysaccharides in Fruits and Vegetables 4.8 Analytical Aspects 4.8.1 Old Gravimetric Methods 4.8.2 Enzymatic Gravimetric Methods 4.8.3 Component Methods 4.8.3.1 Methods Based on Colorimetry 4.8.3.2 Enzymatic Chemical Methods Based on GLC 4.8.3.3 Specic Methods for Determination of Substituents 4.8.4 Method in Accordance with the Codex Definition of Dietary Fiber 4.9 Conclusions and Future Chapter 5 Functional Properties of Cereal Cell Wall Polysaccharides Marta S. Izydorczyk 5.1 Introduction 5.2 Structure of Cereal Grains and Composition of Cell Walls 5.3 Distribution of Nonstarch Polysaccharides in Cereal Grains 5.3.1 Barley 5.3.2 Wheat 5.3.3 Oats 5.3.4 Rye 5.4 β-Glucans 5.4.1 Molecular Structure and Weight of Cereal β-Glucans 5.4.2 Physicochemical Properties of β-Glucans 5.4.2.1 Solution Properties of β-Glucans 5.4.2.2 Gelation of β-Glucans 5.5 Preparation of β-Glucan Isolates and Enriched Grain Fractions 5.5.1 Extraction of β-Glucans from Cereal Grains 5.5.2 Production of β-Glucan–Enriched Products by Dry Grain Fractionation 5.6 Functional Properties of β-Glucans in Food Products 5.7 Arabinoxylans 5.7.1 Molecular Structure and Weight of Cereal Arabinoxylans 5.7.2 Physicochemical Properties of Arabinoxylans 5.7.2.1 Solution Properties of Arabinoxylans 5.7.2.2 Gelation of Arabinoxylans via Covalent Cross-Linking 5.7.3 Extraction of Arabinoxylans 5.7.4 Arabinoxylan-Enriched Grain Fractions 5.7.5 Functional Properties of Arabinoxylans in Food Products Chapter 6 Hydrocolloids/Food Gums: Analytical Aspects James N. BeMiller 6.1 Introduction 6.2 Criteria of Identity and Purity 6.3 Hydrocolloid Isolation and Fractionation 6.4 Qualitative Identication 6.4.1 DNA PCR 6.4.2 Immunoassays 6.4.3 CE 6.5 Quantitative Analysis 6.5.1 Spectrophotometric Methods 6.5.2 Use of Enzymolysis 6.5.3 Chromatographic Methods 6.5.3.1 HPLC 6.5.3.2 SEC 6.5.3.3 HPAEC 6.5.3.4 CE 6.5.4 Spectroscopic Methods 6.5.4.1 FTIR Spectroscopy 6.5.4.2 NIR Spectroscopy 6.5.4.3 NMR Spectroscopy 6.5.4.4 Other Methods 6.6 Conclusion Chapter 7 Gums and Hydrocolloids: Functional Aspects Jean-Louis Doublier, Catherine Garnier, and Gérard Cuvelier 7.1 Introduction 7.2 Behavior of Polysaccharides in Aqueous Solution 7.2.1 Solubilization: A Critical Step 7.2.2 Polysaccharides in Solution: Their Characterization 7.2.2.1 In Dilute Solution: Intrinsic Viscosity 7.2.2.2 Flow Behavior 7.2.2.3 Viscoelastic Behavior 7.3 Gelling Systems 7.3.1 General Considerations 7.3.1.1 Weak Gels and Strong Gels 7.3.1.2 Practical Aspects of Rheological Characterization 7.3.2 Rheological Characterization 7.3.2.1 Gel Cure 7.3.2.2 Mechanical Spectra 7.3.2.3 Mixed Gels and Composite 7.3.2.4 Weak Gels and Fluid Gels 7.3.2.5 Effect of Temperature 7.3.2.6 Rheology of High-Sugar–Polysaccharide Systems 7.4 Conclusion Chapter 8 Nondigestible Carbohydrates Nutritional Aspects Alison Parrett, Hannah Harris, and Christine A. Edwards 8.1 Introduction 8.1.1 Denitions 8.2 Types of NDC 8.2.1 Insoluble Polysaccharides and Plant Cell Wall Complexes (the Food Matrix) 8.2.2 Soluble NDC 8.2.2.1 Viscous Polysaccharides 8.2.2.2 Oligosaccharides 8.3 Actions in the Gastrointestinal Tract 8.3.1 Effects in the Mouth 8.3.2 Impact on Gastric Disruption and Emptying 8.3.3 Small Intestinal Effects 8.3.3.1 Glycemic Index 8.3.4 Colonic Fermentation 8.3.4.1 Actions of SCFA 8.3.4.2 Other Bioactive Molecules 8.3.4.3 Colonic pH 8.3.5 Stool Output 8.4 Potential Impact of NDC on Health and Chronic Disease 8.4.1 Recommendations and Current Intakes 8.4.2 Dietary Fiber and Health Claims 8.4.3 NDC in erapeutic Enteral Diets 8.4.4 Potential Adverse Effects of NDC 8.5 Conclusion Chapter 9 Starch: Analytical and Structural Aspects Eric Bertoft and Lars Nilsson 9.1 Introduction 9.2 Determination of Starch Components 9.2.1 Sample Preparation and Dissolution 9.2.2 Molar Mass, Size, and Conformational Properties 9.2.2.1 Size-Exclusion Chromatography (SEC) 9.2.2.2 Hydrodynamic Chromatography 9.2.2.3 Field-Flow Fractionation (FFF) 9.2.2.4 Concentration Detection 9.2.2.5 Multiangle Light Scattering (MALS) 9.2.2.6 Dynamic Light Scattering (DLS) 9.2.2.7 Viscometric Detection 9.2.3 Amylose and Amylopectin Content 9.2.4 Branching and Chain Length Distribution 9.2.5 Phosphorylation 9.2.6 Aspects of Starch Derivatives 9.3 Structure of Starch Components 9.3.1 Amylopectin 9.3.1.1 Unit Chains and Chain Segments 9.3.1.2 Branched Units 9.3.1.3 Covalently Bound Phosphate 9.3.2 Minor Polysaccharide Components 9.3.2.1 Amylose 9.3.2.2 Intermediate Materials 9.4 Starch Granules 9.4.1 General Structural Aspects 9.4.1.1 Morphology 9.4.1.2 Semicrystalline Architecture 9.4.2 Structural Models of Starch Granules 9.4.2.1 Amylopectin as the Semicrystalline Component 9.4.2.2 Involvement of Amylose 9.4.2.3 Swelling of Starch Granules 9.5 Conclusion Chapter 10 Starch: Physicochemical and Functional Aspects Ann-Charlotte Eliasson 10.1 Introduction 10.2 The Starch Granule 10.2.1 The Starch Particle 10.2.1.1 Morphological Aspects 10.2.1.2 Composition 10.2.2 Starch Crystallinity 10.2.3 Starch Granule Surface 10.3 Gelatinization 10.3.1 Gelatinization Temperature 10.3.2 Starch in Water 10.3.2.1 Loss of Birefringence 10.3.2.2 Loss of Crystallinity 10.3.2.3 Endothermic Transitions 10.3.2.4 Morphological Changes 10.3.2.5 Swelling 10.3.2.6 Leaking 10.3.3 Means of Inuencing Starch Gelatinization 10.3.3.1 Heat–Moisture Treatment 10.3.3.2 Annealing 10.4 Retrogradation of Starch 10.4.1 Components of Starch 10.4.2 Interactions of Amylopectin and Amylose 10.4.3 Storage Temperature and Water Content 10.4.4 Botanical Source 10.5 Rheological Behavior of the Starch Gel 10.5.1 Amylose Gelation and Amylose Gels 10.5.2 Amylopectin Gelation and Amylopectin Gels 10.5.3 Amylose and Amylopectin 10.5.4 Starch Granules 10.5.4.1 Phase Volume 10.5.4.2 Deformability 10.5.4.3 Adhesion 10.5.5 Starch Gels 10.5.5.1 Gelatinization 10.5.5.2 Retrogradation and Storage 10.6 Modication of Starch Properties 10.6.1 Interaction with Other Components 10.6.1.1 pH 10.6.1.2 Salt 10.6.1.3 Sugars 10.6.1.4 Lipids 10.6.1.5 Macromolecules 10.6.2 Genotypes 10.6.3 Chemical Modication 10.6.3.1 Gelatinization Behavior 10.6.3.2 Rheological Behavior 10.6.3.3 Cold Storage and Freeze–aw Stability Chapter 11 Starch: Nutritional and Health Aspects M. Naushad Emmambux and John R.N. Taylor 11.1 Importance of Starch in Human Nutrition 11.2 Starch Digestion and Glucose Metabolism 11.2.1 Starch Digestion in the Gastrointestinal Tract 11.2.2 Glucose Absorption and Metabolism 11.2.2.1 Glucose Absorption and Insulin Response 11.2.3 Energy Provided by Starch 11.3 Glycemic Index 11.3.1 Denition of GI 11.3.2 Measurement of GI 11.3.2.1 In Vivo Method 11.3.2.2 In Vitro Methods 11.3.3 Metabolic and Health Implications of Low and High GI/GL Starchy Foods 11.3.3.1 Impact on Lifestyle Diseases 11.3.3.2 Satiety 11.3.3.3 Exercise 11.3.3.4 Dental Caries 11.4 Factors Aecting Starch Digestion and Glycemic Response 11.4.1 Human Factors 11.4.2 Food Factors 11.4.2.1 Amylase Accessibility 11.4.2.2 Starch Factors 11.4.2.3 Amylase Inhibitors 11.5 RS 11.5.1 What Is RS? 11.5.2 Sources of RS 11.5.3 Production of RS 11.5.4 Measurement of RS 11.5.5 Nutritional and Safety Implication of RS 11.6 Concluding Remarks
Langue(s) :	Anglais
Identifiant :	978-1-4822-4543-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=193140

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