Food carbohydrates

Food carbohydrates

by G. E. Inglett

Part of IFT basic symposium series

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Abstract: Twenty-three papers delivered at a 1981 symposiumon food carbohydrates are presented for nutritionists and food scientists. The papers are divided into 2 general groupings: simple carbohydrates and carbohydrate-binding proteins; and food polysaccharides (including starches, gums, and dietary fibers). The simple carbohydrates including fructose, polyols, sucrose, and lactose are analyzed and their properties, uses and potential health implications are described. Also, polysaccharides are analyzed, and protein-polysaccharide interactions, hydrocolloid interactions with starches, polysaccharide conformations in solutions and gels, and the metabolism of Maillard reaction products and their mutagenic activity are explored. (wz).

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