ABSTRACT
Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management, focusing on chronic diseases.
