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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Commodity Utilization Research » Research » Publications at this Location » Publication #339201
Research Project: Developing Technologies that Enable Growth and Profitability in the Commercial Conversion of Sugarcane, Sweet Sorghum, and Energy Beets into Sugar, Advanced Biofuels, and Bioproducts

Location: Commodity Utilization Research

Title: Carbohydrates

Author
item Eggleston, Gillian
item FINLEY, JOHN - Louisiana State University

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 3/11/2017
Publication Date: 2/1/2018
Citation: Eggleston, G., Finley, J.W. deMan, J.M. 2018. Carbohydrates. In: deMan, J., Finley, J., Hurst, J., Lee, C.Y., editors. Principles of Food Chemistry, Food Science Text Series. 4th edition. New York, NY: Springer International Publishing. p. 165-229.

Interpretive Summary: This is a textbook chapter on carbohydrates for University and College students. Contents cover monosaccharides, disaccharides, sugar alcohols, oligosaccharides, polysaccharides including starch, glycogen, and cellulose, and polysaccharide gums. Also included is the structure and function of carbohydrates, the industrial production of crystalline lactose sugar (sucrose) from sugarcane and sugar beet, dietary fiber and methods, and the most applications of carbohydrates in the food industry. This textbook chapter represents a comprehensive review carbohydrates from mono- to polysaccharides (building sugar blocks to long chain sugars), for undergraduate and graduate students as well as scientists. Contents include all aspects of food carbohydrates such as structure and function, the industrial production of crystalline lactose sugar (sucrose) from sugarcane and sugar beet, and the most widely used applications of carbohydrates in the food industry.

Technical Abstract: This is a textbook chapter on carbohydrates for University and College students. Contents cover monosaccharides, disaccharides, sugar alcohols, oligosaccharides, polysaccharides including starch, glycogen, and cellulose, and polysaccharide gums. Also included is the structure and function of carbohydrates, the industrial production of crystalline lactose sugar (sucrose) from sugarcane and sugar beet, dietary fiber and methods, and the most widely used applications of carbohydrates in the food industry.