Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 43738
Title Technological aspects of functional food-related carbohydrates.
Author(s) Voragen, A.G.J.
Source Trends in Food Science and Technology 9 (1998). - ISSN 0924-2244 - p. 328 - 335.
Department(s) Food Chemistry and Microbiology
Publication type Refereed Article in a scientific journal
Publication year 1998
Abstract Carbohydrates in food occur as natural constituents or are added as ingredients or additives. The most important endogenous carbohydrates in food are starch, depolymerized starch, sucrose, lactose, glucose, fructose and sorbitol (digestible) and carbohydrates such as raffinose, stachyose, resistant starch, pectin, cellulose, hemicelluloses including pentosans, fructans, chitin, and seaweed polysaccharides (indigestible). Carbohydrates added to food are often derived from raw materials, e.g. sucrose, polyols, lactose, oligosaccharides, starch and pectins or they appear in plants not usually consumed as food like exudate gums, seed gums or algal polysaccharides. Many are conversion products: chemical like carboxymethylcellulose, polydextrose, lactulose, enzymatic like modified starches and starch syrups or microbial like xanthan and gellan gum.
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