Jump to main content
Jump to site search

All chapters
Previous chapter Next chapter


Composition and Functionality of Sugars and Oligosaccharides in Cereal Grains

Sugars and oligosaccharides in cereal grains include a diverse group of carbohydrate substances that are present as minor constituents. Research in the past few decades has greatly advanced our understanding of the effects of kernel development, storage and food processing on the chemical composition and functionality of these carbohydrate components. Sugars and oligosaccharides provide important functions and contribute significantly to the nutritional value of the food ingredients and products prepared from cereal crops. Suitable raw materials and proper processing conditions can be used to achieve desirable sugar and oligosaccharide profiles in the processed intermediates and final food products, which are crucial for their functional properties, sensory quality and nutritional value.

Print publication date: 10 Sep 2018
Copyright year: 2019
Print ISBN: 978-1-78801-148-8
PDF eISBN: 978-1-78801-279-9
ePub eISBN: 978-1-78801-532-5