{"product_id":"9789813360204","title":"Novel enzymes for functional carbohydrates production: From scientific research to application in health food industry","description":"\u003ch1\u003eNovel enzymes for functional carbohydrates production: From scientific research to application in health food industry\u003c\/h1\u003e \u003ch2\u003eMu, Wanmeng; Zhang, Wenli; Chen, Qiuming\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book focuses on the latest research and new techniques in the field of functional carbohydrate-related enzymes. Carbohydrates are a key form of energy for most organisms. The “good” carbohydrates generally refer to functional carbohydrates. In addition to the low or moderate energy-supplying function, they have more nutritious value than traditional carbohydrates and some of them also have health-promoting effects especially prebiotic actions. Several enzymatic methods for the synthesis of such carbohydrates have been discovered and developed in the recent decades, providing a new range of application areas for these novel enzymes.\u003c\/p\u003e\n\n\u003cp\u003eThis book addresses the classification of functional carbohydrate-related enzymes and the overall development in food enzyme in Chapter 1. Chapters 2-5 describe the isomerases or epimerases involved in the production of rare sugars, such as D-allulose, D-mannose, D-tagatose, and D-allose. While the studies of the enzymes related to fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS) dominate the scientific literature in the field of enzymatic production of health-functional oligosaccharides, some enzymes also show promise for the emerging oligosaccharide production, which are introduced in Chapters 6-8. Chapters 9-12 summarize the new enzymatic technologies and applications in fructan- and glycan-related industries. The last Chapter gives an overall prospective on the trends of enzymatic functional carbohydrate production. This book is a valuable resource for researchers and graduate students in the fields of biotechnology, enzyme engineering, and carbohydrate production, as well as the health industry.\u003c\/p\u003e\u003cbr\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Springer\u003c\/p\u003e \u003cp\u003ePublication Date: 2021-02-17\u003c\/p\u003e \u003cp\u003eFormat: Hardcover\u003c\/p\u003e \u003cp\u003eISBN-13: 9789813360204\u003c\/p\u003e \u003cp\u003eDOI: 10.1007\/978-981-33-6021-1\u003c\/p\u003e \u003cp\u003eDimensions: 235.0cm x155.0cm\u003c\/p\u003e \u003cp\u003ePages: 289.0\u003c\/p\u003e ","brand":"Springer Nature Singapore","offers":[{"title":"Default Title","offer_id":44809709977740,"sku":"9789813360204","price":179.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9789813360204.jpg?v=1763659602","url":"https:\/\/lateknightbooks.com\/products\/9789813360204","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}