{"product_id":"9780841238268","title":"Oligosaccharides in Food and Agriculture","description":"Oligosaccharides in Food and Agriculture presents a combination of reviews and descriptions of current research relating to plant derived oligosaccharides that occur in food, agricultural products, and by-products. This book begins with two chapters describing state-of-the-art methods for the analysis of oligosaccharides. Several chapters are then devoted to the biosynthesis, structure, properties, and uses of oligosaccharides. Prebiotics, a rapidly expanding field that combines carbohydrate biochemistry, microbiology,\u003cbr\u003eand nutrition, is heavily emphasized. Two chapters on oligosaccharides derived from or related to starch follow this section. The book concludes with a pair of chapters that focus on oligosaccharides in sugarcane that can be used as markers for sugarcane deterioration and affect the processing of sugar.","brand":"American Chemical Society","offers":[{"title":"Default Title","offer_id":47008484491504,"sku":"9780841238268","price":260.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780841238268_p0.jpg?v=1763816894","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780841238268","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}