Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management, focusing on chronic diseases.

"The new edition updates the nutritional information, analytical and physical properties of hydrocolloids. I found the chapter on Food Regulations: Health Claims ... most useful ... The chapter is an excellent description of a confused and confusing subject. ... the book is an excellent treatment of a rapidly moving area of carbohydrates. This book presents a comprehensive assessment of the current state of the chemistry nutrition and health aspects of specialty fats and oils. The treatment is authoritative and throughout maintains the highest scientific and ethical standards."

- Glyn O. Phillips, Phillips Hydrocolloids Research Centre, NEWI, Wrexham, UK in Food Hydrocolloids 22(2008)