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Critical Reviews in Food Science and Nutrition Volume 57, 2017 - Issue 2
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Role of polysaccharides in food, digestion, and health

A. LovegroveDepartment of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United KingdomCorrespondence[email protected]
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C. H. EdwardsKing's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
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I. De NoniDepartment of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
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H. PatelKing's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
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S. N. ElFood Engineering Department, Nutrition Section, Ege University, Izmir, Turkey
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T. GrassbyKing's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
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C. ZielkeFood Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
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M. UlmiusSolve Research and Consultancy AB, Lund, Sweden
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L. NilssonFood Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
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P. J. ButterworthKing's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
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P. R EllisKing's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
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P. R. ShewryDepartment of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom;Department of Agriculture, Reading University, Whiteknights, Reading, Berkshire, United Kingdom
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Pages 237-253 | Received 21 Mar 2014, Accepted 24 Jun 2014, Published online: 28 Oct 2016

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