ABSTRACT
With the accelerated upgrading of the concept of people's health consumption and consumer demand in recent years, an increasing number of consumers have begun to pay attention to the efficacy and nutrition in their diets. That is to say that functional foods have attracted much attention. Functional carbohydrates, a type of bioactive chemical, play an important role in functional foods. In addition, functional carbohydrates are also widely used in feed, agriculture, and other fields. This chapter provides an overview of ten kinds of functional carbohydrates, such as resistant dextrin, isomaltooligosaccharide, and isomaltulose, etc., including their historical development, physiological roles, practical usage, and preparation methods.
