chapter 1 Understanding the Chemistry of Food Carbohydrates -- chapter 2 Understanding Carbohydrate Analysis -- chapter 3 Structural Analysis of Polysaccharides -- chapter 4 Understanding the Physical Properties of Food Polysaccharides -- chapter 5 Understanding the Conformation of Polysaccharides -- chapter 6 Polysaccharide Gums: Structures, Functional Properties, and Applications -- chapter 7 Understanding Starches and Their Role in Foods -- chapter 8 Starch Modification and Applications.