Carbohydrates are an important part of life and are present in bacteria, fungi, viruses, yeast, plants, animals and humans.
The rapid expansion of chemistry and glycobiology over the last few years has provided many new, imaginative and efficient techniques which provide further insight into the structures and biological interactions of carbohydrates and glycostructures.
This work has a very broad scope and will appeal to a wide audience as it explores the interactions between biology, chemistry and molecular biology towards understanding, synthesising and developing glycoproteins, glycolipids, proteoglyans and polysaccharides, which are important molecules in nature for controlling health and disease and food and feed.
Glycocompounds reviewed include: oligosaccharides, polysaccharides, glycoproteins, glycolipids, glycoconjugates, lectins, cellulose, pectins and starch.
Topics covered include: spectroscopy, nomenclature, structures, synthesis, biosynthesis, molecular interactions, degradation, biochemistry, glycobiology, glycotherapeutics and diseases.
· Combines multiple aspects of glycoscience in one comprehensive work
· Documents the new and rapid expansion of carbohydrate chemistry and glycobiology over the last few years
· Highlights the many new, imaginative and efficient techniques for providing insights into carbohydrates and glycostructures

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