Fiber Ingredients Food Applications and Health Benefits
Coordonnateurs : Cho Susan Sungsoo, Samuel Priscilla
This book summarizes available fiber sources and how they can be incorporated into new food products to provide improved health benefits. It rigorously examines health claims, recent research, and contradictory data; covers fiber for weight and glycemic control, and intestinal regularity; and discusses how food producers can find fiber sources and include finer in their products. Critically examining current research and future directions, this resource blends coverage of the latest scientific information on the health benefits of fiber with information on how to formulate foods with higher concentrations of this vital nutrient.
Date de parution : 06-2009
Ouvrage de 500 p.
15.6x23.4 cm
Thèmes de Fiber Ingredients :
Mots-clés :
Dietary Ber; Soluble Ber; soluable fibers; Glycemic Index; resistant starch; SCFAs; conventional fibers; dietary fibers; Oat Ber; fruit fibers; Oat Bran; Dietary Ber Intake; Resistant Maltodextrins; Resistant Dextrins; Soluble Dietary Ber; AOAC Method; Total Dietary Ber; Bile Acid; Gum Arabic; Human Alimentary Enzymes; Wheat Bran; Rice Bran Diets; SRB; WB Cereal; Rb; TDF; Psyllium Seed Husk; Oat Hulls; Microcrystalline Cellulose