Fiber Ingredients: Food Applications and Health BenefitsThis 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 |
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Contents
| 1 | |
| 9 | |
Chapter 3 NUTRIOSE Soluble Fiber | 19 |
Chapter 4 Inulin | 41 |
Functional Dietary Fiber Ingredient | 61 |
Chapter 6 Partially Hydrolyzed Guar Gum Dietary Fiber | 79 |
Chapter 7 Acacia Gum | 121 |
Chapter 8 Pectin | 135 |
Chapter 13 Oat Glucan | 283 |
Production Composition Functionality and Food Applications Physiological Benefits | 305 |
Chapter 15 Barley Fiber | 323 |
Production Characteristics Food Applications and Physiological Benefits | 359 |
Chapter 17 Psyllium | 393 |
Chapter 18 Fruit Fibers | 427 |
A Novel Wheat Ingredient Rich in Fermentable Fiber Micronutrients and Bioavailable Folate | 439 |
Suppliers of Dietary Fiber Ingredients | 455 |
Other editions - View all
Fiber Ingredients: Food Applications and Health Benefits Susan Sungsoo Cho,Priscilla Samuel No preview available - 2009 |
Common terms and phrases
absorption acacia gum aleurone amylose AOAC bacteria barley Bifidobacteria bile acid blood glucose bowel bread calcium cancer carbohydrates cell walls Cereal Chem Clin clinical colon concentrations consumption decrease dextrin diabetes diarrhea dietary fiber digestion disease dose effects of dietary enzymes excretion extracted fecal fermentation fibre flour folate fruit function g/day glucose and insulin glycemic index guar gum human hydrolyzed guar gum hypercholesterolemic improved increased ingestion ingredients insoluble insulin insulin response intake levels lipid lower maltodextrin metabolism molecular weight Nutr oat bran oat fiber oat hulls OH OH oligofructose patients pectin PHGG physiological plasma polydextrose polysaccharides postprandial prebiotic properties protein psyllium reduced reported resistant dextrin resistant maltodextrin resistant starch rice bran SCFA short-chain fatty acids significant significantly small intestine soluble dietary fiber soluble fiber stool sugar beet sugar beet fiber supplementation tion viscosity vitro wheat bran
Bibliographic information
| Title | Fiber Ingredients: Food Applications and Health Benefits |
| Editors | Susan Sungsoo Cho, Priscilla Samuel |
| Edition | illustrated |
| Publisher | CRC Press, 2009 |
| ISBN | 1420043854, 9781420043853 |
| Length | 480 pages |
| Subjects | › › Medical / Nutrition Technology & Engineering / Food Science / General |
| Export Citation | BiBTeX EndNote RefMan |