Fiber Ingredients: Food Applications and Health Benefits

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Susan Sungsoo Cho, Priscilla Samuel
CRC Press, Jun 18, 2009 - Medical - 480 pages
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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
 

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Contents

An Introduction
1
Chapter 2 AlphaCyclodextrin
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

Chapter 9 Polydextrose
173
Chapter 10 Resistant Starch
205
Chapter 11 Oat Fiber from Oat Hull
249
Chapter 12 Cellulose
263
Index
467
Back cover
501
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