Controlling Dietary Fiber In Food Products
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Controlling Dietary Fiber In Food Products
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Author : Leon Prosky
language : en
Publisher: Springer
Release Date : 1999-06-08
Controlling Dietary Fiber In Food Products written by Leon Prosky and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-06-08 with Science categories.
Food Analysis
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Author : Y. Pomeranz
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-12-01
Food Analysis written by Y. Pomeranz and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-01 with Technology & Engineering categories.
The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.
Advanced Dietary Fibre Technology
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Author : Barry McCleary
language : en
Publisher: John Wiley & Sons
Release Date : 2008-05-27
Advanced Dietary Fibre Technology written by Barry McCleary and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-05-27 with Technology & Engineering categories.
Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world. Coverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and in-vivo); general aspects (eg chemical and physical nature; rheology and functionality; nutrition and health; and technological) and current hot topics. Ideal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.
Designing Functional Foods
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Author : D. Julian McClements
language : en
Publisher: Elsevier
Release Date : 2009-07-30
Designing Functional Foods written by D. Julian McClements and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-07-30 with Technology & Engineering categories.
The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose
Fiber Ingredients
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Author : Susan Sungsoo Cho
language : en
Publisher: CRC Press
Release Date : 2009-06-18
Fiber Ingredients written by Susan Sungsoo Cho and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-18 with Technology & Engineering categories.
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
Dietary Fiber
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Author : Kathleen Meister
language : en
Publisher: Am Cncl on Science, Health
Release Date : 1997
Dietary Fiber written by Kathleen Meister and has been published by Am Cncl on Science, Health this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with categories.
Presents "Dietary Fiber," a special report by Kathleen Meister and published by the American Council on Science and Health (ACSH). Discusses the importance of dietary fiber, the different types, the use of supplements, and dietary recommendations. Links to other ACSH-related Web sites.
Science And Technology Of Fibers In Food Systems
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Author : Jorge Welti-Chanes
language : en
Publisher: Springer Nature
Release Date : 2020-04-15
Science And Technology Of Fibers In Food Systems written by Jorge Welti-Chanes and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-15 with Technology & Engineering categories.
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.
Dietary Fiber Analysis And Applications
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Author : Sungsoo Cho
language : en
Publisher: Association of Official Analytical Chemist
Release Date : 1997
Dietary Fiber Analysis And Applications written by Sungsoo Cho and has been published by Association of Official Analytical Chemist this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Medical categories.
Provides information on the chemical properties of dietary fiber and reliable analytical methodology with an emphasis on AOAC Official Methods. Topics include the chemistry of saccharides, dietary fiber analytical methodology, the physico-chemical properties of dietary fiber, and fiber contents of foods. The book includes many tables of data such as the dietary fiber content of brand name and generic food products of China, Japan, Bangladesh, the US, and Mexico. Intended for analytical chemists, nutritionists, food scientists, and health professionals. Annotation copyrighted by Book News, Inc., Portland, OR
Dietary Fiber And Health
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Author : Susan Cho
language : en
Publisher: CRC Press
Release Date : 2012-05-29
Dietary Fiber And Health written by Susan Cho and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-29 with Medical categories.
Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians, and regulatory agencies, Dietary Fiber and Health discusses critical findings from the Ninth Vahouny Fiber Symposium about the significance of dietary fiber and ways to get more fiber in our diet. Steeped in research and the latest data from international experts, the book explores a range of topics related to this essential nutrient, including: The relationship between fiber and weight management, gastrointestinal health, heart disease, cancer, and glucose metabolism Prebiotic effects of fiber and the characteristics and modulation of healthy flora The health benefits of novel fibers such as inulin The characteristics of maltodextrin, Fibersol-2, and low viscous fiber on satiety, glycemia, microbiota, and other properties The impact of the new definition of dietary fiber published by the Codex Alimentarius Commission The properties and immunological impact of Galactooligosaccharide and research on its effect on colitis Resistant starch and associated compounds Oat, rye, barley, and other fibers Regulatory issues, including GRAS notice procedure It is imperative that food product developers formulate foods with fiber and that health professionals recommend foods high in fiber to improve public health. The contributors to this volume provide a survey of not only the impact of fiber on human health, but also the myriad opportunities for fiber ingredients to be incorporated into foods for the benefit of consumers.
Dietary Fiber In Health And Disease
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Author : George V. Vahouny
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-21
Dietary Fiber In Health And Disease written by George V. Vahouny and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-21 with Medical categories.
Dietary fiber is a topic that has burgeoned from an esoteric interest of a few research laboratories to a subject of international interest. This growth has been helped by the intense public interest in the potential benefits of adding fiber to the diet. The general popularity of fiber may have been helped by the perception that, for once, medicine was saying "do" instead of "don't. " There has been a proliferation of excellent scientific books on dietary fiber. Why another? The Spring Symposium on Dietary Fiber in Health and Disease was an outgrowth of our belief that informal discussion among peers-a discussion in which fact is freely interlaced with speculation-was the most effective way to organize our knowledge and direct our thinking. The normal growth progression of a discipline inc1udes its branching into many areas. Soon the expertise, which was once general, is broken into many specialties. Intercommunication becoIlles increasingly difficult. It was our intent to provide a forum that would expose its participants to developments in areas related to their research interest. Free exchange under these conditions could not help but broaden everyone's knowl edge and expand his horizons. We feel that this symposium was singularly successful in achieving its goals. It resulted in a free and friendly exchange of knowledge and ideas. It helped to establish seeds for future collaborations based on mutual interest and friendship. The proceedings of this conference will serve as yet another basic resource in the fiber field.