Advanced Dietary Fibre Technology

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.

Spis treści:
Preface; List of Contributors; Nutrition and Diet for a Healthy Lifestyle – Nutrition and diet for heatlhy lifestyles in Europe; Dietary advice in North America: The good, the bad and the unheeded; Chemistry, Structure and Rheology – Light microscopic investigations on dietary fibre; Assembly and rheology of non–starch polysaccharides; The structures and architectures of plant cell walls define dietary fibre composition and the textures of foods; Measurement of Dietary Fibre and Dietary Fibre Components – What is dietary fibre? – A new look at the definition; Development of dietary fibre methodology; Measurement of dietary fibre componenets: The importance of enzyme purity, activity and specificity; In vivo and in vitro methods for resistant starch measurement; Regulatory Issues – Analytical issues regarding the regulatory aspects of dietary fiber nutrition labeling; Regulatory issues relating to dietary fibre in the European context; Health Benefits of Dietary Fibre – Dietary fibre in health and disease; Dietary fibre, carbohydrate metabolis m and chronic disease; Dietary fibre and gastrointestinal function; Dietary fibres and dietary lipids; Food polysaccharides, glucose absorption and insulin sensitivity; Fermentation of oligosaccharides and influences of fermentation products; Cholesterol lowering properties of cereal fibres and fractions; Effects of psyllium on cholesterol levels; Non–digestible carbohydrates and gut function – Implications for carcinogenesis; Cereal fibre and heart disease; Technological Aspects – Developing fibre rich foods in the 21st century; Technological aspects of dietary fibre; Oatrim and nutrim X: Technological development and nutritional properties; Effects of processing on the properties of dietary fibre; Fibres and fibre blends for individual needs – A physiological and technological approach; Cereal Cell–Wall Polysaccharides – Cereal arabinoxylan: Occurence, structure and properties; Cereal B–Glucans: Structure, properties and health claims; Legume–Seed Polysaccharides – Novel galactomannans and galacto–manno–oligosaccharides from Guar; Physiological and technological functions of partially hydrolysed Guar gum (modified galactomannans); Dietary fibres of lupins and other grain legumes; Pectins – Pectins, their origin, structure and functions; Chemistry and enzymology of pectins; Resistant Starch – Resistant starch: Plant breeding, applications development and commercial use; In Vivo and In Vitro digestion of resistant starch; Resistant starch, health aspects and food uses; Structural features of resistant starch; Other Polysaccharides – Nutritional benefits of larch arabinogalactan; Oligosaccharides – Non–digestible oligosaccharides and polysaccharides: Their physiological effects and health implications; Development and beneficial effects of fructooligosaccharides (neosugar); Fructooligosaccharides and other fructans: Chemistry, structure and nutritional effects ; Galacto–oligosaccharides: Properties and health aspects; Polydextrose: Analysis and physiological benefits; Fibersol–2: A soluble, non digestible, starch–derived dietary fibre; Index.

Nota biograficzna:
Barry McCleary is co–founder and President of Megazyme International Ireland Limited. He has been actively involved in dietary fibre and enzyme research over the past three decades; many of the methods that he has developed have been adopted as International standards. Dr. McCleary is the incoming International Director of the American Association of Cereal Chemists.
Leon Prosky of Prosky Associates USA, Nutrition Consultants, was formerly Program Manager of Nutrition for the US Food & Drug Administration. He currently serves as General Referee for Dietary Fiber for the AOAC International and as Chairman of Technical Committee for Dietary Fibre & Starch for the AACC.

Okładka tylna:
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.