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Fiber ingredients Food applications and health benefits 1st Edition by Susan Sungsoo Cho, Priscilla Samuel ISBN 1420043846 9781420043846

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Fiber ingredients Food applications and health benefits 1st Edition Susan Sungsoo Cho Digital Instant Download

Author(s): Susan Sungsoo Cho, Priscilla Samuel
ISBN(s): 9781420043846, 1420043846
Edition: 1
File Details: PDF, 3.83 MB
Year: 2009
Language: english
SKU: EB-2123818 Category: Tags: ,

Fiber ingredients Food applications and health benefits 1st Edition by Susan Sungsoo Cho, Priscilla Samuel – Ebook PDF Instant Download/Delivery: 1420043846, 9781420043846
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Product details:

ISBN 10: 1420043846 
ISBN 13: 9781420043846
Author: Susan Sungsoo Cho, Priscilla Samuel

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.

Table of contents:

Section I: Soluble Fibers

  1. Alpha-Cyclodextrin – Jonathan David Buckley, Alison Mary Coates, and Peter Ranald Charles Howe

  2. NUTRIOSE® Soluble Fiber – Catherine Lefranc-Millot, Daniel Wils, Jean-Michel Roturier, Catherine Le Bihan, and Marie-Hélène Saniez-Degrave

  3. Inulin – Anne Franck and Douwina Bosscher

  4. Fibersol®-2 Resistant Maltodextrin: Functional Dietary Fiber Ingredient – Chieko Hashizume and Kazuhiro Okuma

  5. Partially Hydrolyzed Guar Gum Dietary Fiber – Mahendra P. Kapoor and Lekh R. Juneja

  6. Acacia Gum – Sebastien Baray

  7. Pectin – Hans Ulrich Endress and Frank Mattes

  8. Polydextrose – Julian D. Stowell

Section II: Resistant Starch

  1. Resistant Starch (RS) – E. Terry Finocchiaro, Anne Birkett, and Monika Okoniewska

Section III: Conventional Fibers

  1. Oat Fiber from Oat Hull – Jon Bodner and Susan Sungsoo Cho

  2. Cellulose – Toru Takahashi

  3. Oat β-Glucan – Niina Tapola and Essi Sarkkinen

  4. Rice Bran: Production, Composition, Functionality and Food Applications, Physiological Benefits – Talwinder S. Kahlon

  5. Barley Fiber – Christine E. Fastnaught

  6. Sugar Beet Fiber: Production, Characteristics, Food Applications, and Physiological Benefits – Marie-Christine Ralet, Fabienne Guillon, Catherine Renard, and Jean-Francois Thibault

  7. Psyllium – Seyed Ali Ziai

Section IV: New Development

  1. Fruit Fibers – Jürgen Fischer

  2. Aleurone Flour: A Novel Wheat Ingredient Rich in Fermentable Fiber, Micronutrients, and Bioavailable Folate – Michael Fenech, Peter Clifton, Manny Noakes, and David Topping

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Tags: Susan Sungsoo Cho, Priscilla Samuel, Fiber ingredients, health benefits