Dietary Fiber

Sources, Properties & their Relationship to Health

David Betancur-Ancona, Luis Chel-Guerrero, Maira Segura-Campos (Herausgeber)

Buch | Hardcover

251 Seiten

2013
Nova Science Publishers Inc (Verlag)
978-1-62808-931-8 (ISBN)

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Dietary fibre is a broad term that includes non-digestible complex carbohydrates, such as cellulose, hemicellulose, mucilage and colloids, like pectin, carrageenan and arabic, xanthan or guar gum. Dietary fibre is a plant basic structural factor and exists in water-soluble and non-soluble form. Soluble fibre is found in certain fruits and vegetables such as oranges, apples, bananas, broccoli and carrots. It also exists in large amounts in legumes such as peas, soybeans, lentils and beans. Secondary sources include oat bran, soybeans, nuts and seeds. Sources of insoluble fibre are whole grain foods, wheat bran, nuts and seeds. Vegetables, such as green beans, leek, cabbage, cauliflower, broccoli, radish and carrot are high-fibre foods. Purported benefits of fibre include gastro-intestinal health, cardiovascular health, weight management, satiety, glycemic control and prebiotics. Recommended intakes, 2035 g/day for healthy adults and children over age 5, are not being met, because intake of good sources of dietary fibre, fruits, vegetables, whole and high-fibre grain products, and legumes are low. The importance of food fibres has led to the development of a large and potential market for fibre-rich products and ingredients and nowadays there is a trend to find new sources of dietary fibre. In recent years, dietary fibre has received increasing attention from researchers and industry due to the likely beneficial effects on the reduction of cardiovascular and diverticulitis diseases, blood cholesterol, diabetes, and colon cancer. The contributors to this volume provide an assessment of not only the impact of the biological and functional potential of different dietary fibre sources but also their health implications.

David Betancur-Ancona is Professor and Researcher of Food Science and technology in Faculty of Chemical Engineering at the Autonomous University of Yucatan in Mexico. He is received in Graduate in Biochemical Engineering, MSc in Food Science and Technology and PhD in Food Sciences. He is National Researcher Level III (2014-2017) of the National System of Researchers. He is responsible and contributor of research projects and author of indexed articles, books, and book chapters. Advisor of undergraduate and graduate thesis. Since 2000, he has collaborated with national and international networks to develop multidisciplinary research projects.

Preface; Dietary Fiber from the Food Industry By-Products; Pectins: Sources, Properties & their Relationship to Health; Dietary Fiber as an Ingredient for the Meat Industry; Dietary Fiber in Meat Products: Functional & Bioactive Ingredient; Antioxidant Dietary Fiber: Sources & Applications; Antioxidant Dietary Fiber from Tropical Fruits; Pomegranate: A Potential Source of Antioxidant Dietary Fiber; Characterization & Functionality of By-Products from Chia (Salvia hispanica L.) Seeds of Argentina; Effect of Drying Treatment on Primary Nutrients & Antioxidant Activities of Stevia rebaudiana Bertoni Stems; Fibrous Fraction of Hard-to-Cook Bean Phaseolus vulgaris as a Potential Additive in the Food Industry; Dietary Fiber: From Concept to Realization; Index.

Verlagsort	New York
Sprache	englisch
Maße	180 x 260 mm
Gewicht	590 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
ISBN-10	1-62808-931-8 / 1628089318
ISBN-13	978-1-62808-931-8 / 9781628089318
Zustand	Neuware