Advanced Dietary Fibre Technology (eBook)

Barry McCleary, Leon Prosky (Herausgeber)

eBook Download: PDF

2008 | 1. Auflage
560 Seiten
John Wiley & Sons (Verlag)
978-0-470-99960-8 (ISBN)

Infos

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.

Autor

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.

Inhalt

Preface; List of Contributors; Nutrition and Diet for a HealthyLifestyle - Nutrition and diet for heatlhy lifestyles in Europe;Dietary advice in North America: The good, the bad and theunheeded; Chemistry, Structure and Rheology - Light microscopicinvestigations on dietary fibre; Assembly and rheology ofnon-starch polysaccharides; The structures and architectures ofplant cell walls define dietary fibre composition and the texturesof 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 dietaryfibre componenets: The importance of enzyme purity, activity andspecificity; In vivo and in vitro methods forresistant starch measurement; Regulatory Issues - Analytical issuesregarding the regulatory aspects of dietary fiber nutritionlabeling; Regulatory issues relating to dietary fibre in theEuropean context; Health Benefits of Dietary Fibre - Dietary fibrein health and disease; Dietary fibre, carbohydrate metabolism andchronic disease; Dietary fibre and gastrointestinal function;Dietary fibres and dietary lipids; Food polysaccharides, glucoseabsorption and insulin sensitivity; Fermentation ofoligosaccharides and influences of fermentation products;Cholesterol lowering properties of cereal fibres and fractions;Effects of psyllium on cholesterol levels; Non-digestiblecarbohydrates and gut function - Implications for carcinogenesis;Cereal fibre and heart disease; Technological Aspects - Developingfibre rich foods in the 21st century; Technological aspects ofdietary fibre; Oatrim and nutrim X: Technological development andnutritional properties; Effects of processing on the properties ofdietary fibre; Fibres and fibre blends for individual needs - Aphysiological and technological approach; Cereal Cell-WallPolysaccharides - Cereal arabinoxylan: Occurence, structure andproperties; Cereal B-Glucans: Structure, properties and healthclaims; Legume-Seed Polysaccharides - Novel galactomannans andgalacto-manno-oligosaccharides from Guar; Physiological andtechnological functions of partially hydrolysed Guar gum (modifiedgalactomannans); Dietary fibres of lupins and other grain legumes;Pectins - Pectins, their origin, structure and functions; Chemistryand enzymology of pectins; Resistant Starch - Resistant starch:Plant breeding, applications development and commercial use; InVivo and In Vitro digestion of resistant starch;Resistant starch, health aspects and food uses; Structural featuresof resistant starch; Other Polysaccharides - Nutritional benefitsof larch arabinogalactan; Oligosaccharides - Non-digestibleoligosaccharides and polysaccharides: Their physiological effectsand health implications; Development and beneficial effects offructooligosaccharides (neosugar); Fructooligosaccharides and otherfructans: Chemistry, structure and nutritional effects;Galacto-oligosaccharides: Properties and health aspects;Polydextrose: Analysis and physiological benefits; Fibersol-2: Asoluble, non digestible, starch-derived dietary fibre; Index.

Produkt-Details

• Erscheint lt. Verlag: 27.5.2008
• Sprache: englisch
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Ernährung • Ernährung u. Diätetik • Ernährung • Ernährung u. Diätetik • Food Science & Technology • Gesundheits- u. Sozialwesen • Health & Social Care • Lebensmittelforschung u. -technologie • Nutrition • Nutrition & Dietetics General
• ISBN-10: 0-470-99960-8 / 0470999608
• ISBN-13: 978-0-470-99960-8 / 9780470999608