McCleary / Prosky Advanced Dietary Fibre Technology

1. Auflage 2008
ISBN: 978-0-470-99960-8
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 560 Seiten, E-Book

Dietary fibre technology is a sophisticated component of the foodindustry. This highly practical book presents the state-of-the-artand explains how the background science translates into commercialreality. An international team of experts has been assembled tooffer both a global perspective and the nuts and bolts informationrelevant to those working in the commercial world.
Coverage includes specific dietary fibre components (withoverviews of chemistry, analysis and regulatory aspects of all keydietary fibres); measurement of dietary fibre and dietary fibrecomponents (in-vitro and in-vivo); general aspects (eg chemical andphysical nature; rheology and functionality; nutrition and health;and technological) and current hot topics.
Ideal as an up-to-date overview of the field for foodtechnologists; nutritionists and quality assurance and productionmanagers.

Autoren/Hrsg.

McCleary, Barry

Prosky, Leon

Inhaltsverzeichnis

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.

Über Autor(innen)

Barry McCleary is co-founder and President of MegazymeInternational Ireland Limited. He has been actively involved indietary fibre and enzyme research over the past three decades; manyof the methods that he has developed have been adopted asInternational standards. Dr. McCleary is the incoming InternationalDirector of the American Association of Cereal Chemists.
Leon Prosky of Prosky Associates USA, NutritionConsultants, was formerly Program Manager of Nutrition for the USFood & Drug Administration. He currently serves as GeneralReferee for Dietary Fiber for the AOAC International and asChairman of Technical Committee for Dietary Fibre & Starch forthe AACC.