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Dietary fiber : properties, recovery, and applications / edited by Charis M. Calanakis.

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Electronic resources

Subject: Fiber in human nutrition.
Genre: Electronic books.
Electronic books.

Record details

  • ISBN: 9780128164969
  • ISBN: 0128164964
  • Physical Description: 1 online resource.
  • Publisher: London, United Kingdom : Academic Press, [2019]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Front Cover; Dietary Fiber: Properties, Recovery, and Applications; Copyright; Contents; Contributors; Preface; Chapter 1: Definitions and Regulatory Perspectives of Dietary Fibers; 1.1. Introduction; 1.2. History of DF Concept; 1.3. Legal Definitions of DF; 1.3.1. Definitions of DF: Institutions and Organizations Worldwide; 1.3.2. Legal Status of DF Worldwide; 1.3.2.1. Oligosaccharides (DP 3-9); 1.3.2.2. Intrinsic and Extrinsic DF; 1.3.2.3. DF Functionality; 1.3.3. Declaration of DF on Label; 1.4. DF and Its Components; 1.4.1. Hemicellulose; 1.4.2. Cellulose; 1.4.3. Pectin; 1.4.4. Gums
1.4.5. Resistant Starch1.4.6. Oligosaccharides; 1.4.7. Lignin; 1.5. DF Extraction Methods; 1.5.1. Fractionation of Fiber; 1.5.2. Dry Processing; 1.5.3. Wet Processing; 1.5.4. Gravimetric Methods; 1.5.5. Enzymatic-Chemical Methods; 1.5.6. Physical and Microbial Methods; 1.6. Physiological Activity of DF; 1.6.1. Satiety Hormones and Obesity; 1.6.2. Fermentability and DF; 1.6.3. DF and Metabolic Diseases; 1.7. Future Trends; 1.7.1. Source; 1.7.2. Quantification Methodologies; 1.7.3. Natural Fiber Effect; 1.7.4. Applications; 1.7.5. Current Intakes; 1.8. Conclusions; Acknowledgments; References
2.3.6. Oil-Binding Ability2.3.7. Particle Size and Porosity; 2.4. Important Sustainable Sources of Dietary Fiber; 2.4.1. Cereals as a Source of Dietary Fiber; 2.4.1.1. Wheat; 2.4.1.2. Rice; 2.4.1.3. Barley; 2.4.1.4. Oats; 2.4.1.5. Rye; 2.4.1.6. Pseudocereals; 2.4.2. Legumes as a Source of Dietary Fiber; 2.4.2.1. Effect of Different Treatments on the Dietary Fiber Content of Legumes; 2.4.3. Fruits and Vegetables and Their Waste as Source of Dietary Fiber; 2.5. Conclusion; References; Chapter 3: Dietary Fiber and Metabolism; 3.1. Introduction
3.2. The Modulation of Bioavailability by the Plant Cell Walls3.3. The Effect of Dietary Fiber on the Rheological and Colloidal State of Digestion; 3.4. The Binding of Dietary Fiber With Phenolic Compounds, Bile Salts, Mineral Ions, and Digestive Enzymes; 3.4.1. Binding With Phenolic Compounds; 3.4.2. Binding With Bile Salts (Bile Acids); 3.4.3. Binding With Mineral Ions (MI); 3.4.4. Binding With Digestive Enzymes; 3.5. Dietary Fiber Fermentation in the Large Intestine and the Corresponding Effect on Microbiota Composition; 3.6. Conclusions
Summary: Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics.
Source of Description Note: Online resource; title from PDF title page (EBSCO, viewed June 19, 2019).

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