Fiber Ingredients
Food Applications and Health Benefits
Seiten
2009
Crc Press Inc (Verlag)
978-1-4200-4384-6 (ISBN)
Crc Press Inc (Verlag)
978-1-4200-4384-6 (ISBN)
Offers scientific evidence on fiber sources to help the food industry develop new food products with improved health benefits. This book discusses various sources of fiber, such as bamboo, cottonseed, and fibers from fruits and vegetables, and reviews patent activities.
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.
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.
Susan Sungsoo Cho, Priscilla Samuel
Soluble Fiber Sources. Resistant Starches. Conventional Fiber. Recent Scientific Advances.
Erscheint lt. Verlag | 24.6.2009 |
---|---|
Zusatzinfo | 62 Tables, black and white; 71 Illustrations, black and white |
Verlagsort | Bosa Roca |
Sprache | englisch |
Maße | 156 x 234 mm |
Gewicht | 861 g |
Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
Naturwissenschaften ► Biologie | |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 1-4200-4384-6 / 1420043846 |
ISBN-13 | 978-1-4200-4384-6 / 9781420043846 |
Zustand | Neuware |
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