ABSTRACT
Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes. Examines food applications and the efficacy and safety of psyllium, sugar beet fiber, pectin, alginate, gum arabic, and rice bran.
TABLE OF CONTENTS
part I|194 pages
Dietary Fiber in Heath and Disease
chapter 12|16 pages
Lactulose
A Review on Effects, Clinical Results, and Safety Aspects in Relation to Its Influence on the Colonic Environment
part II|86 pages
Physicochemical Properties
part III|153 pages
Chemistry and Analysis
part IV|323 pages
Functional Dietary Fiber Ingredients
chapter 26|21 pages
Oat Fiber
Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications
chapter 28|9 pages
Rice Bran
Production, Composition, Availability, Healthful Properties, Safety, and Food Applications
chapter 29|30 pages
Sugar Beet Fiber
Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications
chapter 30|19 pages
Pectin
Composition, Chemistry, Physicochemical Properties, Food Applications, and Physiological Effects
chapter 32|45 pages
Guar Gum
Agricultural and Botanical Aspects, Physicochemical and Nutritional Properties, and Its Use in the Development of Functional Foods
chapter 33|16 pages
Alginate
Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications
chapter 34|19 pages
Gum Arabic
Production, Safety and Physiological Effects, Physicochemical Characterization, Functional Properties, and Food Applications
part V|100 pages
Worldwide Dietary Fiber Intake and Regulations of Dietary Fiber Foods