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BL
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| Record Number
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947565
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b701935
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| Title & Author
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Advanced dietary fibre technology /\ edited by Barry V. McCleary and Leon Prosky.
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| Publication Statement
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Oxford ;Malden, MA :: Blackwell Science,, 2001.
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| Page. NO
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1 online resource (xxv, 534 pages, [4] pages) :: illustrations (some color)
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| ISBN
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0470999608
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: 0470999616
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: 1282123963
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: 6612123966
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: 9780470999608
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: 9780470999615
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: 9781282123960
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: 9786612123962
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0632056347
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9780632056347
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Advanced Dietary Fibre Technology -- Contents -- Preface -- List of Contributors -- Part 1: Nutrition and Diet for a Healthy Lifestyle -- 1 Nutrition and Diet for Healthy Lifestyles in Europe -- 1.1 The regulatory background in public health nutrition in the EU -- 1.2 Food intake patterns in the EU -- 1.3 Nutrition policy issues in the EU -- 1.4 Conclusions -- References -- 2 Dietary Advice in North America: the Good, the Bad and the Unheeded -- 2.1 Introduction -- 2.2 Specifics of dietary advice in North America -- References -- Part 2: Chemistry, Structure and Rheology -- 3 Light Microscopic Investigations on Dietary Fibre -- 3.1 Introduction -- 3.2 Staining of the main chemical components of cereal cell walls for light microscopy -- 3.3 The effect of purified cell wall degrading enzymes on cell walls -- 3.4 The effect of processing on the microstructure of cell walls -- References -- 4 Assembly and Rheology of Non-starch Polysaccharides -- 4.1 Introduction -- 4.2 Composition and shape of polysaccharide chains -- 4.3 Solids, solutions and hydrated networks -- 4.4 Rheological measurements -- 4.5 Rheology of polysaccharide solutions, gels and dispersions -- 4.6 Overview -- References -- 5 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre Composition and the Textures of Foods -- 5.1 Introduction -- 5.2 Cell-wall carbohydrates -- 5.3 Structural proteins -- 5.4 Aromatic and other substances -- 5.5 Dynamics in cell-wall architecture -- 5.6 Texture of fruits and vegetables -- 5.7 The special secondary walls of seeds -- 5.8 The biotechnology of dietary fibres -- References -- Appendix -- Part 3: Measurement of Dietary Fibre and Dietary Fibre Components -- 6 What is Dietary Fibre? A New Look at the Definition -- 6.1 Introduction -- 6.2 What is dietary fibre? A new look at the definition -- 6.3 The available methods.
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13 Dietary Fibre, Carbohydrate Metabolism and Chronic Disease -- 13.1 Introduction -- 13.2 Effect of viscous and non-viscous fibre on glucose, insulin and gut hormones -- 13.3 Fibre in whole food: food form and glycaemic index -- 13.4 Conclusion -- References -- 14 Dietary Fibre and Gastrointestinal Function -- 14.1 Introduction -- 14.2 Characteristics of fibre that affect gastrointestinal function -- 14.3 Relationship between gastrointestinal function and physiological response -- 14.4 Conclusion and summary -- References -- 15 Dietary Fibres and Dietary Lipids -- 15.1 Introduction -- 15.2 Fibres can reduce dietary lipid intake -- 15.3 Fibres alter fat digestion -- 15.4 Lipid and sterol ileal excretion -- 15.5 Postprandial lipid metabolism and dietary fibres -- 15.6 A comprehensive view of the effects and mode of action of dietary fibres -- References -- 16 Food Polysaccharides, Glucose Absorption and Insulin Sensitivity -- 16.1 Syndrome X: central role of insulin resistance and hyperinsulinaemia -- 16.2 Food polysaccharides and glucose absorption rates -- 16.3 Experimental studies of effects of food carbohydrates on insulin sensitivity in humans -- 16.4 Clinical implications -- 16.5 Role of food polysaccharides in healthy eating advice for the public -- 16.6 Conclusions -- Acknowledgements -- References -- 17 Fermentation of Oligosaccharides and Influences of Fermentation Products -- 17.1 Bacterial breakdown of oligosaccharides in the large intestine -- 17.2 Absorption of bacterial metabolites from the large intestine -- 17.3 Influence of bacterial metabolites -- 17.4 Characteristics of SCFA effects -- 17.5 Regulating factors of bacterial metabolism in the large intestine -- 17.6 Perspectives and conclusions -- References -- 18 Cholesterol-lowering Properties of Cereal Fibres and Fractions -- 18.1 Introduction -- 18.2 Oat fibre and fraction.
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18.3 Rice fibre and fractions -- 18.4 Barley fibre and fractions -- 18.5 Conclusions and recommendations -- References -- 19 Effects of Psyllium on Serum Cholesterol Levels -- 19.1 Introduction -- 19.2 Cholesterol-lowering effects -- References -- 20 Non-digestible Carbohydrates and Gut Function: Implications for Carcinogenesis -- 20.1 Introduction -- 20.2 Direct effects of non-digestible carbohydrates on gut function -- 20.3 Non-digestible carbohydrates and gut microflora composition -- 20.4 Non-digestible carbohydrates and gut bacterial metabolism -- 20.5 Non-digestible carbohydrates and short-chain fatty acids -- 20.6 Influence of RS and NDO on gut functions related to cancer -- 20.7 Conclusions -- Acknowledgements -- References -- 21 Cereal Fibre and Heart Disease -- 21.1 Introduction -- 21.2 Soluble fibre -- 21.3 Epidemiological evidence -- 21.4 Conclusions -- References -- Part 6: Technological Aspects -- 22 Developing Fibre-rich Foods in the Twenty-first Century -- 22.1 Why develop fibre-rich foods? -- 22.2 Key considerations in developing DF-rich foods -- 22.3 Selling the product -- 22.4 Conclusions -- 23.5 Summary -- References -- 23 Technological Aspects of Dietary Fibre -- 23.1 Introduction -- 23.2 Latest developments in the production and use of dietary fibre products -- 23.3 Dietary fibre products obtained from cereals, and enrichment of cereal products -- 23.4 Research approaches to developing dietary fibre products -- 23.5 Summary -- References -- 24 Oatrim and NutrimX: Technological Development and Nutritional Properties -- Disclaimer -- 24.1 Introduction -- 24.2 Oatrim -- 24.3 NutrimX -- 24.4 Summary -- References -- 25 Effect of Processing on the Properties of Dietary Fibre -- 25.1 Introduction -- 25.2 Processing -- 25.3 Effects of mechanical processing -- 25.4 Effects of endogenous and added enzymes.
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25.5 Effects of thermal processing -- 25.6 How to optimise the properties of dietary fibre in food processing -- References -- 26 Fibres and Fibre Blends for Individual Needs: a Physiological and Technological Approach -- 26.1 Definition and origin of dietary fibres -- 26.2 Raw material for the isolation of dietary fibres -- 26.3 Physical-chemical aspects -- 26.4 Physiologically nutritional properties of dietary fibres -- 26.5 Additional properties of dietary fibre -- 26.6 Technological aspects of dietary fibre as functional ingredients in foods -- 26.7 Application fields of dietary fibres in food and food supplements -- 26.8 Dietary fibres for a healthy future -- References -- Part 7: Cereal Cell-wall Polysaccharides -- 27 Cereal Arabinoxylan: Occurrence, Structure and Properties -- 27.1 Occurrence -- 27.2 Structural elements -- 27.3 Structure heterogeneity -- 27.4 Arabinoxylan classification by extractability and structure -- 27.5 Properties of arabinoxylan solutions -- References -- 28 Cereal β-Glucans: Structure, Properties and Health Claims -- 28.1 Introduction -- 28.2 Physicochemical characteristics of cereal β-glucan -- 28.3 Clinical studies of oat β-glucan -- 28.4 Conclusions -- References -- Part 8: Legume-seed Polysaccharides -- 29 Novel Galactomannans and Galacto-mannooligosaccharides from Guar -- 29.1 Introduction -- 29.2 Enzymatic hydrolysis of galactomannans -- 29.3 Properties of industrially produced galactose-depleted guar galactomannans (enzyme-modified guars) -- 29.4 Properties of oligosaccharides produced on hydrolysis of guar gum and enzyme-modified guar samples by β-mannanase -- 29.5 Conclusions -- References -- 30 Physiological and Technological Functions of Partially Hydrolysed Guar Gum (Modified Galactomannans) -- 30.1 Introduction -- 30.2 Physicochemical properties of PHGG -- 30.3 Nutritional and health benefits of PHGG.
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6.4 Dietary fibre: the definition -- 6.5 The benefits of increased dietary fibre intake -- 6.6 Restrictions on beneficial claims for dietary fibre -- References -- 7 Development of Dietary Fibre Methodology -- 7.1 Introduction -- 7.2 Early developments -- 7.3 Definitions of dietary fibre -- 7.4 Classification of food carbohydrates -- 7.5 Enzymatic-gravimetric methods -- 7.6 Collaborative studies -- 7.7 Delimitation problems -- 7.8 Future perspectives -- References -- 8 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity, Activity and Specificity -- 8.1 Total dietary fibre: introduction -- 8.2 Specific dietary fibre components -- 8.3 Conclusions -- References -- 9 In-vivo and In-vitro Methods for Resistant Starch Measurement -- 9.1 Introduction -- 9.2 Classification of resistant starches -- 9.3 In-vivo methods -- 9.4 In-vitro methods -- 9.5 Conclusions -- References -- Part 4: Regulatory Issues -- 10 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre Nutrition Labelling -- 10.1 Introduction -- 10.2 Why regulate? -- 10.3 Labelling of dietary fibre on food products -- 10.4 Analytical aspects of regulatory enforcement -- Acknowledgements -- References -- 11 Regulatory Issues Relating to Dietary Fibre in the European Context -- Abstract -- 11.1 The EU nutrition labelling directive -- 11.2 National variations -- 11.3 Carbohydrates, polyols and dietary fibre -- 11.4 The 1994 attempt to come to a definition -- 11.5 Caloric value -- 11.6 Official methods -- 11.7 Nutrient content claims on fibre -- 11.8 The future -- References -- Part 5: Health Benefits of Dietary Fibre -- 12 Dietary Fibre in Health and Disease -- 12.1 Introduction -- 12.2 Fibre and the gastrointestinal tract -- 12.3 Obesity -- 12.4 Gallbladder disease -- 12.5 Diabetes -- 12.6 Lifestyle diseases -- 12.7 Summary -- References.
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| Abstract
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Annotation 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.
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| Subject
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Fiber in human nutrition, Congresses.
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Food-- Fiber content.
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Dietary Fiber.
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Technology.
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Fiber in human nutrition.
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Food-- Fiber content.
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| Subject
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MEDICAL-- Nutrition.
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| Dewey Classification
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612.3/9
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| LC Classification
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QP144.F52A285 2001eb
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| NLM classification
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2001 F-056
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QU 83A244 2001
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| Added Entry
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McCleary, Barry V.
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Prosky, Leon.
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| Parallel Title
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Advanced dietary fiber technology
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