Fiber Ingredients: Food Applications and Health Benefits

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  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2009-06-18
  • Publisher: CRC Press

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The relationship between health and dietary fiber was documented as early as the 4th century BC by Hippocrates. Challenging and demanding, this topic will continue to be of interest to food manufacturers as long as consumers care about their health. Fiber Ingredients: Food Applications and Health Benefits summarizes most available fiber sources and how they can be incorporated into new food products to provide improved health benefits.

Table of Contents

Prefacep. vii
About the Editorsp. ix
Contributorsp. xi
Functional and Dietary Fibers: An Introductionp. 1
Soluble Fibers
Alpha-cyclodextrinp. 9
Nutriose (R) Soluble Fiberp. 19
Inulinp. 41
Fibersol (R)-2 Resistant Maltodextrin: Functional Dietary Fiber Ingredientp. 61
Partially Hydrolyzed Guar Gum Dietary Fiberp. 79
Acacia Gump. 121
Pectinp. 135
Polydextrosep. 173
Resistant Starch
Resistant Starch (RS)p. 205
Conventional Fibers
Oat Fiber from Oat Hullp. 249
Cellulosep. 263
Oat -Glucanp. 283
Rice Bran: Production, Composition, Functionality and Food Applications, Physiological Benefitsp. 305
Barley Fiberp. 323
Sugar Beet Fiber: Production, Characteristics, Food Applications, and Physiological Benefitsp. 359
Psylliump. 393
New Development
Fruit Fibersp. 427
Aleurone Flour: A Novel Wheat Ingredient Rich in Fermentable Fiber, Micronutrients, and Bioavailable Folatep. 439
Appendix: Suppliers of Dietary Fiber Ingredientsp. 455
Indexp. 467
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