Fiber Ingredients
Food Applications and Health Benefits

Coordinators: Cho Susan Sungsoo, Samuel Priscilla

Language: English

220.72 €

Subject to availability at the publisher.

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500 p. · 15.6x23.4 cm · Hardback

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.

Soluble Fiber Sources. Resistant Starches. Conventional Fiber. Recent Scientific Advances.
Professional
Susan Sungsoo Cho, Priscilla Samuel
Fiber is recognized as a shortfall nutrient in many developed countries and more than 90 percent of the American population does not get enough. It falls on food product developers to formulate attractive high fiber foods and health professionals to recommend these high fiber foods to improve the American diet and therefore improve overall public health. lb>Fiber Ingredients: Food Applications and Health Benefits l/b>provides the latest scientific evidence on available fiber sources to help the food industry develop new food products with improved health benefits. This book discusses new sources of fiber, such as bamboo, cottonseed, and fibers from fruits and vegetables, and reviews patent activities.