Handbook of Dietary Fiber

ISBN-13: 9780824789602 / Angielski / Twarda / 2001 / 894 str.

Sungsoo Cho; Cho Sungsoo Cho; Susan Sungsoo Cho

Opis

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

Spis treści

Dietary Fiber in Health and Disease 1. Dietary Fiber Overview 2. Dietary Fiber and Cardiovascular Disease 3. Dietary Fiber and Colon Cancer 4. Dietary Fiber and Breast Cancer Risk 5. Dietary Fiber and Breast Cancer Epidemiology 6. Dietary Fiber and Prostate Cancer 7. Dietary Fiber and Glucose Metabolism and Diabetes 8. Resistant Oligosaccharides 9. Resistant Starches, Fermentation, and Large Bowel Health 10. Resistant Starches and Lipid Metabolism 11. Critical Review of Hydrogen Breath Test Methods in Resistant Starch and Dietary Fiber Research 12. Lactulose: A Review on Effects, Clinical Results, and Safety Aspects in Relation to Its Influence on the Colonic Environment Physicochemical Properties 13. Physicochemical Properties of Dietary Fiber: Overview 14. Adsorption of Carcinogens by Dietary Fiber 15. Dietary Fiber and Mineral Interaction 16. The Influence of Wheat Fiber and Bran on Mineral Nutriture 17. Nondigestible Oligosaccharides and Mineral Absorption 18. Enzymatic Modification of Dietary Fiber Sources Chemistry and Analysis 19. Chemistry, Architecture, and Composition of Dietary Fiber from Plant Cell Walls 20. Chemistry and Analysis of Lignin 21. High-Performance Liquid Chromatography Techniques Used in Dietary Fiber and Complex Carbohydrates Analysis 22. Dietary Fiber–Associated Compounds: Chemistry, Analysis, and Nutritional Effects of Polyphenols Functional Dietary Fiber Ingredients 23. Food Uses of Fiber 24. Wheat Bran: Physiological Effects 25. Psyllium: Food Applications, Efficacy, and Safety 26. Oat Fiber: Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications 27. Barley Fiber 28. Rice Bran: Production, Composition, Availability, Healthful Properties, Safety, and Food Applications 29. Sugar Beet Fiber: Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications 30. Pectin: Composition, Chemistry, Physicochemical Properties, Food Applications, and Physiol

O autorze

Cho, Susan Sungsoo