Handbook Of Dietary Fiber

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.

Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical a

Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies, and consumption patterns of dietary fiber. Featuring new chapters and tables, in addition to updated sections, the third edition of this popular book includes important information that has become available since the publication of the second edition. What's new in the Third Edition? o Definitions and consumption of dietary fiber from 1992-2000 o A new chapter on the physical chemistry of dietary fiber o Updated dietary fiber values for common foods o New table: Tartaric Acid Content of Foods o Coverage of non-plant food fibers, such as chitin and chitosan o An entire section devoted to the effect of whole grains, cereal fiber, and phytic acid on health o Discussion of the interaction of fiber and phytochemicals Quickly retrieve and understand current data with the book's concise, easy-to-read tables and definitions. Covering all aspects of dietary fiber, including chemistry and definitions, analytical procedures, and basic physiological functions, the CRC Handbook of Dietary Fiber in Human Nutrition provides you with a unique collection of dietary fiber information unlike that found in any other book.

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.

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.

Dietary fiber is now widely recognized as an essential element of good nutrition, and research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Edition has been updated and expanded to include new information that has become available since the publication of the first edition in 1985. The book provides an incredible wealth of information on the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies and consumption patterns of dietary fiber. The tables of dietary fiber in food have been extensively expanded. New chapters added to the book include discussions on dietary fiber and starch, fiber and inflammatory bowel disease, and fiber consumption in Italy. CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Edition is an excellent reference for all researchers, physicians, nutritionists, food manufacturers, and other health professionals studying the effects of fiber in the diet or using high fiber foods in a clinical setting.

The concept of dietary fiber; Conventional and unconventional dietary fiber components; Dietary fiber methodology; Variation in dietary fiber intake; Physicochemical and functional properties of dietary fiber as related to bowel function and food use; The effect of dietary fiber on large bowel fermentation and gas production; Dietary fiber and its physiological effects; Dietary fiber and its link to disease; Potential adverse effects of dietary fiber; Dietary fiber content of food sources; Dietary fiber ingredients and food uses; Regulatory aspects of dietary fiber.