Science and technology of fibers in food systems
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process a...
| Other Authors: | Welti-Chanes, Jorge., Serna Saldívar, Sergio R. Othón., Campanella, Osvaldo., Tejada-Ortigoza, Viridiana., SpringerLink (Online service) |
|---|---|
| Format: | Electronic |
| Language: | English |
| Published: |
Cham :
Springer,
2020.
|
| Physical Description: |
1 online resource (viii, 468 pages). |
| Series: |
Food engineering series (Springer)
|
| Subjects: |
Food
-- Composition.
|
Table of Contents:
- Part I: Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods
- Architecture, Structure and Chemistry of Plant Cell Walls and Their Constituents
- Chemical Composition and Biosynthesis of Dietary Fiber Components
- Association of Dietary Fiber to Food Components
- Analysis of Fiber and Its Components
- Dietary Fiber in Cereals, Legumes, Pseudocereals and Other Seeds
- Dietary fiber in fruits and vegetables
- Part II: Dietary fiber and health
- Dietary Fiber and Diabetes
- Dietary Fiber and Hyperlipidemia and Cardiovascular Disease
- Dietary Fiber and Cancer
- Dietary Fiber and Gut Microbiota
- Part III: Extraction Pretreatments, Treatments and Modification of Dietary
- Enzymatic Processes of Dietary Fibers
- Extraction and Modification of Dietary Fiber Applying Thermal Processes
- Chemical Processes for the Extraction and Modification of Dietary Fiber
- Emerging Technologies for the Extraction and Modification of Dietary Fiber
- Functional Properties in Industrial Applications
- Fiber Addition to Cereal Based Foods: Effects on Sensory Properties
- Dietary Fibers in Foods
- Formulating and Processing for Nutritional Benefits.