Advanced dietary fibre technology

An in-depth and comprehensive review of dietary fibre science and technology and the significance of this for industrial applications

The importance of dietary fibre to human health and well-being has become increasingly recognised in recent years. This recognition has spawned considerable research, not just into the health benefits but into the structure, properties and analysis of fibre, and the development of new fibre-rich ingredients and food products. Inspired by an international conference held in Ireland in 2000, this book is the work of an international panel of experts drawn from 26 different countries, presenting perspectives on and insights into wide-ranging aspects of dietary fibre. As a detailed reference guide, with coverage of dietary fibre composition and chemistry, analysis, rheology and functionality, and nutrition and health, this book will be of great value to food technologists, nutritionists, product developers and food analysts.

Contents

Part 1 - Nutrition and diet for a healthy lifestyle

• Lifestyles in Europe
• Dietary advice in North America

Part 2 - Chemistry, structure and rheology

• Light microscopic investigations
• Assembly and rheology of non-starch polysaccharides
• Structure and architecture of plant cell walls in fibre and texture

Part 3 - Measurement of dietary fibre and its components

• What is dietary fibre?
• Development of methodology
• Measurement of components: importance of enzyme purity
• Resistant starch measurement

Part 4 - Regulatory issues

• Analytical issues regarding regulatory aspects of nutrition labelling
• Regulatory issues: European context

Part 5 - Health benefits of dietary fibre

• Fibre in health and disease
• Fibre, carbohydrate metabolism and chronic disease
• Fibre and gastrointestinal function
• Fibre and dietary lipids
• Food polysaccharides, glucose absorption and insulin sensitivity
• Fermentation of oligosaccharides
• Cholesterol lowering properties
• Implications for carcinogenesis
• Fibre and heart disease

Part 6 - Technological aspects

• Developing fibre-rich foods
• Technological aspects of dietary fibre
• Oatrim and NutrimX - development and properties
• Effects of processing on properties of fibre
• Fibre blends for individual needs

Part 7 - Cereal cell wall polysaccharides

• Cereal arabinoxylan: occurrence, structure and properties
• Cereal beta-glucans: structure, properties and health claims

Part 8 - Legume seed polysaccharides

• Novel galactomannans from guar
• Partially hydrolysed guar gum
• Lupins and other grain legumes

Part 9 - Pectins

• Origin, structure and function
• Chemistry and enzymology

Part 10 - Resistant starch

• Applications, development and commercial use
• Digestion
• Health aspects and food uses
• Structural features

Part 11 - Other polysaccharides

• Larch arabinogalactan

Part 12 - Oligosaccharides

• Non-digestible oligosaccharides
• Neosugar
• Fructans: chemistry, structure and effects
• Galacto-oligosaccharides
• Polydextrose
• Fibersol-2

Hardback book - 534 pages