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Fiber Ingredients

Food Applications and Health Benefits

Edited by Susan Sungsoo Cho, Priscilla Samuel

Published June 18th 2009 by CRC Press – 480 pages

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Description

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.

Contents

Soluble Fiber Sources. Resistant Starches. Conventional Fiber. Recent Scientific Advances.

Name: Fiber Ingredients: Food Applications and Health Benefits (Hardback) – CRC Press 
Description: Edited by Susan Sungsoo Cho, Priscilla Samuel. 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...
Categories: Nutrition, Product Development, Food Science & Technology