Complex Carbohydrates in Foods
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
Table of Contents
Dietary guidelines for complex carbohydrates/dietary fibre; complex carbohydrates and the food label - an FDA perspective; dietary fibre properties and health benefits of non-digestible oligosaccharides; suggested alternatives to the term complex carbohydrates; complex carbohydrates - the science and the label; the role of dietary fibre in the prevention of lipid metabolism disorders; health benefits of complex carbohydrates; worldwide dietary fibre intake -recommendations and actual consumption patterns; the chemistry of complex carbohydrates; complex carbohydrates - definitions and analysis; determination of complex carbohydrate fractions in foods; In Vivo techniques to quantify resistant starch; a sensitive and reproducible analytical method to measure; insulin and oligofructose as dietary fibre - analytical, nutritional and legal aspects; determination of insulin and oligofructose in food products ( modified AOAC dietary fibre method); polydextrose as soluble fibre and complex carbohydrate; progress in the certification of five new food reference materials by AOAC, Englyst, and Uppsala methods of dietary fibre analysis; high performance anion exchange chromatography with pulsed amperometric detection (HPAE-PAD) - a powerful tool for the analysis of dietary fibre and complex carbohydrates; NIR analysis of dietary fibre; definition and analysis of dietary fibre; estimation of psyllium content in ready-to-eat cereals; food sources and uses of dietary fibre; chemical and physical modifications of dietary fibre; production of resistant starch; effects of processing on dietary fibre in foods; application of complex carbohydrates to food product fat mimetics; patent literature review on complex carbohydrates as aft mimetics; the application of complex carbohydrates to functional food development. Appendices: perspectives on dietary fibre definition; total carbohydrates and total dietary fibre content in grain based foods.
". . .encompasses discussion of a number of very interesting carbohydrate concepts and assessment of most available methods for CC analysis. . .of great value to scientists and food technologists working on a broad range of foods. "