Umfang:
345 p.
,
ill. (some col.)
ISBN:
9789086866229
Inhalt:
Dietary fibre is of interest to both science and industry, and yet despite growing awareness of its benefits to health and nutrition, intakes remain below the recommended level. Industry has responded by developing new applications, products and processes to help consumers increase their fibre intake in a convenient way. While regulations on health claims are being developed for example in the EU, some countries have allowed the use of health claims to help promote consumer awareness of the benefits of a higher fibre intake, and to inform consumers of good sources of fibre. At the same time science is developing the concept of dietary fibre. The mechanisms and actual components behind the physiological effects are of particular interest, and so are the analytical tools to measure these. The fate of dietary fibre in the gut, where certain fibre components are fermented and converted by microbes gains a great deal of attention. The role of molecular weight and viscosity of dietary fibre components in determining the health benefits are also discussed. This book is essential reading for all researchers and those who concern themselves with bioprocesses and food technology. 'Dietary fibre components and functions' covers the most up-to-date research available on dietary fibre and will be an indispensable tool for all scientists involved in research and development in this field.
Inhalt:
Intro -- Preface -- Table of contents -- Dietary fibre or whole grains or both? -- J.M. Jones -- Chemical structure and function of cell walls through cereal grains and vegetable samples -- F. Guillon1, L. Saulnier1, P. Robert1, J-F Thibault1 and M. Champ2 -- The role of β-glucan in barley -- G.D. Coles1, S.J. Roberts1, R.C. Butler1, M.K. Morrell2 and J.S. Rowarth3 -- Factors affecting bioactivity of cereal β‑glucans -- S.M. Tosh -- Physical state of soluble oat fibre and health claims -- H. Salovaara1, T. Sontag-Strohm1 and H. Anttila1,2 -- Rheology and physiology of soluble fibres: what are the relationships and what use can be made of them? -- P.J. Wood -- The fate of β-glucan during bread-making -- A.A.M. Andersson, R. Andersson and P. Åman -- Size exclusion liquid chromatographic determination of modified non-starch polysaccharide as dietary fibre -- Robert Harfmann1, Balasaheb Deshmukh1, Maciej Turowski1,2, Jerry Conklin2 and Stephanie Lynch3 -- Metabolic conversions of dietary carbohydrates by gut microbes -- K. Venema1,2, A.A. de Graaf1,3 and N.E.P. Deutz1,3 -- In vitro fermentation of fibre fractions from barley using human infant faeces as inoculum -- S.Sahlström1, S.H. Knutsen1, A.K. Holtekjølen1, K.Rudi1 and I.M. Aasen2 -- Butyrylated resistant starches and the influence of cooking on amylolysis in vitro and short chain fatty acids in vivo -- B.H. Bajka1,2,3, D.L. Topping1,2, L. Cobiac1 and J.M. Clarke1,2 -- Molecular weight of guar gum affects short-chain fatty acid profile in vitro -- M. Stewart and J. Slavin -- Lignans and other co-passengers -- H. Adlercreutz, J. Penalvo, S.-M. Heinonen and A. Linko-Parvinen -- Rye and other natural cereal fibres enhance the production and plasma concentrations of enterolactone and butyrate -- K.E. Bach Knudsen1, A. Serena1, H. Jørgensen1, J.L. Peñalvo2 and H. Adlercreutz2.
Anmerkung:
Includes bibliographical references and index. "This book is based on selected papers presented at the 'Dietary Fibre 2006--Multifunctional Complex of Components' conference."-- Pref
Weitere Ausg.:
ISBN 9789086860197
Weitere Ausg.:
Erscheint auch als Druck-Ausgabe ISBN 9789086860197
Sprache:
Englisch
Schlagwort(e):
Congress
;
proceedings (reports)
;
Conference papers and proceedings
;
Conference papers and proceedings.
;
Actes de congrès.
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