Science and Technology of Fibers in Food Systems [E-Book] / edited by Jorge Welti-Chanes, Sergio O. Serna-Saldívar, Osvaldo Campanella, Viridiana Tejada-Ortigoza.
Campanella, Osvaldo, (editor)
Serna-Saldívar, Sergio O., (editor) / Tejada-Ortigoza, Viridiana, (editor) / Welti-Chanes, Jorge, (editor)
1st edition 2020.
Cham : Springer, 2020
VIII, 468 pages 60 illustrations, 21 illustrations in color (online resource)
englisch
9783030386542
10.1007/978-3-030-38654-2
Food Engineering Series
Full Text
Table of Contents:
  • Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods
  • Chemical composition and physical properties of dietary fiber components
  • Association of dietary fiber to food components
  • Analysis of fibers and its components
  • Dietary fiber in cereals and legume seeds
  • Dietary fiber in fruits and vegetables
  • Resistant starch
  • Dietary fiber and obesity
  • Dietary fiber and diabetes
  • Dietary fiber and hyperlipidemia and cardiovascular disease
  • Dietary fiber and cancer
  • Dietary fiber and gut microbiota
  • Extraction pretreatments of individual dietary fiber components
  • 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 Foods. Effect on Sensory and Texture Properties
  • Dietary fibers in foods- Formulating and processing for nutritional benefits.