Fibre Rich and Wholegrain Foods

One may carefully read labels and purchase high-fiber foods or multi-grain products, but remain unaware as to whether the product is wholegrain. Consumers appear to have a limited understanding regarding the differences between whole ...

Fibre Rich and Wholegrain Foods

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition. With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods. Reviews key research and best industry practice in the development of fibre-enriched and wholegrain products Considers analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods Explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres

Fibre rich and Wholegrain Foods

Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition.

Fibre rich and Wholegrain Foods

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition. With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods. Reviews key research and best industry practice in the development of fibre-enriched and wholegrain products Considers analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods Explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres

Dietary Fiber

Fibre-enriched meat products. In J. A. Delcour & K. Poutanen (Eds.), Fibre-rich and wholegrain foods-improving quality (pp. 329–347). Duxford: Woodhead Publishing Limited. Keenan, D. F., Resconi, V.C., Kerry, J. P., & Hamill, ...

Dietary Fiber

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products

The Everything Whole Grain High Fiber Cookbook

The importance of whole grains and high fiber in the human diet cannot be overstressed in this modern era of overprocessed foods. It's possible to get all the fiber you need from fruits, vegetables, and grains; there's no need to rely ...

The Everything Whole Grain  High Fiber Cookbook

A Simon & Schuster eBook. Simon & Schuster has a great book for every reader.

Dietary Fibre Functionality in Food and Nutraceuticals

Effect of energy-reduced diets high in dairy products and fiber on weight loss in obese adults. Obesity Research, 13, 1344–1353. ... In Fibre-rich and Wholegrain Foods: Improving Quality (eds. J.A. Delcour and K. Poutanen) ...

Dietary Fibre Functionality in Food and Nutraceuticals

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.

Carbohydrate Chemistry for Food Scientists

Critical Reviews in Food Science and Nutrition 48, 385e401. ... The range of dietary fiber ingredients and a comparison of their technical functionality. In: Delcour, J.A., Poutanen, K. (Eds.), Fiber-rich and Wholegrain Foods.

Carbohydrate Chemistry for Food Scientists

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. It is an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides Covers the behavior and functionality of carbohydrates within foods Contains extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans and pectins, amongst others

Science and Technology of Fibers in Food Systems

EP2120591 A1 Anderson JW (2008) Dietary fiber and associated phytochemicals in prevention and reversal of diabetes. ... Feito JCF, Lee M, Lay MUV, Miller MJ, Ramage H (2014) Food products prepared with soluble whole grain oat flour.

Science and Technology of Fibers in Food Systems

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.

Examining the Development Regulation and Consumption of Functional Foods

Dietary Fibre and Bile Acid Metabolism. ... High-fiber diet supplementation in patients with irritable bowel syndrome (IBS): A multicenter, randomized, open trial comparison ... In J. Slavin (Ed.), Fibre- rich and wholegrain foods (pp.

Examining the Development  Regulation  and Consumption of Functional Foods

The promotion of proper nutrition can assist in disease prevention and help to ensure an overall healthy lifestyle. Certain natural or processed foods are particularly useful in achieving and maintaining these goals. Examining the Development, Regulation, and Consumption of Functional Foods is an authoritative reference source for the latest scholarly material on the consumption and use of specific foods to prevent, manage, and treat diseases. Highlighting critical issues relating to the development, preparation, regulation, and overall benefits of functional foods, this book is ideally designed for medical practitioners, nutritionists, upper-level students, researchers, and academicians.

The Amazing Fiber rich Cookbook

If you are new to consuming high-fiber foods, it's wise to start by slowly incorporating fiber to your diet and ... 2) Substitute bread, pasta, and white rice with brown rice and whole grain foods: explore foods like whole wheat pasta, ...

The Amazing Fiber rich Cookbook

Eating a High-fiber Diet is the Solution to Avoiding Possible Outbreaks of Diverticulosis, Diverticulitis, Hemorrhoids, and Constipation for a Healthful Lifestyle. Today's society's diet is very poor and deficient in fiber. This is causing damage to the health and well-being of people, posing massive health problems. Fiber is now more than ever being recognized as an essential nutrient. To really benefit from fiber, it is necessary to get it from nutrient-packed foods such as fruits and vegetables. How can you achieve this and continue to make your meals simple and enjoyable? Find out more in this book. Go ahead and explore this cookbook's fiber-rich recipes—and maybe even a new menu. Healthy food and comfort are waiting for those who do it. When you consume a high-fiber diet like the one in this book, there are many benefits you can enjoy like having a healthy gut and improving heart health. In this book, we provide: 1. A list of healthy, high-fiber foods—showing how much fiber each has to assist people increase their regular consumption of fiber. 2. A collection of delightful high-fiber recipes from breakfast, main course to even snacks. 3. Benefits of adding fiber to your diet. 4. How to introduce fiber into your diet for optimal health. 5. Fiber count of each recipe to help you watch your fiber intake. The recipes contained in this book help: 1. Lowers risk of stroke and heart attack 2. Boosts immune function 3. Fights fatigue 4. Lowers cholesterol levels 5. Increases longevity 6. Helps prevent colon and rectal cancer What are you waiting for? Click BUY to enjoy the benefits these recipes have to offer your body

Exploration Identification and Utilization of Barley Germplasm

Dietary fiber intake and mortality in the NIH-AARP diet and health study. Arch. Intern. Med. 171, 1061–1068. ... Particle size effects on the quality of flour tortillas enriched with whole grain waxy barley. Cereal Chem. 86,439–451.

Exploration  Identification and Utilization of Barley Germplasm

Exploration, Identification and Utilization of Barley Germplasm explores the timely global challenges related to barley production posed by the narrowing of biodiversity and problem soils, identifying elite genotypes which will enhance barley breeding and be essential to genetic and evolution studies. The book covers the utilization of barley germplasm for improving the quality of both food and feed barley as well as exploring and utilizing varieties of germplasm that are tolerant to drought, waterlogged, salt, and acid soil. Chapters are devoted to prime strategies for future research, including identifying barley germplasm by applying Omics, exploring barley germplasm by means of the Focused Identification of Germplasm Strategy (FIGS), and creating barley germplasm through mutation. Users will find this book to be a key research reference for both professionals and academics, providing a comprehensive update for established barley researchers that equips them with an understanding of the new methodologies needed for innovation and discovery, while also providing a helpful entry to the subject for young researchers and students. Provides a one-stop shop to acquire a speedy overview of the main and recently applied issues of barley breeding Provides newly-developed methodologies in barley germplasm research Describes special genotypes from wild barley, including Tibetan wild barley, which show a high tolerance to abiotic stresses and carry different alleles from cultivated barley

At the Crossroads Between Nutrition and Pharmacology

Fibre-Rich and Wholegrain. ... Changes of dietary fiber and starch composition of processed potato products during domestic cooking. ... Domestic processing effects on some insoluble dietary fibre components of various food legumes.

At the Crossroads Between Nutrition and Pharmacology

Functional foods (foods with known bioactive properties) have shown potential for preventive and therapeutic treatments. However, this potential must be safely determined before they enter the commercial market. At the same time, nutrition research is transforming into a data driven field with reference to the identification and development of functional food products due to the large number of variables affecting food biochemistry in the human body. This volume presents reviews of recent advances in food chemistry, food technology and nutraceutical research (for diet therapy and cosmetics). Chapters in this volume cover a broad spectrum of topics: - drug discovery and development in the modern nutraceutical industry, - recent developments in the extraction, identification and quantification of bioactive peptides in foods, - concepts of bioavailability, bioaccessibility, bioactivity, bioefficiency and bioconversion of bioactive foods, - synthetic routes for obtaining bioactive compounds, - the role of nutrigenomics to identify key cellular functions by specific genetic and epigenetic interactions with a nutrient, - anti-cancer properties of important bioactive components of medicinal plants, - the effect of a diet based on different bioactive foods on prevention and treatment of diabetes, - antioxidant effects on cardiovascular disease, - beneficial effects of bioactive foods on metabolic syndrome, - the potential of tauroursodeoxycholic acid on prevention and recovery of neurodegenerative diseases, - the effects of natural phytochemicals in prostate cancer, - the effects of methylxanthines (caffeine and others), and culinary methods on physiological and toxicological effects of the bioactive food constituents. The volume is an ideal reference for pharmacy students, nutritionists, healthcare providers and nutraceutical R&D specialists interested in functional foods. [Series Intro] Frontiers in Bioactive Compounds brings edited reviews on the analysis and characterization of natural compounds of medicinal interest. Each volume covers useful information on a variety of natural sources as well as analytical techniques. This series is essential reading for analytical and medicinal chemists as well as professionals involved in natural and pharmaceutical product research and development.

The Age of Clean Label Foods

Int J Food Sci Technol 39:1–10. https:// doi.org/10.1111/j.1365-2621.2004.00739.x Jiménez-Colmenero F, Delgado-Pando G (2013) Fibre-enriched meat products. In: Fibre-rich and wholegrain foods. Woodhead Publishing, Cambridge, pp 329–347 ...

The Age of Clean Label Foods

In recent years, "clean label" has become a trendy term in the food industry, spurring innovations in food product development. While the concept of "clean label" is relatively new, without any legal definition, it has a high market appearance and industrial relevance. Consumer demands are leading food and beverage manufacturers toward removing synthetic additives (e.g., emulsifiers) and incorporating natural ingredients. Indeed, many big food companies have committed to eliminating artificial food additives from their products altogether. However, the substitution of chemical preservatives for natural ingredients without compromising food safety, convenience, and sensory quality is a challenge for food technologists. The Age of Clean Label Foods offers a guide to this approach with a thorough exploration of "clean label" ingredients in foods and the development of these food products. All aspects of clean label foods are covered in this essential reference, including recent developments in "clean label ingredients," technologies for producing or enhancing the functionality of ingredients, the interaction of ingredients with emerging food processing technologies, legislative frameworks, and consumer attitudes. Particular emphasis is given to trendy topics in the clean label industry, such as products with reduced-fat or reduced salt content, modified starches, natural emulsifiers, antioxidants, flavorings and antimicrobials, and fermented foods, as well as active and intelligent packaging for clean label foods. Through this text, the authors hope to promote a better understanding from which food technologists and food microbiologists can operate in the "clean-label" arena, taking into consideration all the key aspects of food quality, sensory characteristics, and food safety.

Pseudocereals

Journal of Food Science 72, S528–S533. ... Journal of the Science of Food and Agriculture 90, 2068–2073. ... regulations, and health claims associated with dietary fibre and wholegrain foods, in Fibre-Rich and Wholegrain Foods (eds J.

Pseudocereals

The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to the increased demand for gluten?]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time, research in all relevant fields has intensified. At present there is some confusion surrounding the term ‘pseudocereals’ and what it does and does not include, for example kiwicha which is Amaranthus caudatus or kaniwa which is Chenopodium pallidicaule. Sometimes other grains are included in the pseudocereal group like chia (Salvia hispanica L), an oleaginous seed. One of the aims of the book is to clear up some of the confusion over what is included in the group of pseudocereals. The book will include: the origin, production and utilization of pseudocereals; structure and composition of kernels; carbohydrates/fibre/bioactive compounds of kernels; proteins and amino acids of kernels; lipids of kernels; pseudocereal dry and wet milling: processes, products and applications; food uses of whole pseudocereals; pseudocereals in gluten free products; and the nutritional and health implications of pseudocereal intake.

Prepared Foods

Eating a diet low in fat and high in grain products , fruits , and vegetables that contain dietary fiber may reduce your ... At least of 51 % whole grains " Diets rich in whole - grain foods and other plant foods and low in total fat ...

Prepared Foods


Functional Foods

Fibre-rich and wholegrain foods.Oxford: Woodhead Publishing Limited; pp. 329–347, 2013. 63. A.K. Verma, R. Banerjee, Dietary fibre as functional ingredient in meat products: a novel approach for healthy living, a review, Journal of Food ...

Functional Foods

Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. This outstanding new volume: Discusses an overview of functional foods including global regulations, legislations and packaging requirements Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources Acquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

American Dietetic Association Complete Food And Nutrition Guide Rev Updated 4e

Fiber, Healthy Weight, and Satiety A fiber-rich diet may help you reach and keep your healthy weight. ... Perhaps it's because fiber makes the stomach contents more viscous (more sticky What Is a Whole Grain? A whole grain is the entire ...

American Dietetic Association Complete Food And Nutrition Guide  Rev Updated 4e

The new edition of the ADA's flagship food and nutrition guide—updated based on the very latest Dietary Guidelines for Americans With over 200,000 copies sold in all editions, this award-winning resource from the world's leading authority on food and nutrition is packed with the latest healthy eating advice for those at every age and stage of life. In this completely revised and updated new edition, you'll find up-to-date, evidence-based, practical answers for your many food and nutrition questions. This cornerstone guide from the American Dietetic Association, written by nationally recognized food and nutrition expert and registered dietitian Roberta Duyff, covers the basics on nutrition, managing weight, and healthy eating. It also provides easy steps and how-tos for selecting, preparing, and storing foods safely to get the most nutrition and flavor for your dollar, and more. Comprehensive, accessible, and easy-to-use, this valuable reference shows how to make healthy food choices to fit any lifestyle. How to put the the very latest Dietary Guidelines for Americans on food choices and physical activity into action Latest guidance to prevent and manage today's health concerns, such as heart disease, diabetes, cancer, food allergies, gluten intolerance, lactose intolerance, and many others Simple, practical tips and flexible food and nutrition skills that suit your needs and lifestyle with ways to apply advice from USDA's MyPlate Advice for healthy nutrition, eating, and cooking across the lifespan Covers vegetarian eating, healthy restaurant options, culinary nutrition and skills, healthy weight, nutrition supplements, and more Interactive self-checks and websites to help you assess your own food choices and take steps to healthy eating

Dietary fibre

Dietary fibre may be an important marker in such health promoting foods and taking dietary fibre rich foods a relevant strategy, but not when as a purified fibre supplement. Identification and use of wholegrain foods are a desirable ...

Dietary fibre

The growing attention for healthy eating, intestinal health, combating major disorders such as obesity and diabetes and prevention of cardio-vascular diseases and cancer, has resulted in an increased output of R&D on dietary fibre and related carbohydrates. In recent years, hundreds of new products have been launched annually with claims regarding their fibre content. Existing and new fibres are also increasingly incorporated in products for specific target groups, such as babies, farm animals, pets and for clinical nutrition. New research tools and insights are enabling researchers to obtain a much better insight in the mechanisms of action of bio-active carbohydrates. These include new analytical methods, model systems to measure the impact of fibre on processes in the gastro-intestinal tract and the identification and measurement of new biomarkers, for example markers related to satiety. These insights and tools, will significantly contribute to R&D on ingredients and products aiming at imparting significant health benefits. In this book invited expert scientists of leading research groups all over the world will address the following issues: Definitions, health claims and new challenges, Analytical tools, technological aspects and applications, Health Benefits of dietary fibre, including both authoritative generic reviews and papers describing the impact on health of specific types of fibre and Health aspects for target groups, with broad overviews on issues related to dietary fibre in clinical nutrition and in food for pets. Dietary fibre: bio-active carbohydrates for food and feed will therefore cover 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.

An Evidence based Approach to Dietary Phytochemicals

1/2 cup 3 cups Table 5-1 Examples of One Serving of Intake Recommendations Whole - Grain Food Whole - Grain Food ... Foods Intestinal Health Whole - grains include amaranth , barley , brown Diets rich in whole grains and fiber help pre- ...

An Evidence based Approach to Dietary Phytochemicals

Provides an analysis of the scientific, epidemiological, and clinical research on the health benefits of plant-based foods and dietary phytochemicals. This book provides information for understanding the sources of dietary and supplementary phytochemicals, as well as their nutrient interactions, drug interactions, and possible adverse effects.

Encyclopedia of Food Chemistry

Health claims: fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and risk of coronary heart disease. Secc 101, 77. ... In: Delcour, J., Poutanen, K. (Eds.), Fibre-rich and Wholegrain Foods, first ed.

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Dietary Fibers and Human Health

[CrossRef] Knudsen, K.E.B.; Laerke, H.N. Whole grain cereals and gut health. Agro Food Ind. Hi-Tech 2008, 19, 6–8. Odes, H.S.; Lazovski, H.; Stern, I.; Madar, Z. Double-blind trial of a high dietary fiber, mixed grain cereal in patients ...

Dietary Fibers and Human Health

This book is a printed edition of the Special Issue "Dietary Fibers and Human Health" that was published in Nutrients