ABSTRACT

Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes. Examines food applications and the efficacy and safety of psyllium, sugar beet fiber, pectin, alginate, gum arabic, and rice bran.

part I|194 pages

Dietary Fiber in Heath and Disease

chapter 1|16 pages

Dietary Fiber Overview

chapter 3|15 pages

Dietary Fiber and Colon Cancer

chapter 12|16 pages

Lactulose

A Review on Effects, Clinical Results, and Safety Aspects in Relation to Its Influence on the Colonic Environment

part IV|323 pages

Functional Dietary Fiber Ingredients

chapter 23|17 pages

Food Uses of Fiber

chapter 26|21 pages

Oat Fiber

Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications

chapter 27|24 pages

Barley Fiber

chapter 28|9 pages

Rice Bran

Production, Composition, Availability, Healthful Properties, Safety, and Food Applications

chapter 29|30 pages

Sugar Beet Fiber

Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications

chapter 30|19 pages

Pectin

Composition, Chemistry, Physicochemical Properties, Food Applications, and Physiological Effects

chapter 32|45 pages

Guar Gum

Agricultural and Botanical Aspects, Physicochemical and Nutritional Properties, and Its Use in the Development of Functional Foods

chapter 33|16 pages

Alginate

Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications

chapter 34|19 pages

Gum Arabic

Production, Safety and Physiological Effects, Physicochemical Characterization, Functional Properties, and Food Applications

chapter 35|26 pages

Gellan Gum

chapter 36|15 pages

Inulin and Oligofructose

chapter 37|21 pages

Curdlan

part V|100 pages

Worldwide Dietary Fiber Intake and Regulations of Dietary Fiber Foods