Advanced dietary fibre technology /

Advanced dietary fibre technology /

Annotation Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global persp...

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Bibliographic Details
Other Authors: McCleary, Barry V., Prosky, Leon
Format: Electronic eBook
Language:English
Published: Oxford ; Malden, MA : Blackwell Science, 2001.
Subjects:
Fiber in human nutrition > Congresses.
Food > Fiber content.
Dietary Fiber.
Technology.
Electronic book.
Congress.
Online Access:CONNECT
Table of Contents:
  • Advanced Dietary Fibre Technology
  • Contents
  • Preface
  • List of Contributors
  • Part 1: Nutrition and Diet for a Healthy Lifestyle
  • 1 Nutrition and Diet for Healthy Lifestyles in Europe
  • 1.1 The regulatory background in public health nutrition in the EU
  • 1.2 Food intake patterns in the EU
  • 1.3 Nutrition policy issues in the EU
  • 1.4 Conclusions
  • References
  • 2 Dietary Advice in North America: the Good, the Bad and the Unheeded
  • 2.1 Introduction
  • 2.2 Specifics of dietary advice in North America
  • References
  • Part 2: Chemistry, Structure and Rheology
  • 3 Light Microscopic Investigations on Dietary Fibre
  • 3.1 Introduction
  • 3.2 Staining of the main chemical components of cereal cell walls for light microscopy
  • 3.3 The effect of purified cell wall degrading enzymes on cell walls
  • 3.4 The effect of processing on the microstructure of cell walls
  • References
  • 4 Assembly and Rheology of Non-starch Polysaccharides
  • 4.1 Introduction
  • 4.2 Composition and shape of polysaccharide chains
  • 4.3 Solids, solutions and hydrated networks
  • 4.4 Rheological measurements
  • 4.5 Rheology of polysaccharide solutions, gels and dispersions
  • 4.6 Overview
  • References
  • 5 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre Composition and the Textures of Foods
  • 5.1 Introduction
  • 5.2 Cell-wall carbohydrates
  • 5.3 Structural proteins
  • 5.4 Aromatic and other substances
  • 5.5 Dynamics in cell-wall architecture
  • 5.6 Texture of fruits and vegetables
  • 5.7 The special secondary walls of seeds
  • 5.8 The biotechnology of dietary fibres
  • References
  • Appendix
  • Part 3: Measurement of Dietary Fibre and Dietary Fibre Components
  • 6 What is Dietary Fibre? A New Look at the Definition
  • 6.1 Introduction
  • 6.2 What is dietary fibre? A new look at the definition
  • 6.3 The available methods.
  • 6.4 Dietary fibre: the definition
  • 6.5 The benefits of increased dietary fibre intake
  • 6.6 Restrictions on beneficial claims for dietary fibre
  • References
  • 7 Development of Dietary Fibre Methodology
  • 7.1 Introduction
  • 7.2 Early developments
  • 7.3 Definitions of dietary fibre
  • 7.4 Classification of food carbohydrates
  • 7.5 Enzymatic-gravimetric methods
  • 7.6 Collaborative studies
  • 7.7 Delimitation problems
  • 7.8 Future perspectives
  • References
  • 8 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity, Activity and Specificity
  • 8.1 Total dietary fibre: introduction
  • 8.2 Specific dietary fibre components
  • 8.3 Conclusions
  • References
  • 9 In-vivo and In-vitro Methods for Resistant Starch Measurement
  • 9.1 Introduction
  • 9.2 Classification of resistant starches
  • 9.3 In-vivo methods
  • 9.4 In-vitro methods
  • 9.5 Conclusions
  • References
  • Part 4: Regulatory Issues
  • 10 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre Nutrition Labelling
  • 10.1 Introduction
  • 10.2 Why regulate?
  • 10.3 Labelling of dietary fibre on food products
  • 10.4 Analytical aspects of regulatory enforcement
  • Acknowledgements
  • References
  • 11 Regulatory Issues Relating to Dietary Fibre in the European Context
  • Abstract
  • 11.1 The EU nutrition labelling directive
  • 11.2 National variations
  • 11.3 Carbohydrates, polyols and dietary fibre
  • 11.4 The 1994 attempt to come to a definition
  • 11.5 Caloric value
  • 11.6 Official methods
  • 11.7 Nutrient content claims on fibre
  • 11.8 The future
  • References
  • Part 5: Health Benefits of Dietary Fibre
  • 12 Dietary Fibre in Health and Disease
  • 12.1 Introduction
  • 12.2 Fibre and the gastrointestinal tract
  • 12.3 Obesity
  • 12.4 Gallbladder disease
  • 12.5 Diabetes
  • 12.6 Lifestyle diseases
  • 12.7 Summary
  • References.
  • 13 Dietary Fibre, Carbohydrate Metabolism and Chronic Disease
  • 13.1 Introduction
  • 13.2 Effect of viscous and non-viscous fibre on glucose, insulin and gut hormones
  • 13.3 Fibre in whole food: food form and glycaemic index
  • 13.4 Conclusion
  • References
  • 14 Dietary Fibre and Gastrointestinal Function
  • 14.1 Introduction
  • 14.2 Characteristics of fibre that affect gastrointestinal function
  • 14.3 Relationship between gastrointestinal function and physiological response
  • 14.4 Conclusion and summary
  • References
  • 15 Dietary Fibres and Dietary Lipids
  • 15.1 Introduction
  • 15.2 Fibres can reduce dietary lipid intake
  • 15.3 Fibres alter fat digestion
  • 15.4 Lipid and sterol ileal excretion
  • 15.5 Postprandial lipid metabolism and dietary fibres
  • 15.6 A comprehensive view of the effects and mode of action of dietary fibres
  • References
  • 16 Food Polysaccharides, Glucose Absorption and Insulin Sensitivity
  • 16.1 Syndrome X: central role of insulin resistance and hyperinsulinaemia
  • 16.2 Food polysaccharides and glucose absorption rates
  • 16.3 Experimental studies of effects of food carbohydrates on insulin sensitivity in humans
  • 16.4 Clinical implications
  • 16.5 Role of food polysaccharides in healthy eating advice for the public
  • 16.6 Conclusions
  • Acknowledgements
  • References
  • 17 Fermentation of Oligosaccharides and Influences of Fermentation Products
  • 17.1 Bacterial breakdown of oligosaccharides in the large intestine
  • 17.2 Absorption of bacterial metabolites from the large intestine
  • 17.3 Influence of bacterial metabolites
  • 17.4 Characteristics of SCFA effects
  • 17.5 Regulating factors of bacterial metabolism in the large intestine
  • 17.6 Perspectives and conclusions
  • References
  • 18 Cholesterol-lowering Properties of Cereal Fibres and Fractions
  • 18.1 Introduction
  • 18.2 Oat fibre and fraction.
  • 18.3 Rice fibre and fractions
  • 18.4 Barley fibre and fractions
  • 18.5 Conclusions and recommendations
  • References
  • 19 Effects of Psyllium on Serum Cholesterol Levels
  • 19.1 Introduction
  • 19.2 Cholesterol-lowering effects
  • References
  • 20 Non-digestible Carbohydrates and Gut Function: Implications for Carcinogenesis
  • 20.1 Introduction
  • 20.2 Direct effects of non-digestible carbohydrates on gut function
  • 20.3 Non-digestible carbohydrates and gut microflora composition
  • 20.4 Non-digestible carbohydrates and gut bacterial metabolism
  • 20.5 Non-digestible carbohydrates and short-chain fatty acids
  • 20.6 Influence of RS and NDO on gut functions related to cancer
  • 20.7 Conclusions
  • Acknowledgements
  • References
  • 21 Cereal Fibre and Heart Disease
  • 21.1 Introduction
  • 21.2 Soluble fibre
  • 21.3 Epidemiological evidence
  • 21.4 Conclusions
  • References
  • Part 6: Technological Aspects
  • 22 Developing Fibre-rich Foods in the Twenty-first Century
  • 22.1 Why develop fibre-rich foods?
  • 22.2 Key considerations in developing DF-rich foods
  • 22.3 Selling the product
  • 22.4 Conclusions
  • 23.5 Summary
  • References
  • 23 Technological Aspects of Dietary Fibre
  • 23.1 Introduction
  • 23.2 Latest developments in the production and use of dietary fibre products
  • 23.3 Dietary fibre products obtained from cereals, and enrichment of cereal products
  • 23.4 Research approaches to developing dietary fibre products
  • 23.5 Summary
  • References
  • 24 Oatrim and NutrimX: Technological Development and Nutritional Properties
  • Disclaimer
  • 24.1 Introduction
  • 24.2 Oatrim
  • 24.3 NutrimX
  • 24.4 Summary
  • References
  • 25 Effect of Processing on the Properties of Dietary Fibre
  • 25.1 Introduction
  • 25.2 Processing
  • 25.3 Effects of mechanical processing
  • 25.4 Effects of endogenous and added enzymes.
  • 25.5 Effects of thermal processing
  • 25.6 How to optimise the properties of dietary fibre in food processing
  • References
  • 26 Fibres and Fibre Blends for Individual Needs: a Physiological and Technological Approach
  • 26.1 Definition and origin of dietary fibres
  • 26.2 Raw material for the isolation of dietary fibres
  • 26.3 Physical-chemical aspects
  • 26.4 Physiologically nutritional properties of dietary fibres
  • 26.5 Additional properties of dietary fibre
  • 26.6 Technological aspects of dietary fibre as functional ingredients in foods
  • 26.7 Application fields of dietary fibres in food and food supplements
  • 26.8 Dietary fibres for a healthy future
  • References
  • Part 7: Cereal Cell-wall Polysaccharides
  • 27 Cereal Arabinoxylan: Occurrence, Structure and Properties
  • 27.1 Occurrence
  • 27.2 Structural elements
  • 27.3 Structure heterogeneity
  • 27.4 Arabinoxylan classification by extractability and structure
  • 27.5 Properties of arabinoxylan solutions
  • References
  • 28 Cereal β-Glucans: Structure, Properties and Health Claims
  • 28.1 Introduction
  • 28.2 Physicochemical characteristics of cereal β-glucan
  • 28.3 Clinical studies of oat β-glucan
  • 28.4 Conclusions
  • References
  • Part 8: Legume-seed Polysaccharides
  • 29 Novel Galactomannans and Galacto-mannooligosaccharides from Guar
  • 29.1 Introduction
  • 29.2 Enzymatic hydrolysis of galactomannans
  • 29.3 Properties of industrially produced galactose-depleted guar galactomannans (enzyme-modified guars)
  • 29.4 Properties of oligosaccharides produced on hydrolysis of guar gum and enzyme-modified guar samples by β-mannanase
  • 29.5 Conclusions
  • References
  • 30 Physiological and Technological Functions of Partially Hydrolysed Guar Gum (Modified Galactomannans)
  • 30.1 Introduction
  • 30.2 Physicochemical properties of PHGG
  • 30.3 Nutritional and health benefits of PHGG.

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