Dietary Fiber: Production Challenges, Food Sources and Health Benefits

Marvin E. Clemens (Editor)

Series: Nutrition and Diet Research Progress
BISAC: MED060000

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$230.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Dietary fibers are classified into water soluble or insoluble, and most plant foods include in their composition variable amounts of a mixture of soluble and insoluble fibers. This soluble or insoluble nature of fiber is related to its physiological effects. Insoluble fibers are characterized by high porosity, low density and the ability to increase fecal bulk, and act by facilitating intestinal transit, thus reducing the exposure to carcinogens in the colon and therefore acting as protectors against colon cancer.

The influence of soluble fiber in the digestive tract includes its ability to retain water and form gels as well as a role as a substrate for fermentation of colon bacteria. This book discusses the production challenges, food sources and health benefits of dietary fiber. (Imprint: Nova)

Preface

Chapter 1 - Resistant Starch (pp. 1-18)
Mindy Maziarz, Parakat Vijayagopal, Shanil Juma, Victorine Imrhan and Chandan Prasad (Texas Woman's University, Department of Nutrition and Food Science, Denton, TX, USA)

Chapter 2 - Role of Dietary Fibers on Health of the Gastro-Intestinal System and Related Types of Cancer (pp. 19-42)
Raquel de Pinho Ferreira Guiné (CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, ESAV, Quinta da Alagoa, Estrada de Nelas, Ranhados, Viseu, Portugal)

Chapter 3 - Long Exposure to the Prebiotics Nutriose® FB06 and Raftilose® P95 Increases Uptake of the Short-Chain Fatty Acid Butyrate by Intestinal Epithelial Cells (pp. 43-56)
Cátia Costa, Pedro Gonçalves, Ana Correia-Branco and Fátima Martel (Department of Biochemistry, Faculty of Medicine of Porto, University of Porto, Portugal, and others)

Chapter 4 - Evolutionary Roles of Dietary Fiber in Succeeding Metabolic Syndrome (MetS) and Its Responses to a Lifestyle Modification Program: A Brazilian Community-Based Study (pp. 57-68)
Kátia Cristina Portero McLellan, Fernanda Maria Manzini Ramos, José Eduardo Corrente, Lance A. Sloan and Roberto Carlos Burini (São Paulo State University/ UNESP School of Medicine, Botucatu, SP, Brasil, and others)

Chapter 5 - Role of Fiber in Dairy Cow Nutrition and Health (pp. 69-92)
Nazir Ahmad Khan, Katerina Theodoridou and Peiqiang Yu (Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada, and others)

Chapter 6 - Physicochemical Properties and Rheological Behavior of Dietary Fiber Concentrates Obtained from Peach and Quince (pp. 93-112)
Marina De Escalada Pla, Eim Valeria, Roselló Carmen, Gerschenson Lía Noemí and Femenia Antoni (Department of Industry, School of Exact and Natural Sciences, Buenos Aires University, Argentina, and others)

Chapter 7 - Characterization of Fractions Enriched in Dietary Fiber Obtained from Waste (Leaves, Stems, Rhizomes and Peels) of Beta Vulgaris Industrialization (pp. 113-134)
Elizabeth Erhardt, Cinthia Santo Domingo, Ana Maria Rojas, Eliana Fissore and Lía Gerschenson (Department of Industry, School of Exact and Natural Sciences, Buenos Aires University, Argentina, and others)

Chapter 8 - Dietary Fiber Intake Associated with Reduced Risk of Epithelial Ovarian Cancer in Southern Chinese Women (pp. 135-144)
Li Tang, Andy H. Lee, Dada Su and Colin W. Binns (School of Public Health, Curtin University, Perth, WA, Australia)

Chapter 9 - Dietary Fiber From Agroindustrial By-Products: Orange Peel Flour As Functional Ingredient in Meat Products (pp. 145-158)
M. Lourdes Pérez-Chabela, Juana Chaparro-Hernández and Alfonso Totosaus (Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Distrito Federal, México City, México, and others)

Chapter 10 - Microbial Exopolysaccharides As Alternative Sources of Dietary Fibers with Interesting Functional and Healthy Properties (pp. 159-178)
Habib Chouchane, Mohamed Neifar, Noura Raddadi, Fabio Fava, Ahmed Slaheddine Masmoudi and Ameur Cherif (Laboratory of Biotechnology and Bio-Geo Resources Valorization, Higher Institute for Biotechnology, Biotechpole Sidi Thabet, University of Manouba, Ariana, Tunisia, and others)

Index

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