Table of Contents
Table of Contents
Preface
Chapter 1. Dietary Fiber from the Food Industry By-Products
(Inmaculada Mateos-Aparicio, Araceli Redondo-Cuenca and M. JosĂ© Villanueva, Departamento de NutriciĂłn y BromatologĂa II, BromatologĂa, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain)
Chapter 2. Pectins: Sources, Properties and their Relationship to Health
(LĂşcia Cristina Vriesmann and Carmen LĂşcia de Oliveira Petkowicz, Universidade Federal do Paraná, Departamento de BioquĂmica e Biologia Molecular, Curitiba-PR, Brazil)
Chapter 3. Dietary Fiber as an Ingredient for the Meat Industry
(Manuel Viuda-Martos, Juana Fernández-López and José A. Pérez-Alvarez, IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela Alicante, Spain)
Chapter 4. Dietary Fiber in Meat Products: Functional and Bioactive Ingredient
(Arun K. Verma and Rituparna Banerjee, Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah, Mathura, India, and others)
Chapter 5. Antioxidant Dietary Fiber: Sources and Applications
(Isabel Goñi, Nutrition and Gastrointestinal Unit, Department of Nutrition I, UCM, Madrid, Spain, and others)
Chapter 6. Antioxidant Dietary Fiber from Tropical Fruits
(Manuel Viuda-Martos, Juana Fernández-López and José A. Pérez-Alvarez, IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela Alicante, Spain)
Chapter 7. Pomegranate: A Potential Source of Antioxidant Dietary Fiber
(Manuel Viuda-Martos, Juana Fernández-López and José A. Pérez-Alvarez, IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela Alicante, Spain)
Chapter 8. Characterization and Functionality of By-Products from Chia (Salvia hispanica L.) Seeds of Argentina
(Marianela I. Capitani, Susana M. Nolasco and Mabel C. Tomás, Centro de InvestigaciĂłn y Desarrollo en CriotecnologĂa de Alimentos (CIDCA)
(UNLP-CCT-CONICET), La Plata, Buenos Aires, Argentina, and others)
Chapter 9. Effect of Drying Treatment on Primary Nutrients and Antioxidant Activities of Stevia rebaudiana Bertoni Stems
(D.L. Cabrera-Amaro, J.C. Ruiz-Ruiz, Y.B. Moguel-Ordoñez, M.R. Segura-Campos and M.L. MurguĂa-Olmedo, Instituto Nacional de Investigaciones Forestales, AgrĂcolas y Pecuarias. Campo Experimental Mocochá, Yucatán, MĂ©xico, and others)
Chapter 10. Fibrous Fraction of Hard-to-Cook Bean Phaseolus vulgaris as a Potential Additive in the Food Industry
(Mukthar Sandoval-Peraza, M.R. Segura-Campos, Luis Chel-Guerrero and David Betancur-Ancona, Facultad de IngenierĂa QuĂmica, Campus de Ciencias Exactas e IngenierĂas, Universidad AutĂłnoma de Yucatán, MĂ©rida, Yucatán, MĂ©xico)
Chapter 11. Dietary Fiber: From Concept to Realization
(Angela Zuleta, Department of Food Science, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Argentina)
Index