商品簡介
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 occurrence, 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.
Comprehensive and timely, Dietary Fiber Functionality in Food and Nutraceuticals: From Plant to Gut covers basic information on dietary fiber from plants and the bioactive components associated with these fibers, such as polyphenolics, minerals, vitamins, and polysaccharides. Novel technologies used in the extraction and development of plant dietary fibers, and their application in formulations of functional foods and nutraceuticals are also included. The focus from the consumer's perspective highlights the health benefits of dietary fiber, particularly the pre/probiotic aspects and gut health as well as related health claims and regulations. This book will be of interest to industry professionals working in functional foods and nutraceutical ingredients, food scientists and nutritionists, as well as academicians, lecturers, and students of related fields.
Dr Farah Hosseinian, Associate Professor, Food Science and Nutrition, Department of Chemistyr, Carleton University, Canada.
Dr B. Dave Oomah Retired research scientist, formerly with the Pacific Agri-Food Resear entre, Summerland, Agriculture and Agri-Food Canada.
Dr Rocio Campos-Vega Research Professor, Programa de Posgrado en Alimentos del Gentro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Mexico.
作者簡介
Dr Farah Hosseinian, Associate Professor, Food Science and Nutrition, Department of Chemistry, Carleton University, Canada
Dr B. Dave Oomah, Retired research scientist, formerly with the Pacific Agri-Food Research Centre, Summerland, Agriculture and Agri-Food Canada
Dr Rocio Campos-Vega, Research Professor, Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Mexico
