Description
SPRINGER Science And Technology Of Fibers In Food Systems (Pb 2020) by WELTI-CHANES J.
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes.Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases. Part I. Structure and Chemistry of Plant Cell Walls and Dietary Fiber in FoodsChapter 1. Architecture of plant cell wallChapter 2. Chemical composition and physical properties of dietary fiber componentsChapter 3. Association of dietary fiber to proteins, lipids, vitamins, minerals and minor phytochemicalsChapter 4. Analysis of fibers and its componentsChapter 5. Dietary fiber in cereals and legume seedsChapter 6. Dietary fiber in fruits and vegetablesChapter 7. Dietary fiber in algae and edible fungiPart III. Dietary Fiber and HealthChapter 8. Dietary fiber and obesityChapter 9. Dietary fiber and glucose metabolism and diabetesChapter 10. Dietary fiber and hyperlipidemia and cardiovascular diseaseChapter 11. Dietary fiber and cancerChapter 12. Dietary fiber and gut microbiotaPart III Extraction pretreatments, treatments and modification of dietary fiberChapter 13. Extraction pretreatments of individual dietary fiber componentsChapter 14. Thermal processesChapter 15. Chemical processesChapter 16. Enzymatic processesChapter 17. Emerging technologiesChapter 18. Functional properties in industrial applications