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Complex carbohydrates in foods /
Explores the effects of complex carbohydrates (starch, gums and dietary foods) on human physiological function, and establishes an appropriate dietary intake level for inclusion on nutritional labels. The book addresses current research, applications and implementation issues.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Marcel Dekker,
1999.
|
| Colección: | Food science and technology (Marcel Dekker, Inc.) ;
93. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Preface; Contents; Contributors; Introduction; Dietary Guidelines for Complex Carbohydrates/Dietary Fiber; Complex Carbohydrates and the Food Label: An FDA Perspective; Dietary Fiber Properties and Health Benefits of Non-Digestible Oligosaccharides; Suggested Alternatives to the Term "Complex Carbohydrates"; Complex Carbohydrates: The Science and the Label; The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders; Health Benefits of Complex Carbohydrates; Worldwide Dietary Fiber Intake: Recommendations and Actual Consumption Patterns; The Chemistry of Complex Carbohydrates.