Dietary fibre : chemical and biological aspects /

Advances made in the last two decades have provided increasing insights into the chemical complexity of dietary fibre and this important book reviews the current state of knowledge on the role of fibre in the diet. It covers such areas as the chemistry of dietary fibre, health benefits to the consum...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Southgate, D. A. T.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, England : Woodhead Publishing Limited, 2009.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
High-fiber diet.
R�egimes riches en fibres.
Acceso en línea:Texto completo

MARC

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019 |a 871224740 
020 |a 9781845698195  |q (electronic bk.) 
020 |a 1845698193  |q (electronic bk.) 
020 |z 9781855737785 
035 |a (OCoLC)874154485  |z (OCoLC)871224740 
050 4 |a RM237.6  |b .D548 2009eb 
082 0 4 |a 613.263  |2 23 
245 0 0 |a Dietary fibre :  |b chemical and biological aspects /  |c edited by D.A.T. Southgate [and three others]. 
264 1 |a Cambridge, England :  |b Woodhead Publishing Limited,  |c 2009. 
264 4 |c �2005 
300 |a 1 online resource (401 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing Series in Food Science, Technology and Nutrition 
504 |a Includes bibliographical references at the end of each chapters and index. 
588 0 |a Online resource; title from PDF title page (ebrary, viewed February 4, 2014). 
520 |a Advances made in the last two decades have provided increasing insights into the chemical complexity of dietary fibre and this important book reviews the current state of knowledge on the role of fibre in the diet. It covers such areas as the chemistry of dietary fibre, health benefits to the consumer, effects on the small and large intestine, effect on lipid metabolism, implications to the industry and more. Dietary fibre: Chemical and biological aspects will prove essential reading for food chemists and technologists, nutritionists, biological scientist, clinicians, the food pharmaceutical industries, and regulatory bodies. 
505 0 |a Front Cover; Dietary Fibre: Chemical and Biological Aspects; Copyright Page; Preface; Foreword; Table of Contents; Part 1: Dietary Fibre, Health and the Consumer; CHAPTER 1. CONCEPTS OF DIETARY FIBRE; Cleave's concept -- "what God hath joined together let no man put asunder"; Burkitt's concept -- "nature's laxative; Trowell's concept -- the colon's portion -- The structural concept -- prison walls -- Conclusion; REFERENCES; CHAPTER 2. DIETARY FIBRE AND HEALTH; 1 INTRODUCTION; Limitations of Epidemiological Studies; The Physiological Effects of Diets Rich in Dietary Fibre; Modes of Action. 
505 8 |a Effects on IngestionGastric Effects; Small Intestinal Effects; Large Bowel Effects; Relation between Modes of Action and the Aetiology of Disease; High Dietary Fibre Diets : The Constraints Imposed by the Composition of Foods; The Protective Effects of Dietary Fibre; REFERENCES; CHAPTER 3. WORKSHOP REPORT: RECOMMENDATIONS TO THE CONSUMER; 1. Is there any evidence that existins 'fibre' recommendations have had any effect up to now?; 2. Does the scientific evidence justify giving any 'fibre' recommendations to the consumer at all? If so, for what? 
505 8 |a 3. Does the scientific evidence justify giving a numerical target for desirable 'fibre' intake? If so, what should it be? How could it best be used?4. Are fibre recommendations applicable to all sections of the population?; 5. Should 'fibre' be aiven as a single value in nutrition labeling on food products? If not, what should appear and how should it be defined?; 6. Should 'fibre' health messages be allowed? If so, be where should the line be drawn? How can health messages be regulated and monitored?; ACKNOWLEDGEMENTS; Part 2: Chemistry of Dietary Fibre. 
505 8 |a Chapter 4. the chemistry of dietary fibre -- an holistic view of the cell wall matrix1 introduction; 2 the dietary fibre content of plant foods -- as nsp; 3 analysis of dietary fibre as nsp; 4 dietary fibre behaviour during gastrointestinal transit in relation to cell wall structure and its fractionation; 5. bibliography; chapter 5. changes in dietary fibre polymers during storage and cooking; 1 introduction; 2 materials and methods; 3 results and discussion; 4 conclusions; 5 references; chapter 6. heterogenerity of monomeric composition in graminear, maize and wheat, lignins; i -- introduction. 
505 8 |a Ii -- material and methodsiii -- results; iv -- conclusion; references; chapter 7. studies on pentosans in flour, dough and bread fractions; introduction; structure of water-soluble pentosans; effects of baking on polysaccharides in white bread fractions; references; chapter 8. the effects of extrusion cooking on the physical and chemical properties of dietary fibre in snackfoods; 1. introduction; 2. material and methods of processing and analysis; results and discussion; 4. conclusion; 5. references; chapter 9. chemical and physico-chemical properties of fibres from algal extraction by-products. 
650 0 |a High-fiber diet. 
650 6 |a R�egimes riches en fibres.  |0 (CaQQLa)201-0062824 
650 7 |a High-fiber diet.  |2 fast  |0 (OCoLC)fst00956510 
700 1 |a Southgate, D. A. T. 
776 0 8 |i Print version:  |t Dietary fibre : chemical and biological aspects.  |d Cambridge, England : Woodhead Publishing Limited, 2009, �2005  |h xiv, 386 pages  |z 9781855737785 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9781855737785  |z Texto completo 

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