{"product_id":"advanced-dietary-fibre-technology-isbn-9780632056347","title":"Advanced Dietary Fibre Technology","description":"Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world.  \u003cp\u003eCoverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and in-vivo); general aspects (eg chemical and physical nature; rheology and functionality; nutrition and health; and technological) and current hot topics.\u003c\/p\u003e \u003cp\u003eIdeal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.\u003c\/p\u003e \u003cp\u003ePreface xvi\u003c\/p\u003e \u003cp\u003eList of Contributors xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1: Nutrition and Diet for a Healthy Lifestyle 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Nutrition and Diet for Healthy Lifestyles in Europe 3\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMichael J. Gibney\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 The regulatory background in public health nutrition in the EU 3\u003c\/p\u003e \u003cp\u003e1.2 Food intake patterns in the EU 3\u003c\/p\u003e \u003cp\u003e1.3 Nutrition policy issues in the EU 5\u003c\/p\u003e \u003cp\u003e1.4 Conclusions 11\u003c\/p\u003e \u003cp\u003eReferences 11\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Dietary Advice in North America: the Good, the Bad and the Unheeded 13\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJulie Miller Jones\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 13\u003c\/p\u003e \u003cp\u003e2.2 Specifics of dietary advice in North America 13\u003c\/p\u003e \u003cp\u003eReferences 20\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2: Chemistry, Structure and Rheology 23\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Light Microscopic Investigations on Dietary Fibre 25\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKarin Autio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 25\u003c\/p\u003e \u003cp\u003e3.2 Staining of the main chemical components of cereal cell walls for light microscopy 26\u003c\/p\u003e \u003cp\u003e3.3 The effect of purified cell wall degrading enzymes on cell walls 27\u003c\/p\u003e \u003cp\u003e3.4 The effect of processing on the microstructure of cell walls 28\u003c\/p\u003e \u003cp\u003eReferences 28\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Assembly and Rheology of Non-starch Polysaccharides 30\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eEdwin R. Morris\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 30\u003c\/p\u003e \u003cp\u003e4.2 Composition and shape of polysaccharide chains 30\u003c\/p\u003e \u003cp\u003e4.3 Solids, solutions and hydrated networks 33\u003c\/p\u003e \u003cp\u003e4.4 Rheological measurements 34\u003c\/p\u003e \u003cp\u003e4.5 Rheology of polysaccharide solutions, gels and dispersions 35\u003c\/p\u003e \u003cp\u003e4.6 Overview 40\u003c\/p\u003e \u003cp\u003eReferences 41\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre Composition and the Textures of Foods 42\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMaría Jesus Peña, Claudia E. Vergara, and Nicholas C. Carpita\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 42\u003c\/p\u003e \u003cp\u003e5.2 Cell-wall carbohydrates 42\u003c\/p\u003e \u003cp\u003e5.3 Structural proteins 50\u003c\/p\u003e \u003cp\u003e5.4 Aromatic and other substances 51\u003c\/p\u003e \u003cp\u003e5.5 Dynamics in cell-wall architecture 51\u003c\/p\u003e \u003cp\u003e5.6 Texture of fruits and vegetables 54\u003c\/p\u003e \u003cp\u003e5.7 The special secondary walls of seeds 55\u003c\/p\u003e \u003cp\u003e5.8 The biotechnology of dietary fi bres 56\u003c\/p\u003e \u003cp\u003eReferences 57\u003c\/p\u003e \u003cp\u003eAppendix 59\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3: Measurement of Dietary Fibre and Dietary Fibre Components 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 What is Dietary Fibre? A New Look at the Definition 63\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLeon Prosky\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 63\u003c\/p\u003e \u003cp\u003e6.2 What is dietary fibre? A new look at the definition 63\u003c\/p\u003e \u003cp\u003e6.3 The available methods 65\u003c\/p\u003e \u003cp\u003e6.4 Dietary fi bre: the definition 68\u003c\/p\u003e \u003cp\u003e6.5 The benefits of increased dietary fibre intake 70\u003c\/p\u003e \u003cp\u003e6.6 Restrictions on beneficial claims for dietary fibre 71\u003c\/p\u003e \u003cp\u003eReferences 72\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Development of Dietary Fibre Methodology 77\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNils-Georg Asp\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 77\u003c\/p\u003e \u003cp\u003e7.2 Early developments 77\u003c\/p\u003e \u003cp\u003e7.3 Definitions of dietary fibre 78\u003c\/p\u003e \u003cp\u003e7.4 Classification of food carbohydrates 79\u003c\/p\u003e \u003cp\u003e7.5 Enzymatic-gravimetric methods 80\u003c\/p\u003e \u003cp\u003e7.6 Collaborative studies 83\u003c\/p\u003e \u003cp\u003e7.7 Delimitation problems 85\u003c\/p\u003e \u003cp\u003e7.8 Future perspectives 85\u003c\/p\u003e \u003cp\u003eReferences 86\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity, Activity and Specificity 89\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBarry V. McCleary\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Total dietary fibre: introduction 89\u003c\/p\u003e \u003cp\u003e8.2 Specific dietary fibre components 95\u003c\/p\u003e \u003cp\u003e8.3 Conclusions 104\u003c\/p\u003e \u003cp\u003eReferences 104\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 In-vivo and In-vitro Methods for Resistant Starch Measurement 106\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMartine Champ, Françoise Kozlowski and Gérard Lecannu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 106\u003c\/p\u003e \u003cp\u003e9.2 Classification of resistant starches 107\u003c\/p\u003e \u003cp\u003e9.3 In-vivo methods 107\u003c\/p\u003e \u003cp\u003e9.4 In-vitro methods 110\u003c\/p\u003e \u003cp\u003e9.5 Conclusions 117\u003c\/p\u003e \u003cp\u003eReferences 117\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4: Regulatory Issues 121\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre Nutrition Labelling 123\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJonathan W. DeVries\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 123\u003c\/p\u003e \u003cp\u003e10.2 Why regulate? 123\u003c\/p\u003e \u003cp\u003e10.3 Labelling of dietary fibre on food products 125\u003c\/p\u003e \u003cp\u003e10.4 Analytical aspects of regulatory enforcement 133\u003c\/p\u003e \u003cp\u003eAcknowledgements 137\u003c\/p\u003e \u003cp\u003eReferences 137\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Regulatory Issues Relating to Dietary Fibre in the European Context 139\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePaul Coussement\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAbstract 139\u003c\/p\u003e \u003cp\u003e11.1 The EU nutrition labelling directive 139\u003c\/p\u003e \u003cp\u003e11.2 National variations 140\u003c\/p\u003e \u003cp\u003e11.3 Carbohydrates, polyols and dietary fi bre 140\u003c\/p\u003e \u003cp\u003e11.4 The 1994 attempt to come to a definition 141\u003c\/p\u003e \u003cp\u003e11.5 Caloric value 142\u003c\/p\u003e \u003cp\u003e11.6 Official methods 142\u003c\/p\u003e \u003cp\u003e11.7 Nutrient content claims on fibre 142\u003c\/p\u003e \u003cp\u003e11.6 The future 144\u003c\/p\u003e \u003cp\u003eReferences 145\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 5: Health Benefits of Dietary Fibre 147\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Dietary Fibre in Health and Disease 149\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDavid Kritchevsky\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 149\u003c\/p\u003e \u003cp\u003e12.2 Fibre and the gastrointestinal tract 151\u003c\/p\u003e \u003cp\u003e12.3 Obesity 151\u003c\/p\u003e \u003cp\u003e12.4 Gallbladder disease 152\u003c\/p\u003e \u003cp\u003e12.5 Diabetes 152\u003c\/p\u003e \u003cp\u003e12.6 Lifestyle diseases 152\u003c\/p\u003e \u003cp\u003e12.7 Summary 157\u003c\/p\u003e \u003cp\u003eReferences 158\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Dietary Fibre, Carbohydrate Metabolism and Chronic Disease 162\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDavid J.A. Jenkins, Alexandra L. Jenkins, Cyril W.C. Kendall, Livia Augustine and Vladimir Vuksan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 162\u003c\/p\u003e \u003cp\u003e13.2 Effect of viscous and non-viscous fibre on glucose, insulin and gut hormones 162\u003c\/p\u003e \u003cp\u003e13.3 Fibre in whole food: food form and glycaemic index 163\u003c\/p\u003e \u003cp\u003e13.4 Conclusion 165\u003c\/p\u003e \u003cp\u003eReferences 166\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Dietary Fibre and Gastrointestinal Function 168\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBarbara O. Schneeman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 168\u003c\/p\u003e \u003cp\u003e14.2 Characteristics of fibre that affect gastrointestinal function 169\u003c\/p\u003e \u003cp\u003e14.3 Relationship between gastrointestinal function and physiological response 171\u003c\/p\u003e \u003cp\u003e14.4 Conclusion and summary 173\u003c\/p\u003e \u003cp\u003eReferences 174\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Dietary Fibres and Dietary Lipids 177\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDenis Lairon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 177\u003c\/p\u003e \u003cp\u003e15.2 Fibres can reduce dietary lipid intake 177\u003c\/p\u003e \u003cp\u003e15.3 Fibres alter fat digestion 177\u003c\/p\u003e \u003cp\u003e15.4 Lipid and sterolileal excretion 180\u003c\/p\u003e \u003cp\u003e15.5 Postprandial lipid metabolism and dietary fibres 181\u003c\/p\u003e \u003cp\u003e15.6 A comprehensive view of the effects and mode of action of dietary fibres 181\u003c\/p\u003e \u003cp\u003eReferences 183\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Food Polysaccharides, Glucose Absorption and Insulin Sensitivity 186\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJohn C. Mathers and Mark E. Daly\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Syndrome X: central role of insulin resistance and hyperinsulinaemia 186\u003c\/p\u003e \u003cp\u003e16.2 Food polysaccharides and glucose absorption rates 187\u003c\/p\u003e \u003cp\u003e16.3 Experimental studies of effects of food carbohydrates on insulin sensitivity in humans 191\u003c\/p\u003e \u003cp\u003e16.4 Clinical implications 193\u003c\/p\u003e \u003cp\u003e16.5 Role of food polysaccharides in healthy eating advice for the public 193\u003c\/p\u003e \u003cp\u003e16.6 Conclusions 193\u003c\/p\u003e \u003cp\u003eAcknowledgements 194\u003c\/p\u003e \u003cp\u003eReferences 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Fermentation of Oligosaccharides and Influences of Fermentation Products 197\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAkiko Inagaki and Takashi Sakata\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Bacterial breakdown of oligosaccharides in the large intestine 197\u003c\/p\u003e \u003cp\u003e17.2 Absorption of bacterial metabolites from the large intestine 197\u003c\/p\u003e \u003cp\u003e17.3 Influence of bacterial metabolites 197\u003c\/p\u003e \u003cp\u003e17.4 Characteristics of SCFA effects 199\u003c\/p\u003e \u003cp\u003e17.5 Regulating factors of bacterial metabolism in the large intestine 201\u003c\/p\u003e \u003cp\u003e17.6 Perspectives and conclusions 203\u003c\/p\u003e \u003cp\u003eReferences 203\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Cholesterol-lowering Properties of Cereal Fibres and Fractions 206\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eTalwinder S. Kahlon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 206\u003c\/p\u003e \u003cp\u003e18.2 Oat fibre and fraction 206\u003c\/p\u003e \u003cp\u003e18.3 Rice fibre and fractions 211\u003c\/p\u003e \u003cp\u003e18.4 Barley fibre and fractions 214\u003c\/p\u003e \u003cp\u003e18.5 Conclusions and recommendations 216\u003c\/p\u003e \u003cp\u003eReferences 217\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Effects of Psyllium on Serum Cholesterol Levels 221\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eVictor L. Fulgoni, III\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 221\u003c\/p\u003e \u003cp\u003e19.2 Cholesterol-lowering effects 221\u003c\/p\u003e \u003cp\u003eReferences 224\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Non-digestible Carbohydrates and Gut Function: Implications for Carcinogenesis 226\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eIan Rowland\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 226\u003c\/p\u003e \u003cp\u003e20.2 Direct effects of non-digestible carbohydrates on gut function 226\u003c\/p\u003e \u003cp\u003e20.3 Non-digestible carbohydrates and gut microflora composition 227\u003c\/p\u003e \u003cp\u003e20.4 Non-digestible carbohydrates and gut bacterial metabolism 227\u003c\/p\u003e \u003cp\u003e20.5 Non-digestible carbohydrates and short-chain fatty acids 228\u003c\/p\u003e \u003cp\u003e20.6 Influence of RS and NDO on gut functions related to cancer 228\u003c\/p\u003e \u003cp\u003e20.7 Conclusions 230\u003c\/p\u003e \u003cp\u003eAcknowledgements 230\u003c\/p\u003e \u003cp\u003eReferences 230\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Cereal Fibre and Heart Disease 232\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eVictor L. Fulgoni, III and Sharon Mueller\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 232\u003c\/p\u003e \u003cp\u003e21.2 Soluble fibre 232\u003c\/p\u003e \u003cp\u003e21.3 Epidemiological evidence 233\u003c\/p\u003e \u003cp\u003e21.4 Conclusions 234\u003c\/p\u003e \u003cp\u003eReferences 235\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 6: Technological Aspects 237\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Developing Fibre-rich Foods in the Twenty-first Century 239\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAnton J. Alldrick\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Why develop fibre-rich foods? 239\u003c\/p\u003e \u003cp\u003e22.2 Key considerations in developing DF-rich foods 240\u003c\/p\u003e \u003cp\u003e22.3 Selling the product 245\u003c\/p\u003e \u003cp\u003e22.4 Conclusions 246\u003c\/p\u003e \u003cp\u003eReferences 246\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Technological Aspects of Dietary Fibre 248\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFriedrich Meuser\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 248\u003c\/p\u003e \u003cp\u003e23.2 Latest developments in the production and use of dietary fibre products 252\u003c\/p\u003e \u003cp\u003e23.3 Dietary fibre products obtained from cereals, and enrichment of cereal products 255\u003c\/p\u003e \u003cp\u003e23.4 Research approaches to developing dietary fibre products 259\u003c\/p\u003e \u003cp\u003e23.5 Summary 265\u003c\/p\u003e \u003cp\u003eReferences 266\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Oatrim and NutrimX: Technological Development and Nutritional Properties 270\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGeorge E. Inglett and Craig J. Carriere\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eDisclaimer 270\u003c\/p\u003e \u003cp\u003e24.1 Introduction 270\u003c\/p\u003e \u003cp\u003e24.2 Oatrim 270\u003c\/p\u003e \u003cp\u003e24.3 NutrimX 273\u003c\/p\u003e \u003cp\u003e24.4 Summary 275\u003c\/p\u003e \u003cp\u003eReferences 275\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Effect of Processing on the Properties of Dietary Fibre 277\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKaisa Poutanen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 277\u003c\/p\u003e \u003cp\u003e25.2 Processing 277\u003c\/p\u003e \u003cp\u003e25.3 Effects of mechanical processing 278\u003c\/p\u003e \u003cp\u003e25.4 Effects of endogenous and added enzymes 278\u003c\/p\u003e \u003cp\u003e25.5 Effects of thermal processing 280\u003c\/p\u003e \u003cp\u003e25.6 How to optimise the properties of dietary fi bre in food processing 280\u003c\/p\u003e \u003cp\u003eReferences 281\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Fibres and Fibre Blends for Individual Needs: a Physiological and Technological Approach 283\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eHano-Ulrich Endress and Jürgen Fischer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Definition and origin of dietary fibres 283\u003c\/p\u003e \u003cp\u003e26.2 Raw material for the isolation of dietary fibres 284\u003c\/p\u003e \u003cp\u003e26.3 Physical-chemical aspects 286\u003c\/p\u003e \u003cp\u003e26.4 Physiologically nutritional properties of dietary fibres 286\u003c\/p\u003e \u003cp\u003e26.5 Additional properties of dietary fibre 289\u003c\/p\u003e \u003cp\u003e26.6 Technological aspects of dietary fibre as functional ingredients in foods 289\u003c\/p\u003e \u003cp\u003e26.7 Application fields of dietary fibres in food and food supplements 290\u003c\/p\u003e \u003cp\u003e26.8 Dietary fibres for a healthy future 297\u003c\/p\u003e \u003cp\u003eReferences 297\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 7: Cereal Cell-wall Polysaccharides 299\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Cereal Arabinoxylan: Occurrence, Structure and Properties 301\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRoger Andersson and Per Åman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Occurrence 301\u003c\/p\u003e \u003cp\u003e27.2 Structural elements 302\u003c\/p\u003e \u003cp\u003e27.3 Structure heterogeneity 303\u003c\/p\u003e \u003cp\u003e27.4 Arabinoxylan classification by extractability and structure 306\u003c\/p\u003e \u003cp\u003e27.5 Properties of arabinoxylan solutions 308\u003c\/p\u003e \u003cp\u003eReferences 311\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Cereal β-Glucans: Structure, Properties and Health Claims 315\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePeter J. Wood\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Introduction 315\u003c\/p\u003e \u003cp\u003e28.2 Physicochemical characteristics of cereal β-glucan 315\u003c\/p\u003e \u003cp\u003e28.3 Clinical studies of oat „µ-glucan 320\u003c\/p\u003e \u003cp\u003e28.4 Conclusions 324\u003c\/p\u003e \u003cp\u003eReferences 325\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 8: Legume-seed Polysaccharides 329\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 Novel Galactomannans and Galacto-manno-oligosaccharides from Guar 331\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMariel Brooks, Ross Campbell and Barry V. McCleary\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29.1 Introduction 331\u003c\/p\u003e \u003cp\u003e29.2 Enzymatic hydrolysis of galactomannans 332\u003c\/p\u003e \u003cp\u003e29.3 Properties of industrially produced galactose-depleted guar galactomannans (enzyme-modified guars) 337\u003c\/p\u003e \u003cp\u003e29.4 Properties of oligosaccharides produced on hydrolysis of guar gum and enzyme-modified guar samples by β-mannanase 342\u003c\/p\u003e \u003cp\u003e29.5 Conclusions 343\u003c\/p\u003e \u003cp\u003eReferences 344\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 Physiological and Technological Functions of Partially Hydrolysed Guar Gum (Modified Galactomannans) 345\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLekh Raj Juneja, Senji Sakanaka and Djong-Chi Chu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30.1 Introduction 345\u003c\/p\u003e \u003cp\u003e30.2 Physicochemical properties of PHGG 347\u003c\/p\u003e \u003cp\u003e30.3 Nutritional and health benefits of PHGG 349\u003c\/p\u003e \u003cp\u003e30.4 Safety aspects and applications 356\u003c\/p\u003e \u003cp\u003e30.5 Conclusions 357\u003c\/p\u003e \u003cp\u003eReferences 358\u003c\/p\u003e \u003cp\u003e\u003cb\u003e31 Dietary Fibres of Lupins and Other Grain Legumes 361\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eHano Peter Pfoertner and Jürgen Fischer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31.1 Grain legumes in human nutrition 361\u003c\/p\u003e \u003cp\u003e31.2 Dietary fibres of grain legumes 362\u003c\/p\u003e \u003cp\u003e31.3 Properties of dietary fibres of grain legumes 364\u003c\/p\u003e \u003cp\u003e31.4 Application of dietary fibres in food systems 364\u003c\/p\u003e \u003cp\u003eReferences 366\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 9: Pectins 367\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e32 Pectins, their Origin, Structure and Functions 369\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJean-François Thibault and Marie-Christine Ralet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32.1 Introduction 369\u003c\/p\u003e \u003cp\u003e32.2 Industrial pectins 369\u003c\/p\u003e \u003cp\u003e32.3 Pectin-rich cell walls as dietary fibre 372\u003c\/p\u003e \u003cp\u003e32.4 Conclusions 376\u003c\/p\u003e \u003cp\u003eReferences 376\u003c\/p\u003e \u003cp\u003e\u003cb\u003e33 Chemistry and Enzymology of Pectins 379\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFons Voragen, Gerrit Beldman and Henk Schols\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33.1 Introduction 379\u003c\/p\u003e \u003cp\u003e33.2 Chemical structure of pectins 380\u003c\/p\u003e \u003cp\u003e33.3 Structural elements of pectin 382\u003c\/p\u003e \u003cp\u003e33.4 Enzymes 386\u003c\/p\u003e \u003cp\u003e33.5 Analysis of pectins 390\u003c\/p\u003e \u003cp\u003e33.6 Concluding remarks 396\u003c\/p\u003e \u003cp\u003eReferences 396\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 10: Resistant Starch 399\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e34 Resistant Starch: Plant breeding, Applications Development and Commercial Use 401\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eIan L. Brown, Ken J. McNaught, David Andrews and Tatsuya Morita\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34.1 Introduction 401\u003c\/p\u003e \u003cp\u003e34.2 Resistant starch research in Australia 402\u003c\/p\u003e \u003cp\u003e34.3 Physiological effects of resistant starch 404\u003c\/p\u003e \u003cp\u003e34.4 Use of resistant starch in food 405\u003c\/p\u003e \u003cp\u003e34.5 Resistant starch and probiotics 408\u003c\/p\u003e \u003cp\u003e34.6 Resistant starch and other applications 409\u003c\/p\u003e \u003cp\u003e34.7 Commercialisation 409\u003c\/p\u003e \u003cp\u003e34.8 Conclusions 410\u003c\/p\u003e \u003cp\u003eReferences 410\u003c\/p\u003e \u003cp\u003e\u003cb\u003e35 In-vivo and In-vitro Digestion of Resistant Starch 413\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eStephen G. Haralampu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35.1 Introduction 413\u003c\/p\u003e \u003cp\u003e35.2 Resistant starch structures 413\u003c\/p\u003e \u003cp\u003e35.3 RS and TDF assays 415\u003c\/p\u003e \u003cp\u003e35.4 Physiological impact of RS 416\u003c\/p\u003e \u003cp\u003e35.5 Fermentable dietary fibres 417\u003c\/p\u003e \u003cp\u003e35.6 RS as dietary fibre 418\u003c\/p\u003e \u003cp\u003e35.7 Characterisation of an RS3 food ingredient 418\u003c\/p\u003e \u003cp\u003e35.8 Prebiotic potential of CrystaLean® 418\u003c\/p\u003e \u003cp\u003e35.9 Final remarks 421\u003c\/p\u003e \u003cp\u003eAcknowledgements 422\u003c\/p\u003e \u003cp\u003eReferences 422\u003c\/p\u003e \u003cp\u003e\u003cb\u003e36 Resistant Starch: Health Aspects and Food Uses 424\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGur Ranhotra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36.1 Introduction 424\u003c\/p\u003e \u003cp\u003e36.2 Health aspects of resistant starch 424\u003c\/p\u003e \u003cp\u003e36.3 Food uses of resistant starch 427\u003c\/p\u003e \u003cp\u003e36.4 Conclusions 428\u003c\/p\u003e \u003cp\u003eReferences 428\u003c\/p\u003e \u003cp\u003e\u003cb\u003e37 Structural Features of Resistant Starch 430\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eYong-Cheng Shi and Roger Jeffcoat\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37.1 Introduction 430\u003c\/p\u003e \u003cp\u003e37.2 Materials and methods 431\u003c\/p\u003e \u003cp\u003e37.3 Results and discussion 432\u003c\/p\u003e \u003cp\u003eReferences 439\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 11: Other Polysaccharides 441\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e38 Nutritional Benefits of Larch Arabinogalactan 443\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRamona Robinson, Jennifer Causey and Joanne L. Slavin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e38.1 Introduction 443\u003c\/p\u003e \u003cp\u003e38.2 Arabinogalactan structure 443\u003c\/p\u003e \u003cp\u003e38.3 Safety of arabinogalactan 444\u003c\/p\u003e \u003cp\u003e38.4 Physiological effects of AG 445\u003c\/p\u003e \u003cp\u003e38.5 Gastrointestinal effects of AG 445\u003c\/p\u003e \u003cp\u003eReferences 450\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 12: Oligosaccharides 453\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e39 Non-digestible Oligosaccharides and Polysaccharides: Their Physiological Effects and Health Implications 455\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDiederick Meyer and Bryan Tungland\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e39.1 Introduction 455\u003c\/p\u003e \u003cp\u003e39.2 Classes of dietary fibres 455\u003c\/p\u003e \u003cp\u003e39.3 Physicochemical characteristics and physiological effects of various fibres 456\u003c\/p\u003e \u003cp\u003e39.4 Physicochemical properties and effects on human physiology of selected NDP and NDO 459\u003c\/p\u003e \u003cp\u003e39.5 Applications 467\u003c\/p\u003e \u003cp\u003eReferences 468\u003c\/p\u003e \u003cp\u003e\u003cb\u003e40 Development and Beneficial Effects of Fructo-oligosaccharides (Neosugar®) 471\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eHidemasa Hidaka, Takashi Adachi and Masao Hirayama\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e40.1 Introduction 471\u003c\/p\u003e \u003cp\u003e40.2 Research and development of resistant fructo-oligosaccharides 471\u003c\/p\u003e \u003cp\u003e40.3 Useful characteristics obtained through intestinal fermentation 473\u003c\/p\u003e \u003cp\u003e40.4 Uses as food ingredients and feedstuffs 476\u003c\/p\u003e \u003cp\u003eReferences 478\u003c\/p\u003e \u003cp\u003e\u003cb\u003e41 Fructo-oligosaccharides and Other Fructans: Chemistry, Structure and Nutritional Effects 480\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFrancis R.J. Bornet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e41.1 Chemistry, structure and origin 480\u003c\/p\u003e \u003cp\u003e41.2 Methods to measure sc-FOS in food products 483\u003c\/p\u003e \u003cp\u003e41.3 Nutritional aspects 483\u003c\/p\u003e \u003cp\u003e41.4 Conclusions 490\u003c\/p\u003e \u003cp\u003eReferences 490\u003c\/p\u003e \u003cp\u003e\u003cb\u003e42 Galacto-oligosaccharides: Properties and Health Aspects 494\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eH.C. (Margriet) Schoterman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e42.1 Introduction 494\u003c\/p\u003e \u003cp\u003e42.2 Properties of galacto-oligosaccacharides 494\u003c\/p\u003e \u003cp\u003e42.3 Health aspects of galacto-oligosaccharides 496\u003c\/p\u003e \u003cp\u003e42.4 Target groups and applications 499\u003c\/p\u003e \u003cp\u003eReferences 500\u003c\/p\u003e \u003cp\u003e\u003cb\u003e43 Polydextrose: Analysis and Physiological Benefits 503\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eStuart A.S. Craig\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e43.1 Introduction 503\u003c\/p\u003e \u003cp\u003e43.2 Structure of PDX 505\u003c\/p\u003e \u003cp\u003e43.3 Analysis of PDX 505\u003c\/p\u003e \u003cp\u003e43.4 Physiological benefits of PDX 506\u003c\/p\u003e \u003cp\u003e43.5 Conclusions 507\u003c\/p\u003e \u003cp\u003eReferences 507\u003c\/p\u003e \u003cp\u003e\u003cb\u003e44 Fibersol-2: a Soluble, Non-digestible, Starch-derived Dietary Fibre 509\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKazuhiro Ohkuma and Shigeru Wakabayashi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e44.1 Introduction 509\u003c\/p\u003e \u003cp\u003e44.2 Production method and basic characteristics of Fibersol-2 509\u003c\/p\u003e \u003cp\u003e44.3 Safety of Fibersol-2 511\u003c\/p\u003e \u003cp\u003e44.4 Internal movement, energy value and physiological functions of Fibersol-2 511\u003c\/p\u003e \u003cp\u003e44.5 Maintenance of digestive tract function by products of intestinal fermentation 516\u003c\/p\u003e \u003cp\u003e44.6 Food applications of Fibersol-2 518\u003c\/p\u003e \u003cp\u003e44.7 Measuring total dietary fibre in foods containing Fibersol-2 520\u003c\/p\u003e \u003cp\u003eReferences 522\u003c\/p\u003e \u003cp\u003eIndex 525\u003c\/p\u003e  \u003cb\u003eBarry McCleary\u003c\/b\u003e is co-founder and President of Megazyme International Ireland Limited. He has been actively involved in dietary fibre and enzyme research over the past three decades; many of the methods that he has developed have been adopted as International standards. Dr. McCleary is the incoming International Director of the American Association of Cereal Chemists.\u003cbr\u003e \u003cp\u003e\u003cb\u003eLeon Prosky\u003c\/b\u003e of Prosky Associates USA, Nutrition Consultants, was formerly Program Manager of Nutrition for the US Food \u0026amp; Drug Administration. He currently serves as General Referee for Dietary Fiber for the AOAC International and as Chairman of Technical Committee for Dietary Fibre \u0026amp; Starch for the AACC.\u003c\/p\u003e  This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world.  \u003cp\u003eCoverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and in-vivo); general aspects (eg chemical and physical nature; rheology and functionality; nutrition and health; and technological) and current hot topics.\u003c\/p\u003e \u003cp\u003eIdeal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47988666040549,"sku":"NP9780632056347","price":334.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780632056347.jpg?v=1761781180","url":"https:\/\/k12savings.com\/products\/advanced-dietary-fibre-technology-isbn-9780632056347","provider":"K12savings","version":"1.0","type":"link"}