Complex Carbohydrates in FoodsSusan Sungsoo Cho CRC Press, 19 janv. 1999 - 700 pages "Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues." |
Table des matières
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5 Suggested Alternatives to the Term Complex Carbohydrates | 31 |
The Science and the Label | 35 |
7 The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders | 50 |
8 Health Benefits of Complex Carbohydrates | 60 |
18 ion of Inulin and Oligofructose in Food Products Modified AOAC Dietary F | 215 |
A Powerful Tool for the Analysis of Dietary Fiber and Complex Carbohydrates | 253 |
21 NIR Analysis of Dietary Fiber | 282 |
22 Definition and Analysis of Dietary Fiber | 295 |
23 Estimation of Psyllium Content in ReadytoEat Cereals | 307 |
24 Food Sources and Uses of Dietary Fiber | 315 |
25 Chemical and Physical Modifications of Dietary Fiber | 363 |
26 Production of Resistant Starch | 374 |
Recommendations and Actual Consumption Patterns | 67 |
10 The Chemistry of Complex Carbohydrates | 106 |
Definition and Analysis | 121 |
12 Determination of Complex Carbohydrate Fractions in Foods | 134 |
13 In Vivo Techniques to Quantify Resistant Starch | 145 |
14 Analytical Methods for Resistant Starch | 158 |
15 A Sensitive and Reproducible Analytical Method to Measure Fructooligosaccharides in Food Products | 179 |
Analytical Nutritional and Legal Aspects | 189 |
17 Determination of Inulin and Oligofructose in Food Products Modified AOAC Dietary Fiber Method | 200 |
27 Effect of Processing on Dietary Fiber in Foods | 384 |
28 Application of Complex Carbohydrates to Food Product Fat Mimetics | 399 |
29 Patent Literature Review on Complex Carbohydrates as Fat Mimetics | 418 |
30 The Application of Complex Carbohydrates to Functional Food Development | 604 |
Appendix I Perspectives on Dietary Fiber Definition | 616 |
Appendix II Total Carbohydrates and Total Dietary Fiber Content in GrainBased Foods | 620 |
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Expressions et termes fréquents
Abstract Basic acid added addition agent amount amylopectin amylose analysis and/or AOAC Applicat No Kind baked Beans boiled bran bread Cake cellulose Cereals complex carbohydrates comprises compsn consumers contain cooked corn Date Main IPC definition determination developed diet dietary fiber digestion drained effects enzymes fibre flour fraction frozen fruit functional glucose grain human hydrolysis improved includes increased ingredients insoluble intake inulin Inventor Kind Date Applicat Kind Date Main labeling least levels low calorie Main IPC Week material measured method milk Number of Countries Number of Patents Nutrition oligosaccharides particle Patent Assignee Patent No Kind pectin polysaccharides potato pref prepared processing prod properties protein QUAKER recommendations reduced reference replace resistant rice salt sample solids soluble sources starch structure studies substitute sugar Table United values vegetables