Complex Carbohydrates in Foods"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." |
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Table des matières
| 1 | |
| 5 | |
| 7 | |
| 15 | |
Dietary Fiber Properties and Health Benefits of NonDigestible Oligosaccharides | 25 |
Suggested Alternatives to the Term Complex Carbohydrates | 35 |
Complex Carbohydrates The Science and the Label | 39 |
The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders | 53 |
Determination of Inulin and Oligofructose in Food Products Modified AOAC Dietary Fiber Method | 213 |
Polydextrose as Soluble Fiber and Complex Carbohydrate | 229 |
DIETARY FIBERANALYTICAL METHODOLOGY | 249 |
Progress in the Certification of Five New Food Reference Materials by AOAC Englyst and Uppsala Methods of Dietary Fiber Analysis | 251 |
High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection HPAEPAD A Powerful Tool for the Analysis of Dietary F... | 267 |
NIR Analysis of Dietary Fiber | 291 |
Definition and Analysis of Dietary Fiber | 305 |
Estimation of Psyllium Content in ReadytoEat Cereals | 317 |
Health Benefits of Complex Carbohydrates | 63 |
Worldwide Dietary Fiber Intake Recommendations and Actual Consumption Patterns | 71 |
COMPLEX CARBOHYDRATESCHEMISTRY AND ANALYTICAL METHODOLOGY | 113 |
The Chemistry of Complex Carbohydrates | 115 |
Complex Carbohydrates Definition and Analysis | 131 |
Determination of Complex Carbohydrate Fractions in Foods | 145 |
RESISTANT STARCHANALYSIS | 155 |
In Vivo Techniques to Quantify Resistant Starch | 157 |
Analytical Methods for Resistant Starch | 169 |
RESISTANT OLIGOSACCHARIDES ANALYTICAL METHODOLOGY | 189 |
A Sensitive and Reproducible Analytical Method to Measure Fructooligosaccharides in Food Products | 191 |
Inulin and Oligofructose as Dietary Fiber Analytical Nutritional and Legal Aspects | 203 |
Food Sources and Uses of Dietary Fiber | 327 |
Chemical and Physical Modifications of Dietary Fiber | 373 |
Production of Resistant Starch | 385 |
Effect of Processing on Dietary Fiber in Foods | 395 |
Application of Complex Carbohydrates to Food Product Fat Mimetics | 411 |
Patent Literature Review on Complex Carbohydrates as Fat Mimetics | 431 |
The Application of Complex Carbohydrates to Functional Food Development | 593 |
Perspectives on Dietary Fiber Definition | 605 |
Total Carbohydrates and Total Dietary Fiber Content in GrainBased Foods | 609 |
| 661 | |
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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 Cereals ready-to-eat 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 includes increased ingredients insoluble intake inulin Inventor Kind Date Applicat Kind Date Main labeling least levels low calorie Main IPC Week material method milk Number of Countries Number of Patents Nutr Nutrition 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
Informations bibliographiques
| Titre | Complex Carbohydrates in Foods Food Science and Technology |
| Rédacteur | Susan Sungsoo Cho |
| Éditeur | CRC Press, 1999 |
| ISBN | 0203909577, 9780203909577 |
| Longueur | 700 pages |
| Exporter la citation | BiBTeX EndNote RefMan |