Complex Carbohydrates in Foods

Couverture
Susan Sungsoo Cho
CRC Press, 19 janv. 1999 - 700 pages
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"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

Introduction
1
HEALTH BENEFITS AND DEFINITION OF COMPLEX CARBOHYDRATES AND DIETARY FIBER
5
Dietary Guidelines for Complex CarbohydratesDietary Fiber
7
Complex Carbohydrates and the Food Label An FDA Perspective
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
Index
661
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