2 options
Complex carbohydrates in foods / edited by Susan Sungsoo Cho, Leon Prosky, Mark Dreher.
- Format:
- Book
- Series:
- Food science and technology (Marcel Dekker, Inc.) ; 93.
- Food science and technology ; 93
- Language:
- English
- Subjects (All):
- Food--Carbohydrate content.
- Food.
- Food--Fiber content.
- Physical Description:
- 1 online resource (721 p.)
- Place of Publication:
- New York : M. Dekker, 1999.
- Language Note:
- English
- Summary:
- ""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.""
- Contents:
- Book Cover; Half-Title; Title; Copyright; Preface; Contents; 1 Introduction ; 2 Dietary Guidelines for Complex Carbohydrates/Dietary Fiber ; 3 Complex Carbohydrates and the Food Label: An FDA Perspective; 4 Dietary Fiber Properties and Health Benefits of Non-Digestible Oligosaccharides ; 5 Suggested Alternatives to the Term "Complex Carbohydrates" ; 6 Complex Carbohydrates: The Science and the Label ; 7 The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders ; 8 Health Benefits of Complex Carbohydrates
- 9 Worldwide Dietary Fiber Intake: Recommendations and Actual Consumption Patterns 10 The Chemistry of Complex Carbohydrates ; 11 Complex Carbohydrates: Definition and Analysis ; 12 Determination of Complex Carbohydrate Fractions in Foods ; 13 In Vivo Techniques to Quantify Resistant Starch ; 14 Analytical Methods for Resistant Starch ; 15 A Sensitive and Reproducible Analytical Method to Measure Fructooligosaccharides in Food Products ; 16 Inulin and Oligofructose as Dietary Fiber: Analytical, Nutritional and Legal Aspects
- 17 Determination of Inulin and Oligofructose in Food Products (Modified AOAC Dietary Fiber Method) 18 ion of Inulin and Oligofructose in Food Products (Modified AOAC Dietary F; Exchange Chromatography with Pulsed Amperometric Detection (HPAE-PAD): A Powerful Tool for the Analysis of Dietary Fiber and Complex Carbohydrates ; 21 NIR Analysis of Dietary Fiber ; 22 Definition and Analysis of Dietary Fiber ; 23 Estimation of Psyllium Content in Ready-to-Eat Cereals ; 24 Food Sources and Uses of Dietary Fiber ; 25 Chemical and Physical Modifications of Dietary Fiber
- 26 Production of Resistant Starch 27 Effect of Processing on Dietary Fiber in Foods ; 28 Application of Complex Carbohydrates to Food Product Fat Mimetics ; 29 Patent Literature Review on Complex Carbohydrates as Fat Mimetics ; 30 The Application of Complex Carbohydrates to Functional Food Development ; Appendix I Perspectives on Dietary Fiber Definition* ; Appendix II Total Carbohydrates and Total Dietary Fiber Content in Grain-Based Foods* ; Index
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 1-135-56694-1
- 0-429-22194-0
- 0-203-90957-7
- 0-8247-4228-1
- 1-135-56695-X
- 9786610290642
- 1-280-29064-1
- 9780429221941
- OCLC:
- 44954036
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.