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Professional Food Science Reference from C.H.I.P.S.

Handbook
of Dietary Fiber

edited by Susan Sungsoo Cho
and Mark Dreher


This comprehensive reference/text presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates-exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes.

Examines food applications and the efficacy and safety of psyllium, sugar beet fiber, pectin, alginate, gum arabic, and rice bran!

With contributions from more than 70 international authorities in the field, the Handbook of Dietary Fiber discusses:

  • Contemporary strategies for the prevention of colon, breast, prostate, and bowel cancers
  • The adsorption of carcinogens by dietary fiber
  • The chemistry and composition of dietary fiber from plant cell walls
  • Recent analytical techniques by high-performance liquid chromatography
  • Current dietary fiber regulations and fiber consumption patterns in the United States, Spain, Israel, China, Poland, Chile, Mexico, and Brazil
  • And more!

With nearly 3,500 useful references and over 350 tables and illustrations, the Handbook of Dietary Fiber is an up-to-date source for clinical nutritionists, dietitians, food scientists and technologists, analytical and agricultural chemists and biochemists, biomedical researchers, food manufacturers, and government regulators, and an excellent text for upper-level undergraduate and graduate students in these disciplines.

Contents

  1. Dietary Fiber in Health and Disease

    1. Dietary Fiber Overview
    2. Dietary Fiber and Cardiovascular Disease
    3. Dietary Fiber and Colon Cancer
    4. Dietary Fiber and Breast Cancer Risk
    5. Dietary Fiber and Breast Cancer Epidemiology
    6. Dietary Fiber and Prostate Cancer
    7. Dietary Fiber and Glucose Metabolism and Diabetes
    8. Resistant Oligosaccharides
    9. Resistant Starches, Fermentation, and Large Bowel Health
    10. Resistant Starches and Lipid Metabolism
    11. Critical Review of Hydrogen Breath Test Methods in Resistant Starch and Dietary Fiber Research
    12. Lactulose: A Review on Effects, Clinical Results, and Safety Aspects in Relation to Its Influence on Colonic Environment

  2. Physicochemical Properties

    1. Physicochemical Properties of Dietary Fiber: Overview
    2. Adsorption of Carcinogens by Dietary Fiber
    3. Dietary Fiber and Mineral Interaction
    4. Influence of Wheat Fiber and Bran on Mineral Nutriture
    5. Nondigestible Oligosaccharides and Mineral Absorption
    6. Enzymatic Modification of Dietary Fiber Sources

  3. Chemistry and Analysis

    1. Chemistry, Architecture, and Composition of Dietary Fiber from Plant Cell Walls
    2. Chemistry and Analysis of Lignin
    3. High-Performance Liquid Chromatography Techniques Used in Dietary Fiber and Complex Carbohydrates Analysis
    4. Dietary Fiber-Associated Compounds: Chemistry, Analysis, and Nutritional Effects of Polyphenols

  4. Functional Dietary Fiber Ingredients

    1. Food Uses of Fiber
    2. Wheat Bran: Physiological Effects
    3. Psyllium: Food Applications, Efficacy, and Safety
    4. Oat Fiber: Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications
    5. Barley Fiber
    6. Rice Bran: Production, Composition, Availability, Healthful Properties, Safety, and Food Applications
    7. Sugar Beet Fiber: Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications
    8. Pectin: Composition, Chemistry, Physicochemical Properties, Food Applications, and Physiological Effects
    9. Classification, Structure, and Chemistry of Polysaccharides of Foods
    10. Guar Gum: Agricultural and Botanical Aspects, Physicochemical and Nutritional Properties and Its Use in the Development of Functional Foods
    11. Alginate: Production, Composition, Physicochemical Properties, Physiological Effects, Safety, and Food Applications
    12. Gum Arabic: Production, Safety and Physiological Effects, Physiochemical Characterization, Functional Properties, and Food Applications
    13. Gellan Gum
    14. Inulin and Oligofructose
    15. Curdlan

  5. Worldwide Dietary Fiber Intake and Regulations of Dietary Fiber Foods

    1. Dietary Fiber in Childhood
    2. Dietary Fiber Intake in Spain: Recommendations and Actual Consumption Patterns
    3. Dietary Fiber in Israel: Recommendations, Consumption, and Research
    4. Dietary Fiber Intake in China: Recommendations and Actual Consumption Patterns
    5. Dietary Fiber Intake in Poland: Recommendations and Actual Consumption Patterns
    6. Dietary Fiber Intake in Chile: Recommendations and Actual Consumption Patterns
    7. Dietary Fiber Intake in Mexico: Recommendations and Actual Consumption Patterns
    8. Dietary Fiber and Resistant Starch Intake in Brazil: Recommendations and Actual Consumption Patterns

Index

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Handbook of Dietary Fiber
edited by Susan Sungsoo Cho and Mark Dreher
894 pages $268.95 + shipping

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