Titre : | DIETARY FIBRE : COMPONENTS AND FUNCTIONS |
Autre titre: | FIBRE ALIMENTAIRE : COMPOSANTS ET FONCTIONS |
Auteurs : | HANNU SALOVAARA ; FRED GATES ; MAIJA TENKANEN |
Type de document : | Livre |
Editeur : | WAGENINGEN : WAGENINGEN ACADEMIC PUBLISHERS, 2007 |
ISBN/ISSN/EAN : | 978-90-8686-019-7 |
Format : | 345 P. |
Langues: | Anglais |
Concepts : |
FIBRE ALIMENTAIRE
CEREALE STRUCTURE CHIMIQUE AVOINE ORGE RHEOLOGIE PANIFICATION INULINE |
Résumé : | Dietary fibre is of interest to both science and industry, and yet despite growing awareness of its benefits to heaLth and nutrition, intakes remain beLow the recommended Levet. Industry has responded by devetoping new appLications, products and processes to heLp consumers increase their fibre intake in a convenient way. WhiLe reguLations on heaLth daims are being developed for exampLe in the EU, some countries have aLlowed the use of heaLth daims to hetp promote consumer awareness of the benefits of a higher fibre intake, and to inform consumers of good sources of fibre. At the same time science is devetoping the concept of dietary fibre. The mechanisms and actuat components behind the physiotogical effects are of particutar interest, and so are the analyticat too[s to measure these. The fate of dietary fibre in the gut, where certain fibre components are fermented and converted by microbes gains a great deaL of attention. The rote of motecutar weight and viscosity of dietary fibre components in determining the heatth benefits are atso discussed. This book is essentiat reading for alt researchers and those who concern themseLves with bioprocesses and food technology. i)ietary fibre components and functions covers the most up-to-date research avaiLabLe on dietary fibre and wiLL be an indispensabLe toot for aLL scientists invoLved in research and deveLopment in this fieLd. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
613.263 SAL | Livre | AA - Alimentation, santé et agroindustries | Disponible |