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The authors provide the latest scientific evidence on available fiber sources to help the food industry develop new food products with improved health benefits. This book discusses new sources of fiber, such as bamboo, cottonseed, and fibers from fruits and vegetables.
This book summarizes available fiber sources and how they can be incorporated into new food products to provide improved health benefits. It rigorously examines health claims, recent research, and contradictory data; covers fiber for weight and glycemic control, and intestinal regularity; and discusses how food producers can find fiber sources and include fiber in their products. Critically examining recent research and future directions, this resource blends coverage of scientific information on the health benefits of fiber with information on how to formulate foods with higher fiber concentrations.
This book summarizes available fiber sources and how they can be incorporated into new food products to provide improved health benefits. It rigorously examines health claims, recent research, and contradictory data; covers fiber for weight and glycemic control, and intestinal regularity; and discusses how food producers can find fiber sources and include fiber in their products. Critically examining recent research and future directions, this resource blends coverage of scientific information on the health benefits of fiber with information on how to formulate foods with higher fiber concentrations.