Complex Carbohydrates in Foods
eBook - PDF

Complex Carbohydrates in Foods

  1. 700 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Complex Carbohydrates in Foods

About this book

"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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Yes, you can access Complex Carbohydrates in Foods by Susan Sungsoo Cho in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
1999
eBook ISBN
9780203909577
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Book Cover
  2. Half-Title
  3. Title
  4. Copyright
  5. Preface
  6. Contents
  7. 1 Introduction
  8. 2 Dietary Guidelines for Complex Carbohydrates/Dietary Fiber
  9. 3 Complex Carbohydrates and the Food Label: An FDA Perspective
  10. 4 Dietary Fiber Properties and Health Benefits of Non-Digestible Oligosaccharides
  11. 5 Suggested Alternatives to the Term “Complex Carbohydrates”
  12. 6 Complex Carbohydrates: The Science and the Label
  13. 7 The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders
  14. 8 Health Benefits of Complex Carbohydrates
  15. 9 Worldwide Dietary Fiber Intake: Recommendations and Actual Consumption Patterns
  16. 10 The Chemistry of Complex Carbohydrates
  17. 11 Complex Carbohydrates: Definition and Analysis
  18. 12 Determination of Complex Carbohydrate Fractions in Foods
  19. 13 In Vivo Techniques to Quantify Resistant Starch
  20. 14 Analytical Methods for Resistant Starch
  21. 15 A Sensitive and Reproducible Analytical Method to Measure Fructooligosaccharides in Food Products
  22. 16 Inulin and Oligofructose as Dietary Fiber: Analytical, Nutritional and Legal Aspects
  23. 17 Determination of Inulin and Oligofructose in Food Products (Modified AOAC Dietary Fiber Method)
  24. 18 ion of Inulin and Oligofructose in Food Products (Modified AOAC Dietary F
  25. Exchange Chromatography with Pulsed Amperometric Detection (HPAE-PAD): A Powerful Tool for the Analysis of Dietary Fiber and Complex Carbohydrates
  26. 21 NIR Analysis of Dietary Fiber
  27. 22 Definition and Analysis of Dietary Fiber
  28. 23 Estimation of Psyllium Content in Ready-to-Eat Cereals
  29. 24 Food Sources and Uses of Dietary Fiber
  30. 25 Chemical and Physical Modifications of Dietary Fiber
  31. 26 Production of Resistant Starch
  32. 27 Effect of Processing on Dietary Fiber in Foods
  33. 28 Application of Complex Carbohydrates to Food Product Fat Mimetics
  34. 29 Patent Literature Review on Complex Carbohydrates as Fat Mimetics
  35. 30 The Application of Complex Carbohydrates to Functional Food Development
  36. Appendix I Perspectives on Dietary Fiber Definition*
  37. Appendix II Total Carbohydrates and Total Dietary Fiber Content in Grain-Based Foods*
  38. Index