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Dietary Fiber Properties Recovery And Applications
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Book Synopsis Dietary Fiber: Properties, Recovery, and Applications by : Charis M. Galanakis
Download or read book Dietary Fiber: Properties, Recovery, and Applications written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-06-13 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products
Book Synopsis Dietary Fiber Analysis and Applications by : Sungsoo Cho
Download or read book Dietary Fiber Analysis and Applications written by Sungsoo Cho and published by Association of Official Analytical Chemist. This book was released on 1997 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides information on the chemical properties of dietary fiber and reliable analytical methodology with an emphasis on AOAC Official Methods. Topics include the chemistry of saccharides, dietary fiber analytical methodology, the physico-chemical properties of dietary fiber, and fiber contents of foods. The book includes many tables of data such as the dietary fiber content of brand name and generic food products of China, Japan, Bangladesh, the US, and Mexico. Intended for analytical chemists, nutritionists, food scientists, and health professionals. Annotation copyrighted by Book News, Inc., Portland, OR
Book Synopsis New Developments in Dietary Fiber by : Ivan Furda
Download or read book New Developments in Dietary Fiber written by Ivan Furda and published by Springer Science & Business Media. This book was released on 2013-04-09 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has been acknowledged that the physiological effects of dietary fiber are an exceedingly complex matter which requires a multidisciplinary research effort. The increased scientific involvement of the medical community, nutritionists, chemists and physicists is not only warranted but it has become mandatory. This is because we are entering a more advanced research phase in which the observed . in vivo effects should not be only recorded, but they should be systematically correlated with the physicochemical and analytical properties of the individual dietary fibers. The Division of Agricultural and Food Chemistry of the American Chemical Society has recognized this for some time, and has asked us to organize another International Symposium, similar to one in 1982, which would address the latest developments in this field. We decided to ask a cross section of leading experts from industrial and academic research institutions to assess the state of the art in dietary fiber, namely in the areas of the physiological effects, physicochemical attributes, and in existing and proposed analytical methods. We also felt that chemistry and physical chemistry should playa greater role in fiber research to complement and better explain the existing . in vivo data. There is a large volume of animal and human physiological and nutritional data available. Unfortunately, the generated information is frequently confusing. One reason is that this research is not conducted with well characterized compounds, but rather with loosely defined complex mixtures or entities.
Book Synopsis Science and Technology of Fibers in Food Systems by : Jorge Welti-Chanes
Download or read book Science and Technology of Fibers in Food Systems written by Jorge Welti-Chanes and published by Springer Nature. This book was released on 2020-04-15 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.
Book Synopsis Dietary Fiber by : David Kritchevsky
Download or read book Dietary Fiber written by David Kritchevsky and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: Twenty years ago the very idea of an international conference on the fiber contained in plant food would have been totally inconceivable. At that time fiber was generally viewed as an inert component of food of no nutritional value and consequently consid ered as a contaminant, the removal of which would enhance the purity of a product. It was measured by a now obsolete and almost worthless test introduced in the last century for veterinary rather than human nutrition, and what was measured was referred to as "crude fiber," containing part of the cellulose and lignin but none of the numerous components of fiber now known to play important roles in the maintenance of health. There were a few lone voices prior to the last two decades who had extolled the laxative properties of the undigested portion of food, assuming that these were related to its irritant action on the bowel mucosa. In retrospect this was a total misconception, and "softage" would have been a more appropriate term than "roughage," since its presence insured soft, not irritating, colon content.
Book Synopsis Utilization of By-Products and Treatment of Waste in the Food Industry by : Vasso Oreopoulou
Download or read book Utilization of By-Products and Treatment of Waste in the Food Industry written by Vasso Oreopoulou and published by Springer Science & Business Media. This book was released on 2006-11-23 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the third volume of the ISEKI-Food book series. It deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. It discusses the utilization of byproducts of plants and fish, and presents case studies on waste treatment in the food industry.
Book Synopsis Dietary Fiber by : Marvin E. Clemens
Download or read book Dietary Fiber written by Marvin E. Clemens and published by Nova Science Publishers. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary fibers are classified into water soluble or insoluble, and most plant foods include in their composition variable amounts of a mixture of soluble and insoluble fibers. This soluble or insoluble nature of fiber is related to its physiological effects. Insoluble fibers are characterized by high porosity, low density and the ability to increase fecal bulk, and act by facilitating intestinal transit, thus reducing the exposure to carcinogens in the colon and therefore acting as protectors against colon cancer. The influence of soluble fiber in the digestive tract includes its ability to retain water and form gels as well as a role as a substrate for fermentation of colon bacteria. This book discusses the production challenges, food sources and health benefits of dietary fiber.--
Book Synopsis Dietary Fibre Functionality in Food and Nutraceuticals by : Farah Hosseinian
Download or read book Dietary Fibre Functionality in Food and Nutraceuticals written by Farah Hosseinian and published by John Wiley & Sons. This book was released on 2017-03-06 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.
Book Synopsis Dietary Fibers: Chemistry and Nutrition by : George Inglett
Download or read book Dietary Fibers: Chemistry and Nutrition written by George Inglett and published by Elsevier. This book was released on 2012-12-02 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary Fibers: Chemistry and Nutrition contains the proceedings of a symposium on Dietary Fibers: Chemistry and Nutrition held during the American Chemical Society meeting in Miami Beach, Florida, on September 11-15, 1978. The papers explore the chemical and nutritional aspects of dietary fibers and cover a wide range of topics dealing with analysis, biochemistry, medicinal chemistry, microbiology, and physiology. This book is comprised of 18 chapters and begins by assessing the interactions between small molecules and hydrated polymer networks, paying particular attention to some structural features of gel-fiber systems as well as partitioning and transport phenomena. The complex structure of dietary fibers found in cell walls are reviewed, along with the metabolic effects of dietary fibers related to mineral binding, blood cholesterol and other lipids, glucose tolerance, bile acids, and carcinogens and cocarcinogens. The interactions of metabolic substances with polysaccharides and lignins are also examined. This monograph will be a valuable resource for biochemists, nutritionists, and nutritional scientists.
Book Synopsis Handbook of Dietary Fiber by : Susan Sungsoo Cho
Download or read book Handbook of Dietary Fiber written by Susan Sungsoo Cho and published by CRC Press. This book was released on 2001-08-17 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Biobased Products and Industries by : Charis M. Galanakis
Download or read book Biobased Products and Industries written by Charis M. Galanakis and published by Elsevier. This book was released on 2020-01-23 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biobased Products and Industries fills the gap between academia and industry by covering all the important aspects of biobased products and their relevant industries in one single reference. Highlighting different perspectives of the bioeconomy, EU relevant projects, as well as the environmental impact of biobased materials and sustainability, the book covers biobased polymers, plastics, nanocomposites, packaging materials, electric devices, biofuels, textiles, consumer goods, and biocatalysis for the decarboxylation and decarboxylation of biobased molecules, including biobased products from alternative sources (algae) and the biobased production of chemicals through metabolic engineering. Focusing on the most recent advances in the field, the book also analyzes the potentiality of already commercialized processes and products. Highlights the important aspects of biobased products as well as their relevant industries in one single reference Focuses on the most recent advances in the field, analyzing the potentiality of already commercialized processes and products Provides an ideal resource for anyone dealing with bioresource technology, biomass valorization and new products development
Book Synopsis Food Wastes and By-products by : Rocio Campos-Vega
Download or read book Food Wastes and By-products written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2020-02-03 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
Book Synopsis Polyphenols: Properties, Recovery, and Applications by : Charis Michel Galanakis
Download or read book Polyphenols: Properties, Recovery, and Applications written by Charis Michel Galanakis and published by Woodhead Publishing. This book was released on 2018-01-11 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development. Covers the properties and health effects of polyphenols, along with trends in recovery procedures and applications Addresses recovery, analysis and processing issues Concludes with coverage of the industrial applications of polyphenols
Book Synopsis Fiber Ingredients by : Susan Sungsoo Cho
Download or read book Fiber Ingredients written by Susan Sungsoo Cho and published by CRC Press. This book was released on 2009-06-18 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 finer in their products. Critically examining current research and future directions, this resource blends coverage of the latest scientific information on the health benefits of fiber with information on how to formulate foods with higher concentrations of this vital nutrient.
Book Synopsis The Interaction of Food Industry and Environment by : Charis M. Galanakis
Download or read book The Interaction of Food Industry and Environment written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-01-22 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more
Book Synopsis Handbook of Food Bioactive Ingredients by : Seid Mahdi Jafari
Download or read book Handbook of Food Bioactive Ingredients written by Seid Mahdi Jafari and published by Springer Nature. This book was released on 2023-10-15 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.
Book Synopsis Food Waste Recovery by : Charis M. Galanakis
Download or read book Food Waste Recovery written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-12-01 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. Covers food waste management within the food industry by developing recovery strategies Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications
