Fiber Ingredients: Food Applications and Health Benefits

1st Edition

Susan Sungsoo Cho, Priscilla Samuel

CRC Press
Published June 18, 2009
Reference - 480 Pages - 71 B/W Illustrations
ISBN 9781420043846 - CAT# 43846

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Summary

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.

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