Science and Technology of Fibers in Food Systems

 
 
Springer (Verlag)
  • erscheint ca. am 30. April 2021
 
  • Buch
  • |
  • Softcover
  • |
  • VIII, 468 Seiten
978-3-030-38656-6 (ISBN)
 

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.

1st ed. 2020
  • Englisch
  • Cham
  • |
  • Schweiz
Springer International Publishing
  • Für Beruf und Forschung
  • 21
  • |
  • 39 s/w Abbildungen, 21 farbige Abbildungen
  • |
  • 21 Illustrations, color; 39 Illustrations, black and white; VIII, 468 p. 60 illus., 21 illus. in color.
  • Höhe: 23.5 cm
  • |
  • Breite: 15.5 cm
978-3-030-38656-6 (9783030386566)
10.1007/978-3-030-38654-2
weitere Ausgaben werden ermittelt

Jorge Welti-Chanes is Graduate Dean of the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.

Sergio O. Serna-Saldívar is the Director of the Protein Center at the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.

Osvaldo Campanella is a Professor of Agricultural & Biological Engineering in the Department of Agricultural & Biological Engineering at Purdue University in West Lafayette, IN.



Part I. Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods

Chapter 1. Architecture of plant cell wall

Chapter 2. Chemical composition and physical properties of dietary fiber components

Chapter 3. Association of dietary fiber to proteins, lipids, vitamins, minerals and minor phytochemicals

Chapter 4. Analysis of fibers and its components

Chapter 5. Dietary fiber in cereals and legume seeds

Chapter 6. Dietary fiber in fruits and vegetables

Chapter 7. Dietary fiber in algae and edible fungi

Part III. Dietary Fiber and Health

Chapter 8. Dietary fiber and obesity

Chapter 9. Dietary fiber and glucose metabolism and diabetes

Chapter 10. Dietary fiber and hyperlipidemia and cardiovascular disease

Chapter 11. Dietary fiber and cancer

Chapter 12. Dietary fiber and gut microbiota

Part III Extraction pretreatments, treatments and modification of dietary fiber

Chapter 13. Extraction pretreatments of individual dietary fiber components

Chapter 14. Thermal processes

Chapter 15. Chemical processes

Chapter 16. Enzymatic processes

Chapter 17. Emerging technologies

Chapter 18. Functional properties in industrial applications


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.

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