Main description:

Dietary fiber, and the understanding of its role in human nutrition and food quality, is of growing interest to researchers, the food industry, and health professionals. This important new book explores how dietary fiber can affect food microstructures and how this is related to the quality of novel foods developed by the food industry. The editors, both well known internationally for their work in this area, have drawn together chapters written by a team of professionals, creating a guide that is essential for food scientists, technologists, and nutritional scientists.

Contents:

Chapter 1 The application of Dietary Fibre in the Food Industry:- an overview. Chapter 2 Dietary Fibre definition and composition. Chapter 3 Nutritional benefits of dietary enriched foods. Chapter 4 Dietary fibre advice from health professionals. Chapter 5 Consumer perception of dietary fibre and dietary fibre enriched products. Chapter 6 Dietary Fibres as Nutraceuticals. Chapter 7 Rheological properties of dietary fibres. Chapter 8 The application of Microscopy in determining the microstructure of dietary enriched foods. Chapter 9 Applications of Dietary fibre in Cereal foods. Chapter 10 Applications of dietary fibre in Dairy foods. Chapter 11 Applications of dietary fibre in Meat foods. Chapter 12 Challenges posed by dietary fibre use in New Product Development