Science and Technology of Fibers in Food Systems

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.

Provides comprehensive coverage of fibers used in foods from their basic chemical structure to their impact on the digestive process Focuses on both traditional and new fiber rich sources including the technological and engineering processes used to obtain and incorporate fibers into foods Studies fiber processing from including the chemical, physical and enzymatic processes of fiber extraction and modification

Autorentext

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.

Inhalt

Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods.- Chemical composition and physical properties of dietary fiber components.- Association of dietary fiber to food components.- Analysis of fibers and its components.- Dietary fiber in cereals and legume seeds.- Dietary fiber in fruits and vegetables.- Resistant starch.- Dietary fiber and obesity.- Dietary fiber and diabetes.- Dietary fiber and hyperlipidemia and cardiovascular disease.- Dietary fiber and cancer.- Dietary fiber and gut microbiota.- Extraction pretreatments of individual dietary fiber components.- Enzymatic Processes of Dietary Fibers .- Extraction and Modification of Dietary Fiber applying Thermal Processes.- Chemical Processes for the Extraction and Modification of Dietary Fiber.- Emerging Technologies for the Extraction and Modification of Dietary Fiber.- Functionalproperties in industrial applications.- Fiber Addition to Foods. Effect on Sensory and Texture Properties.- Dietary fibers in foods- Formulating and processing for nutritional benefits.