Buch, Englisch, 514 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 931 g
Food Applications and Health Benefits
Buch, Englisch, 514 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 931 g
ISBN: 978-1-4200-4384-6
Verlag: CRC Press
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.
Zielgruppe
Professional
Autoren/Hrsg.
Fachgebiete
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Public Health, Gesundheitsmanagement, Gesundheitsökonomie, Gesundheitspolitik
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
Soluble Fiber Sources. Resistant Starches. Conventional Fiber. Recent Scientific Advances.
