Hosseinian / Oomah / Campos-Vega Dietary Fibre Functionality in Food and Nutraceuticals

From Plant to Gut
1. Auflage 2016
ISBN: 978-1-119-13808-2
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 328 Seiten, E-Book

Reihe: Food Science and Technology

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.

Autoren/Hrsg.

Hosseinian, Farah

Oomah, B. Dave

Campos-Vega, Rocio

Über Autor(innen)

Dr Farah Hosseinian, Associate Professor, Food Science and Nutrition, Department of Chemistry, Carleton University, Canada
Dr B. Dave Oomah, Retired research scientist, formerly with the Pacific Agri-Food Research Centre, Summerland, Agriculture and Agri-Food Canada
Dr Rocio Campos-Vega, Research Professor, Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Mexico