Complex Carbohydrates in Foods

• Dietary guidelines for complex carbohydrates/dietary fibre; complex carbohydrates and the food label - an FDA perspective; dietary fibre properties and health benefits of non-digestible oligosaccharides; suggested alternatives to the term complex carbohydrates; complex carbohydrates - the science and the label; the role of dietary fibre in the prevention of lipid metabolism disorders; health benefits of complex carbohydrates; worldwide dietary fibre intake -recommendations and actual consumption patterns; the chemistry of complex carbohydrates; complex carbohydrates - definitions and analysis; determination of complex carbohydrate fractions in foods; In Vivo techniques to quantify resistant starch; a sensitive and reproducible analytical method to measure; insulin and oligofructose as dietary fibre - analytical, nutritional and legal aspects; determination of insulin and oligofructose in food products ( modified AOAC dietary fibre method); polydextrose as soluble fibre and complex carbohydrate; progress in the certification of five new food reference materials by AOAC, Englyst, and Uppsala methods of dietary fibre analysis; high performance anion exchange chromatography with pulsed amperometric detection (HPAE-PAD) - a powerful tool for the analysis of dietary fibre and complex carbohydrates; NIR analysis of dietary fibre; definition and analysis of dietary fibre; estimation of psyllium content in ready-to-eat cereals; food sources and uses of dietary fibre; chemical and physical modifications of dietary fibre; production of resistant starch; effects of processing on dietary fibre in foods; application of complex carbohydrates to food product fat mimetics; patent literature review on complex carbohydrates as aft mimetics; the application of complex carbohydrates to functional food development. Appendices: perspectives on dietary fibre definition; total carbohydrates and total dietary fibre content in grain based foods.

". . .encompasses discussion of a number of very interesting carbohydrate concepts and assessment of most available methods for CC analysis. . .of great value to scientists and food technologists working on a broad range of foods. "---Food Australia