Dietary Fiber

Extraction, Properties and Modifications for Food Applications

Häftad, Engelska, 2027

2 309 kr

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Dietary Fiber: Extraction, Properties and Modifications for Food Applications is an essential resource for food scientists and researchers seeking to understand the full potential of dietary fiber in the food industry. The book highlights fiber's various sources and critical health benefits, including detailed discussions on extraction techniques, characterization, and functional properties, equipping readers with the knowledge needed to innovate and enhance food formulations. Sections explore advanced topics such as nano and microencapsulation techniques that enhance fiber stability and bioavailability and the role of dietary fiber in gut health, microbiome modulation, and broader health implications.

As the demand for healthier, functional foods grow, this book addresses the challenges of modifying dietary fiber to improve its solubility, viscosity, and stability through an array of physical, biological, chemical, and alternative methods. Readers will walk away with the knowledge needed to tailor dietary fiber for specific applications in functional food products and precision nutrition for better health outcomes.

Discusses methods for enhancing the functional properties of dietary fiber and expanding its range of uses in the food industry
Identifies sources, extraction methods, characterization, and functional properties of dietary fiber
Highlights physical changes intended to increase solubility, viscosity, and stability for the development of functional foods
Explores health benefits of fiber and its impact on the gut microbiome

Produktinformation

Utgivningsdatum2027-01-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor220
FörlagElsevier Science
ISBN9780443441493

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Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.Dr. Nikhil Kumar Mahnot is an Assistant Professor at the Department of Food Technology, Rajiv Gandhi University, Rono Hills, Doimukh, Arunachal Pradesh, India. He has cumulative research and nine years’ experience in the field of Food Technology. His research interests lie in the field of novel food preservation and processing technologies. Fields of interest include food chemistry, food microbiology, food product development and shelf-life assessment.

1. Dietary Fiber: An Introduction, Sources Variability and Structural characterization2. Extraction, Characterization and Functional Properties of Dietary Fiber3. Health Benefits of Dietary Fiber: An overview4. Physical Methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties5. Biological methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties6. Chemical Methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties7. Innovative methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties8. Nano and Microencapsulation of Dietary Fiber: Enhancing Stability, Bioavailability, and Functional Properties9. Fiber in Gut health and microbiome modulation11. Dietary Fiber in Precision Nutrition and in Food Applications12. Regulatory Aspects of Dietary Fiber and Consumer Awareness13. Daily Fiber requirement, Novel Fiber allergenicity and antinutrients of Food Fiber.14. Environmental sustainability (LCA) and economic sustainability (LCC) of Dietary Fiber