Advanced Dietary Fibre Technology by Barry McCleary, Leon Prosky

By Barry McCleary, Leon Prosky

Nutritional fibre expertise is a cosmopolitan section of the nutrition undefined. This hugely sensible publication provides the cutting-edge and explains how the heritage technological know-how interprets into advertisement fact. a global workforce of specialists has been assembled to provide either a world viewpoint and the nuts and bolts info appropriate to these operating within the advertisement global.

Coverage comprises particular nutritional fibre elements (with overviews of chemistry, research and regulatory facets of all key nutritional fibres); dimension of nutritional fibre and nutritional fibre elements (in-vitro and in-vivo); basic facets (eg chemical and actual nature; rheology and performance; nutrients and wellbeing and fitness; and technological) and present scorching topics.

Ideal as an up to date assessment of the sphere for nutrition technologists; nutritionists and caliber insurance and creation managers.

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American Association of Cereal Chemists. St. Paul. O. (1988) The Evaluation of Food Structure by Light Microscopy. In: Food Structure – its Creation and Evaluation. V. R. Mitchell), pp. 351–365, Butterworths, London. B. S. (1993) Structure of oat bran and distribution of dietary fiber components. In: Oat Bran. (ed. J. Wood), pp. 1–24, American Association of Cereal Chemists, St. Paul. W. & de Francisco, A. (1989) Fluorescence Microscopy: Applications in Food Analysis. In: Fluorescence Analysis in Foods.

Ed. L. Munck), pp. 59–109, Longman Scientific & Technical, Singapore. J. D. (1980) Phenolic constituents of the cell walls of monocotyledons. Biochemical Systematics and Ecology, 8, 153–160. S. G. (1993) Structural heterogeneity of wheat endosperm arabinoxylans. Cereal Chemistry, 70, 641–646. , Autio, K. & Poutanen, K. (1998) Effects of enzymes in fibre-enriched baking. Journal of Science and Food Agriculture, 76, 239–249. S. (1994). Distribution of (1→3),(1→4)-β-D-glucan in kernels of oats and barley using microspectrofluorometry.

The group at C-6 is always positioned equatorially. In simple sugars (glucose, galactose and mannose), the C-6 substituent is a hydroxymethyl (-CH2OH) group; in 6-deoxy sugars (such as rhamnose) this is replaced by a methyl (-CH3) group, and in uronic acids (such as the galacturonic acid monomers of pectin) it is replaced by a carboxyl (-COOH) group, which at neutral pH exists in the charged carboxylate form (-COO-).

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