PUBLICAÇÕES NOVAS NEW PUBLICATIONS
Food and nutrition
Profa. Elizabete Wenzel de Menezes
Faculty of Pharmaceutical Sciences/USP
CHO, S.S.; SAMUEL, P. (Eds). Fiber ingredients: food application and health benefits. Boca Raton: CRC Press, 2009. 499 p.
The book describes a review of several kinds of dietary fiber available in the market, which can be used as ingredients. Eighteen kinds of fiber are examined, distributed in four sections according to profile: I Soluble fibers; II Resistant starch; III Conventional fibers; IV New products. Each chapter includes chemical characteristics, technological and functional properties and beneficial effects of the ingredient. Also, health claims for both ingredientes and foods containing fiber are described, such as: intestinal health; cardiovascular health; weight control; satiety; control of glycemic response and prebiotic effects. The content of this book is extremely important in the context of tackling problems related to deficient intake of dietary fiber by the population (the case for Brazil, particularly in urban centers). This information can be used by the food industry to introduce these ingredients into foods, and also by the consumer, by clarifying possible benefits of these ingredients and dietary fiber. The book serves as a reference for students and professionals in the areas of food, nutrition and labeling, as well as in product development.
Publication Dates
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Publication in this collection
03 May 2011 -
Date of issue
Mar 2011
