Part I. Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods
Chapter 1. Architecture of plant cell wall
Chapter 2. Chemical composition and physical properties of dietary fiber components
Chapter 3. Association of dietary fiber to proteins, lipids, vitamins, minerals and minor phytochemicals
Chapter 4. Analysis of fibers and its components
Chapter 5. Dietary fiber in cereals and legume seeds
Chapter 6. Dietary fiber in fruits and vegetables
Chapter 7. Dietary fiber in algae and edible fungi
Part III. Dietary Fiber and Health
Chapter 8. Dietary fiber and obesity
Chapter 9. Dietary fiber and glucose metabolism and diabetes
Chapter 10. Dietary fiber and hyperlipidemia and cardiovascular disease
Chapter 11. Dietary fiber and cancer
Chapter 12. Dietary fiber and gut microbiota
Part III Extraction pretreatments, treatments and modification of dietary fiber
Chapter 13. Extraction pretreatments of individual dietary fiber components
Chapter 14. Thermal processes
Chapter 15. Chemical processes
Chapter 16. Enzymatic processes
Chapter 17. Emerging technologies
Chapter 18. Functional properties in industrial applications
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes.
Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.
Jorge Welti-Chanes is Graduate Dean of the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.
Sergio O. Serna-Saldívar is the Director of the Protein Center at the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.Osvaldo Campanella is a Professor of Agricultural & Biological Engineering in the Department of Agricultural & Biological Engineering at Purdue University in West Lafayette, IN.
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