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Informationen zum Autor Dr Farah Hosseinian, Associate Professor, Food Science and Nutrition, Department of Chemistry, Carleton University, Canada Dr B. Dave Oomah, Retired research scientist, formerly with the Pacific Agri-Food Research Centre, Summerland, Agriculture and Agri-Food Canada Dr Rocio Campos-Vega, Research Professor, Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Mexico Klappentext Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects. Zusammenfassung Increasing fiber consumption can address! and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. Inhaltsverzeichnis List of Contributors xi Preface xv 1 Do the Physical Structure and Physicochemical Characteristics of Dietary Fibers Influence their Health Effects? 1 Anthony Fardet 1.1 Influence of the Chemical and Physical Structure on the Metabolic Effects of Fibers 2 1.1.1 Changing the Molecular Weight 2 1.1.2 Changing the Degree of Crystallinity 3 1.1.3 Modifying Particle Size 4 1.2 Influence of the Physicochemical Properties of Fibers on their Metabolic Effects 5 1.2.1 Modifying the Degree of Solubility 5 1.2.2 Changing the Water-Holding Capacity 5 1.2.3 Changing Fiber Porosity 6 1.2.4 Adsorption of Bile Acids 6 1.2.5 The Ability to Complex Minerals and to Increase their Extent of Absorption 7 1.2.6 Fiber Structure and Hindgut Health 7 1.3 The Effect of Fiber Structure on Fermentation Patterns and Microbiota Profiles: Slowly versus Rapidly Fermented Fiber 8 1.3.1 Fiber Structure and Fermentation Patterns 9 1.3.2 Fiber Structure and Fecal Microbiota Profiles 11 1.4 Conclusions 12 References 13 2 Interaction of Phenolics and their Association with Dietary Fiber 21 Fereidoon Shahidi and Anoma Chandrasekara 2.1 Introduction 21 2.2 Phenolic Compounds 22 2.3 Bioactivities of Phenolics 24 2.4 Dietary Fiber 26 2.5 Antioxidant Dietary Fiber 28 2.6 Protein-Phenolic Interactions 28 2.7 Starch-Phenolic Interactions 29 2.8 Phenolic Compounds and Starch Digestibility 31 2.9 Interactions of Phenolic Compounds 33 2.10 Phenolics and Dietary Fiber 33 2.11 Conclusion 36 References 36 3 Dietary Fiber-Enriched Functional Beverages in the Market 45 Aynur Gunenc, Farah Hosseinian and B. Dave Oomah 3.1 Introduction 45 3.2 Dietary Fiber Definition and Classification 46 3.3 Fiber-Enriched Non-Dairy Beverages 46 3.3.1 Addition of Dietary Fiber into Beverages 48 3.4 Suitable Dietary Fiber Types for Fortifying Non-Dairy Drinks 49 3.4.1 ß-Glucans 49 3.4.2 Inulin 49 3.4.3 Flaxseed Dietary Fiber 53 3.5 Contributions of Beverages in Dietary Studies 56 3.6 The Functional Beverage Market 58 3.7 Fiber-Enriched Dairy Products 60 References 65 4 Dietary Fiber as Food Additive: Present and Future 77 Anaberta Cardador-Martinez, María Teresa Espino...
