Complex Carbohydrates in Foods

Front Cover
Susan Sungsoo Cho
CRC Press, Jan 19, 1999 - Technology & Engineering - 700 pages
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"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
 

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Contents

1 Introduction
1
2 Dietary Guidelines for Complex CarbohydratesDietary Fiber
6
An FDA Perspective
13
4 Dietary Fiber Properties and Health Benefits of NonDigestible Oligosaccharides
22
5 Suggested Alternatives to the Term Complex Carbohydrates
31
The Science and the Label
35
7 The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders
50
8 Health Benefits of Complex Carbohydrates
60
18 ion of Inulin and Oligofructose in Food Products Modified AOAC Dietary F
215
A Powerful Tool for the Analysis of Dietary Fiber and Complex Carbohydrates
253
21 NIR Analysis of Dietary Fiber
282
22 Definition and Analysis of Dietary Fiber
295
23 Estimation of Psyllium Content in ReadytoEat Cereals
307
24 Food Sources and Uses of Dietary Fiber
315
25 Chemical and Physical Modifications of Dietary Fiber
363
26 Production of Resistant Starch
374

Recommendations and Actual Consumption Patterns
67
10 The Chemistry of Complex Carbohydrates
106
Definition and Analysis
121
12 Determination of Complex Carbohydrate Fractions in Foods
134
13 In Vivo Techniques to Quantify Resistant Starch
145
14 Analytical Methods for Resistant Starch
158
15 A Sensitive and Reproducible Analytical Method to Measure Fructooligosaccharides in Food Products
179
Analytical Nutritional and Legal Aspects
189
17 Determination of Inulin and Oligofructose in Food Products Modified AOAC Dietary Fiber Method
200
27 Effect of Processing on Dietary Fiber in Foods
384
28 Application of Complex Carbohydrates to Food Product Fat Mimetics
399
29 Patent Literature Review on Complex Carbohydrates as Fat Mimetics
418
30 The Application of Complex Carbohydrates to Functional Food Development
604
Appendix I Perspectives on Dietary Fiber Definition
616
Appendix II Total Carbohydrates and Total Dietary Fiber Content in GrainBased Foods
620
Index
684
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