Dietary Fibre Functionality in Food and Nutraceuticals : From Plant to Gut.
- 1st ed.
- 1 online resource (375 pages)
- Hui: Food Science and Technology Series .
- Hui: Food Science and Technology Series .
Intro -- Title Page -- Copyright -- Table of Contents -- List of Contributors -- Preface -- Chapter 1: Do the Physical Structure and Physicochemical Characteristics of Dietary Fibers Influence their Health Effects? -- 1.1 Influence of the Chemical and Physical Structure on the Metabolic Effects of Fibers -- 1.2 Influence of the Physicochemical Properties of Fibers on their Metabolic Effects -- 1.3 The Effect of Fiber Structure on Fermentation Patterns and Microbiota Profiles: Slowly versus Rapidly Fermented Fiber -- 1.4 Conclusions -- References -- Chapter 2: Interaction of Phenolics and their Association with Dietary Fiber -- 2.1 Introduction -- 2.2 Phenolic Compounds -- 2.3 Bioactivities of Phenolics -- 2.4 Dietary Fiber -- 2.5 Antioxidant Dietary Fiber -- 2.6 Protein-Phenolic Interactions -- 2.7 Starch-Phenolic Interactions -- 2.8 Phenolic Compounds and Starch Digestibility -- 2.9 Interactions of Phenolic Compounds -- 2.10 Phenolics and Dietary Fiber -- 2.11 Conclusion -- References -- Chapter 3: Dietary Fiber-Enriched Functional Beverages in the Market -- 3.1 Introduction -- 3.2 Dietary Fiber Definition and Classification -- 3.3 Fiber-Enriched Non-Dairy Beverages -- 3.4 Suitable Dietary Fiber Types for Fortifying Non-Dairy Drinks -- 3.5 Contributions of Beverages in Dietary Studies -- 3.6 The Functional Beverage Market -- 3.7 Fiber-Enriched Dairy Products -- References -- Chapter 4: Dietary Fiber as Food Additive: Present and Future -- 4.1 Dietary Fiber: Definition -- 4.2 Chemical Nature of Dietary Fiber Used as Food Additive -- 4.6 Conclusions -- References -- Chapter 5: Biological Effect of Antioxidant Fiber from Common Beans (Phaseolus vulgaris L.) -- 5.1 Introduction -- 5.2 Phaseolus vulgaris Generalities -- 5.3 Composition of Common Bean Antioxidant Fiber -- 5.4 Biological Potential of Antioxidant Fiber of Common Bean -- References. Chapter 6: In Vivo and In Vitro Studies on Dietary Fiber and Gut Health -- 6.1 Introduction -- 6.2 Research into Dietary Fiber and Health -- 6.3 In Vivo Studies on Intestinal Function -- 6.4 In Vitro Studies -- 6.5 Current Trends and Perspectives -- 6.6 Conclusion -- References -- Chapter 7: Dietary Fiber and Colon Cancer -- 7.1 Introduction -- 7.2 Physiological Action and Function of Dietary Fiber in Colon Cancer -- 7.3 Colon Cancer Chemopreventive Bioactivities -- 7.4 Future Directions: Food Designs New Structures for Colon Cancer Prevention -- 7.5 Conclusions -- References -- Chapter 8: The Role of Fibers and Bioactive Compounds in Gut Microbiota Composition and Health -- 8.1 The Influence of Gut Microbiota in Health and Disease -- 8.2 Bioactive Substances and Fiber Promoting a Healthy Gut -- 8.3 Survey of Epidemiological Studies -- 8.4 Diabetes -- 8.5 Infertility -- 8.6 Mental Health and Gut Microbiota -- 8.7 Cancer of the Gastrointestinal Tract and Extragastrointestinal Organs -- 8.8 Conclusion -- References -- Chapter 9: Effect of Processing on the Bioactive Polysaccharides and Phenolic Compounds from Aloe vera (Aloe barbadensis Miller) -- 9.1 Aloe vera -- 9.2 Effect of Processing on the Main Bioactive Compounds from Aloe vera -- 9.3 Conclusions -- References -- Index -- End User License Agreement.