Complex Carbohydrates in Foods

✍ Scribed by Susan Sungsoo Cho

• Publisher: Marcel Dekker
• Year: 1999
• Tongue: English
• Leaves: 696
• Series: Food science and technology 93
• Edition: 1
• Category: Library

✦ Synopsis

"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."

✦ Table of Contents

Preface......Page 9
Contents......Page 13
Contributors......Page 17
Introduction......Page 21
Dietary Guidelines for Complex Carbohydrates/Dietary Fiber......Page 27
Complex Carbohydrates and the Food Label: An FDA Perspective......Page 35
Dietary Fiber Properties and Health Benefits of Non-Digestible Oligosaccharides......Page 45
Suggested Alternatives to the Term “Complex Carbohydrates”......Page 55
Complex Carbohydrates: The Science and the Label......Page 59
The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders......Page 73
Health Benefits of Complex Carbohydrates......Page 83
Worldwide Dietary Fiber Intake: Recommendations and Actual Consumption Patterns......Page 91
The Chemistry of Complex Carbohydrates......Page 135
Complex Carbohydrates: Definition and Analysis......Page 151
Determination of Complex Carbohydrate Fractions in Foods......Page 165
In Vivo Techniques to Quantify Resistant Starch......Page 177
Analytical Methods for Resistant Starch......Page 189
A Sensitive and Reproducible Analytical Method to Measure Fructooligosaccharides in Food Products......Page 211
Inulin and Oligofructose as Dietary Fiber: Analytical, Nutritional and Legal Aspects......Page 223
Determination of Inulin and Oligofructose in Food Products (Modified AOAC Dietary Fiber Method)......Page 233
Polydextrose as Soluble Fiber and Complex Carbohydrate......Page 249
Progress in the Certification of Five New Food Reference Materials by AOAC, Englyst and Uppsala Methods of Dietary Fiber Analysis......Page 271
High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAE-PAD): A Powerful Tool for the Analysis of Dietary Fiber and Complex Carbohydrates......Page 287
NIR Analysis of Dietary Fiber......Page 311
Definition and Analysis of Dietary Fiber......Page 325
Estimation of Psyllium Content in Ready-to-Eat Cereals......Page 337
Food Sources and Uses of Dietary Fiber......Page 347
Chemical and Physical Modifications of Dietary Fiber......Page 393
Production of Resistant Starch......Page 405
Effect of Processing on Dietary Fiber in Foods......Page 415
Application of Complex Carbohydrates to Food Product Fat Mimetics......Page 431
Patent Literature Review on Complex Carbohydrates as Fat Mimetics......Page 451
The Application of Complex Carbohydrates to Functional Food Development......Page 613
Appendix I......Page 625
Appendix II......Page 629
Index......Page 681