CRC Handbook of Dietary Fiber in Human Nutrition PDF Download
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Author: Gene A. Spiller
Publisher: CRC Press
ISBN: 1420038516
Category : Medical
Languages : en
Pages : 733
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Book Description
Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical a
Author: Gene A. Spiller
Publisher: CRC Press
ISBN: 1420038516
Category : Medical
Languages : en
Pages : 733
Get Book Here
Book Description
Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical a
Author: Gene A. Spiller
Publisher: CRC Press
ISBN: 9780849323874
Category : Medical
Languages : en
Pages : 736
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Book Description
Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies, and consumption patterns of dietary fiber. Featuring new chapters and tables, in addition to updated sections, the third edition of this popular book includes important information that has become available since the publication of the second edition. What's new in the Third Edition? o Definitions and consumption of dietary fiber from 1992-2000 o A new chapter on the physical chemistry of dietary fiber o Updated dietary fiber values for common foods o New table: Tartaric Acid Content of Foods o Coverage of non-plant food fibers, such as chitin and chitosan o An entire section devoted to the effect of whole grains, cereal fiber, and phytic acid on health o Discussion of the interaction of fiber and phytochemicals Quickly retrieve and understand current data with the book's concise, easy-to-read tables and definitions. Covering all aspects of dietary fiber, including chemistry and definitions, analytical procedures, and basic physiological functions, the CRC Handbook of Dietary Fiber in Human Nutrition provides you with a unique collection of dietary fiber information unlike that found in any other book.
Author: C. Cherbut
Publisher: John Libbey Eurotext
ISBN: 9782742000968
Category : Medical
Languages : en
Pages : 116
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Book Description
Since the birth of the dietary fiber hypothesis in the early 1970's, research on this topic has been growing rapidly. This book synthesizes the available knowledge on the physiological effects of dietary fiber in man by focusing on the mechanisms of action.
Author: Mary K. Schmidl
Publisher: Springer Science & Business Media
ISBN: 9780834212619
Category : Business & Economics
Languages : en
Pages : 424
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Book Description
Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry.
Author: David Kritchevsky
Publisher: Springer Science & Business Media
ISBN: 1461305195
Category : Technology & Engineering
Languages : en
Pages : 499
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Book Description
Twenty years ago the very idea of an international conference on the fiber contained in plant food would have been totally inconceivable. At that time fiber was generally viewed as an inert component of food of no nutritional value and consequently consid ered as a contaminant, the removal of which would enhance the purity of a product. It was measured by a now obsolete and almost worthless test introduced in the last century for veterinary rather than human nutrition, and what was measured was referred to as "crude fiber," containing part of the cellulose and lignin but none of the numerous components of fiber now known to play important roles in the maintenance of health. There were a few lone voices prior to the last two decades who had extolled the laxative properties of the undigested portion of food, assuming that these were related to its irritant action on the bowel mucosa. In retrospect this was a total misconception, and "softage" would have been a more appropriate term than "roughage," since its presence insured soft, not irritating, colon content.
Author: David Kritchevsky
Publisher: Springer Science & Business Media
ISBN: 1461559677
Category : Technology & Engineering
Languages : en
Pages : 318
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Book Description
This volume carries the proceedings of the Vahouny Fiber Symposium, which took place in Washington DC, in March of 1996. George V. Vahouny pioneered this conference, which was conceived as a means of exchanging information on the latest advances in fiber research. The conference was renamed in George Vahouny's honor after his untimely death. In this volume we have included the reminiscences of Prof. A.R.P. Walker, one of the pioneers in the field, and discussion of the epidemiological findings relating dietary fiber to heart disease, cancer, and gastrointestinal disease. As the overall definition of fiber has broadened we have included for discussion other aspects of carbohydrate chem istry and metabolism. Complex carbohydrates were the subject of a full session and resis tant starch and the role(s) of oligosaccharides were discussed later in the meeting. Another area of fiber metabolism that is beginning to burgeon is that of the short chain fatty acids, and this too was the subject of presentations and discussion. In addition, the more familiar topics in dietary fiber were updated. Workshops devoted to specific areas of fiber research have now become a mainstay of these meetings, and they were repeated successfully. Due to restraints on spending, the attendance at this meeting was somewhat smaller than usual but the discussion was lively and pertinent. We are deeply grateful to our sponsors and contributors for their continuing interest in dietary fiber research, and for their generous support of this symposium.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1628
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Book Description
First multi-year cumulation covers six years: 1965-70.
Author: Gene A. Spiller
Publisher: CRC Press
ISBN: 9780849342493
Category : Medical
Languages : en
Pages : 672
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Book Description
Dietary fiber is now widely recognized as an essential element of good nutrition, and research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Edition has been updated and expanded to include new information that has become available since the publication of the first edition in 1985. The book provides an incredible wealth of information on the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies and consumption patterns of dietary fiber. The tables of dietary fiber in food have been extensively expanded. New chapters added to the book include discussions on dietary fiber and starch, fiber and inflammatory bowel disease, and fiber consumption in Italy. CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Edition is an excellent reference for all researchers, physicians, nutritionists, food manufacturers, and other health professionals studying the effects of fiber in the diet or using high fiber foods in a clinical setting.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309224233
Category : Technology & Engineering
Languages : en
Pages : 420
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Book Description
Since 1944, the National Research Council has published 10 editions of the Nutrient Requirements of Swine. This reference has guided nutritionists and other professionals in academia and the swine and feed industries in developing and implementing nutritional and feeding programs for swine. The swine industry has undergone considerable changes since the tenth edition was published in 1998 and some of the requirements and recommendations set forth at that time are no longer relevant or appropriate. The eleventh revised edition of the Nutrient Requirements of Swine builds on the previous editions published by the National Research Council. A great deal of new research has been published during the last 15 years and there is a large amount of new information for many nutrients. In addition to a thorough and current evaluation of the literature on the energy and nutrient requirements of swine in all stages of life, this volume includes information about feed ingredients from the biofuels industry and other new ingredients, requirements for digestible phosphorus and concentrations of it in feed ingredients, a review of the effects of feed additives and feed processing, and strategies to increase nutrient retention and thus reduce fecal and urinary excretions that could contribute to environmental pollution. The tables of feed ingredient composition are significantly updated. Nutrient Requirements of Swine represents a comprehensive review of the most recent information available on swine nutrition and ingredient composition that will allow efficient, profitable, and environmentally conscious swine production.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1028
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Book Description
