Dietary Fiber: Extraction, Properties and Modifications for Food Applications is an essential resource for food scientists and researchers seeking to understand the full potential of dietary fiber in the food industry. The book highlights fiber's various sources and critical health benefits, including detailed discussions on extraction techniques, characterization, and functional properties, equipping readers with the knowledge needed to innovate and enhance food formulations. Sections explore advanced topics such as nano and microencapsulation techniques that enhance fiber stability and bioavailability and the role of dietary fiber in gut health, microbiome modulation, and broader health implications.
As the demand for healthier, functional foods grow, this book addresses the challenges of modifying dietary fiber to improve its solubility, viscosity, and stability through an array of physical, biological, chemical, and alternative methods. Readers will walk away with the knowledge needed to tailor dietary fiber for specific applications in functional food products and precision nutrition for better health outcomes.
- Discusses methods for enhancing the functional properties of dietary fiber and expanding its range of uses in the food industry
- Identifies sources, extraction methods, characterization, and functional properties of dietary fiber
- Highlights physical changes intended to increase solubility, viscosity, and stability for the development of functional foods
- Explores health benefits of fiber and its impact on the gut microbiome
