Häftad, Engelska, 2027

Dietary Fiber

Extraction, Properties and Modifications for Food Applications

Av Tabli Ghosh, Nikhil Kumar Mahnot

2034 kr

Kommande

Beskrivning

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

Produktinformation

Utgivningsdatum: 2027-05-01
Mått: 152 x 229 x undefined mm
Vikt: 450 g
Format: Häftad
Språk: Engelska
Antal sidor: 220
Förlag: Elsevier Science
ISBN: 9780443441493

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Mer om författaren

Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.Dr. Nikhil Kumar Mahnot is an Assistant Professor at the Department of Food Technology, Rajiv Gandhi University, Rono Hills, Doimukh, Arunachal Pradesh, India. He has cumulative research and nine years’ experience in the field of Food Technology. His research interests lie in the field of novel food preservation and processing technologies. Fields of interest include food chemistry, food microbiology, food product development and shelf-life assessment.

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