D. A. T. Southgate – författare

This book presents an account of the current knowledge of dietary fibre, covering both its beneficial role and possible adverse effects. Areas covered include the chemistry of plant cell walls, the problems of chemical analysis, and the physiological effects of cell wall polysaccharides throughout the alimentary tract. However the authors also provide, probably for the first time, a wide-ranging examination of the anti-nutritional and toxicological aspects of high-fibre diets and their regulatory implications. Professional health workers, legislators, food industry scientists and technologists, students of dietetics, medicine and food science should find this book of particular value, as should anyone with an interest in the topic of high fibre diets. This book should be of interest to nutritionists and health workers; food scientists; food technologists; food biochemists and chemists; dietitians; and gastroenterologists.

Consumer safety has become a central issue of the food supply system in most countries. It encompasses a large number of interacting scientific and technological rnatters, such as agricultural practice, microbiology, chemistry, food technology, processing, handling and packaging. The techniques used in understanding and controlling contaminants and toxicity range from the most sophisticated scientific laboratory methods, through industrial engineering science to simple logical rules implemented in the kitchen. The problems of food safety, however, spread far beyond those directly occupied in food production. Public interest and concern has become acute in recent years, alerting a wide spectrum of specialists in research, education and public affairs. This series aims to present timeIy volumes covering all aspects of the subject. They will be up-to-date, specialist reviews written by acknowledged experts in their fieIds of research to express each author''s own viewpoint. The readership is intended to be wide and international, and the style to be comprehensible to non­ specialists, albeit professionals. The series will be of interest to food scientists and technologists working in industry, universities, polytechnics and government institutes; legislators and regulators concerned with the food supply; and specialists in agriculture, engineer­ ing, health care and consumer affairs.