The study of the properties, effects and levels of dietary fibre in foods has achieved great importance in nutrition and food technology during the 1980s. Recently the Congress of the United States enacted legislation which makes compulsory the labelling for dietary fibre in foods. With this in mind, the authors have written a short book detailing the history and properties of food fibre, the evaluation of the current methods used in the measurement of dietary fibre and the method of choice (AOAC Method) in the measurement of dietary fibre, with discussion of the marketing of dietary fibre products, including additives. Accompanying the text are tables of food values for dietary fibre obtained by the use of the AOAC Method of analysis in a variety of laboratories in the United States and abroad. This book should be of interest to food scientists and technologists; R&D personnel and managers in the food processing industry; government regulatory personnel; and nutritionists.

Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world.

Coverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and in-vivo); general aspects (eg chemical and physical nature; rheology and functionality; nutrition and health; and technological) and current hot topics.

Ideal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.

The study of the properties, effects and levels of dietary fibre in foods has achieved great importance in nutrition and food technology during the 1980s. Recently the Congress of the United States enacted legislation which makes compulsory the labelling for dietary fibre in foods. With this in mind, the authors have written a short book detailing the history and properties of food fibre, the evaluation of the current methods used in the measurement of dietary fibre and the method of choice (AOAC Method) in the measurement of dietary fibre, with discussion of the marketing of dietary fibre products, including additives. Accompanying the text are tables of food values for dietary fibre obtained by the use of the AOAC Method of analysis in a variety of laboratories in the United States and abroad. This book should be of interest to food scientists and technologists; R&D personnel and managers in the food processing industry; government regulatory personnel; and nutritionists.

Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world.

Coverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and in-vivo); general aspects (eg chemical and physical nature; rheology and functionality; nutrition and health; and technological) and current hot topics.

Ideal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.