Dietary fiber and health
"Preface Fiber offers a variety of health benefits and is essential to reduce the risk of such chronic diseases as diabetes, obesity, cardiovascular disease, and diverticulitis. According to the Institute of Medicine (IOM), adequate intake (AI) of total fiber should be 14 g/1000 kcal. The IOM r...
Saved in:
| Corporate Author: | |
|---|---|
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
2012.
|
| Subjects: | |
| ISBN: | 9781439899373 |
| Physical Description: | xviii, 539 p. : ill. |
Cover
Table of contents
| LEADER | 07244nam a2200373 a 4500 | ||
|---|---|---|---|
| 001 | 75687 | ||
| 003 | CZ ZlUTB | ||
| 005 | 20241029150527.0 | ||
| 006 | m d | ||
| 007 | cr un | ||
| 008 | 120607s2012 fluad sb 001 0 eng d | ||
| 999 | |c 75687 |d 75687 | ||
| 020 | |a 9781439899373 |q (e-book : |q PDF) | ||
| 040 | |a FlBoTFG |c FlBoTFG | ||
| 245 | 0 | 0 | |a Dietary fiber and health |h [elektronický zdroj] / |c edited by Susan S. Cho, Nelson Almeida. |
| 260 | |a Boca Raton : |b CRC Press, |c 2012. | ||
| 300 | |a xviii, 539 p. : |b ill. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 1. Reflections on 30 years of the Vahouny Fiber Symposia / Charles T. Bonfield -- 2. Discussions relating to the definition of dietary fiber at the ninth Vahouny Fiber Symposium : building scientific agreement / John F. Howlett ... [et al.] -- 3. Implementation issues of the codex definition of dietary fiber : degree of polymerization, physiological, and methodological considerations / Victoria A. Betteridge ... [et al.] -- 4. Regulations for the food labeling of dietary fiber / Paula R. Trumbo -- 5. Resistant starch : measurement, intakes, and dietary targets / Anthony R. Bird ... [et al.] -- 6. Measurement techniques for insulin sensitivity / Kevin C. Maki -- 7. Consumption of total fiber and types of fiver are associated with a lower prevalence of obesity and abdominal adiposity in U.S. adults : NHANES 1999-2006 / Theresa A. Nicklas ... [et al.] -- 8. Fiber and satiety / Catherine Lefranc-Millot ... [et al.] -- 9. Viscous dietary fiber reduces adiposity and plasma adipokines and increases gene expression related to fat oxidation in rats / Daniel D. Gallaher ... [et al.] -- 10. Epidemiological studies of dietary fiber and cardiovascular disease / James W. Anderson and Manan Jhaveri -- 11. Fasting glucose turnover but not peripheral insulin resistance is reduced after acetogenic and non-digestable carbohydrate ingestion in metabolic syndrome patients / Etienne Pouteau ... [et al.] -- 12. Assessing immune health outcomes following dietary interventions in healthy adults : a model using galactooligosaccharides / Bobbi Langkamp-Henken -- 13. Inulin, gut microbes, and health / Diederick Meyer -- 14. Digesta viscosity and glucose behavior in the small intestine lumen / Toru Takahashi ... [et al.] -- 15. Manipulating dietary intake of poorly absorbed and fermentable short-chain carbohydrates (FODMAPs) : implications for laxation and gastrointestinal health / Jane G. Muir ... [et al.] -- | |
| 505 | 8 | |a 16. Colonic metabolism of bioactive molecules : potential impact of dietary fiber / Christine A. Edwards, Ada L. Garcia, and Emilie Combet -- 17. Impact of low viscous fiber on postprandial and fasting glycemia / Geoffrey Livesey -- 18. Essentiality and beneficial physiological effects of dietary fiber : resistant maltodextrin : a case study / Dennis T. Gordon -- 19. Fecal microbiota composition is affected by resistant maltodextrin, and bifidobacteria counts correlate with energy gain / Tyler Culpepper ... [et al.] -- 20. Resistant maltodextrin overview : chemical and physical properties / Allan W. Buck -- 21. Rice bran fiber / Jin-Hee Park ... [et al.] -- 22. Hypoglycemic effects of oat B-glucan / Bassam Faress ... [et al.] -- 23. Oat fiber / Dan Inman, Albert W. Lee, and Susan S. Cho -- 24. Sugarcane fiber / Dan Inman, Albert W. Lee, and Susan S. Cho -- 25. Galactooligosaccharides : next generation prebiotics / Anne M. Birkett ---26. Physiochemical properties of wheat bran and related application challenges / Deirdre E. Ortiz and David W. Lafond -- 27. Pectin / Hans Ulrich Endress and Frank Mattes -- 28. Fruit fibers / Jürgen Fischer -- 29. Fig fruit by-products (ficus carica) as a source of dietary fiber / Elena Sánchez-Zapata ... [et al.] -- 30. Tiger nut fiber and its technological applications in meat products / Elena Sánchez-Zapata ... [et al.] -- 31. Technological properties of pomegranate (Punica granatum L.) peel extract obtained as coproduct of juice processing / Manuel Viuda-Martos ... [et al.] -- 32. Mechanisms by which resistant starch produces gut hormones and reduces body fat / Michael J. Keenan ... [et al.] -- 33. Resistant starch content of brown rice increases after refrigeration in selected varieties / Maria Stewart and Yu-ting Chiu -- 34. Acacia gum / Sebastien Baray ---35. Nondigestible saccharide enhances transcellular transport of myricetin glycosides in the small intestine of rates : a newly defined mechanism of flavonoid absorption / Noriko Matsukawa, Megumi Matsumoto, and Hiroshi Hara -- 36. Efficacy and safety of xylooligosaccharides / Alice Fu ... [et al.]. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity | ||
| 520 | |a "Preface Fiber offers a variety of health benefits and is essential to reduce the risk of such chronic diseases as diabetes, obesity, cardiovascular disease, and diverticulitis. According to the Institute of Medicine (IOM), adequate intake (AI) of total fiber should be 14 g/1000 kcal. The IOM recommendation is joined by those from a variety of government public health agencies that promote increased fiber consumption, but a majority of people in developed countries still fall short of recommended values. On average, Americans consume only half of required intake, and approximately 90% of the U.S. population fails to meet AI goals. The problem stems largely from the fact that most conventional high-fiber foods are not tasty. Their organoleptic properties lack the kind of sensory attributes that people seek in the foods they eat. This makes it imperative for food companies to formulate tasty foods with high fiber content to improve population-wide consumption. Many have done so with new fiber ingredients that satisfy consumer demands while also delivering the health benefits of fiber. This book discusses findings from the Ninth Vahouny Fiber Symposium, which was held in Bethesda, Maryland, in June 2010. It includes a definition of fiber developed through expert consensus and delves into the many health benefits of fiber, including its prebiotic effects and roles in weight management, glycemic control, cardiovascular health, and intestinal regularity. It also reviews a variety of fiber ingredients that can be used in many appealing foods. The book provides details of claim opportunities for fiber ingredients and fiber-containing foods as well as a list of global suppliers of these ingredients. It is designed for use by food product developers, nutritionists, dietitians, and regulatory agencies"--Provided by publisher. | ||
| 650 | 0 | |a Fiber in human nutrition |x Therapeutic use. | |
| 650 | 0 | |a Fiber in human nutrition. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Cho, Sungsoo. | |
| 700 | 1 | |a Almeida, Nelson. | |
| 711 | 2 | |a Vahouny Fiber Symposium |n (9th : |d 2010 : |c Bethesda, Maryland) | |
| 776 | 1 | |z 9781439899298 (hardback : alk. paper) | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b12156 |y Plný text |
| 942 | |2 udc | ||
| 992 | |a BK |c EBOOK-TN |c FOODNB | ||
| 993 | |x NEPOSILAT |y EIZ | ||
Save to List
Cite this
Export Record
Email this