Chapter 25. Effect of Processing on the Properties of Dietary Fibre

  1. Barry V. McCleary and
  2. Leon Prosky
  1. Kaisa Poutanen

Published Online: 21 APR 2008

DOI: 10.1002/9780470999615.ch25

Advanced Dietary Fibre Technology

Advanced Dietary Fibre Technology

How to Cite

Poutanen, K. (2008) Effect of Processing on the Properties of Dietary Fibre, in Advanced Dietary Fibre Technology (eds B. V. McCleary and L. Prosky), Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999615.ch25

Publication History

  1. Published Online: 21 APR 2008
  2. Published Print: 29 DEC 2000

ISBN Information

Print ISBN: 9780632056347

Online ISBN: 9780470999615

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Keywords:

  • dietary fibre;
  • food products;
  • raw materials;
  • bioavailability;
  • consumer foods

Summary

This chapter contains section titled:

  • Introduction

  • Processing

  • Processing

  • Effects of Endogenous and Added Enzymes

  • Effects of Thermal Processing

  • How to Optimise the Properties of Dietary Fibre in Food Processing

  • References