Chapter 26. Fibres and Fibre Blends for Individual Needs: A Physiological and Technological Approach

  1. Barry V. McCleary and
  2. Leon Prosky
  1. Hano-Ulrich Endress and
  2. Jürgen Fischer

Published Online: 21 APR 2008

DOI: 10.1002/9780470999615.ch26

Advanced Dietary Fibre Technology

Advanced Dietary Fibre Technology

How to Cite

Endress, H.-U. and Fischer, J. (2008) Fibres and Fibre Blends for Individual Needs: A Physiological and Technological Approach, in Advanced Dietary Fibre Technology (eds B. V. McCleary and L. Prosky), Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999615.ch26

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:

  • fibres;
  • fibre blend;
  • enzymes;
  • small intestine;
  • phenolics

Summary

This chapter contains section titled:

  • Definition and Origin of Dietary Fibres

  • Raw Material for the Isolation of Dietary Fibres

  • Physical-Chemical Aspects

  • Physiologically Nutritional Properties of Dietary Fibres

  • Additional Properties of Dietary Fibre

  • Technological Aspects of Dietary Fibre as Functional Ingredients in Foods

  • Application Fields of Dietary Fibres in Food and Food Supplements

  • Dietary Fibres for a Healthy Future

  • References