Dietary Fiber Functionality in Food and Nutraceuticals: From Plant to Gut
Editor(s):
- Farah Hosseinian
- B. Dave Oomah
- Rocio Campos‐Vega
First published:23 December 2016
Print ISBN:9781119138051 |Online ISBN:9781119138105 |DOI:10.1002/9781119138105
© 2017 by John Wiley & Sons Ltd
About this book
Increasing fiber consumption can address, and even reverse the progression of pre-diabetes
and other associated non-communicable diseases. Understanding the link between plant
dietary fiber and gut health is a small step in reducing the heavy economic burden
of metabolic disease risks for public health. This book provides an overview of the
occurence, significance and factors affecting dietary fiber in plant foods in order
to critically evaluate them with particular emphasis on evidence for their beneficial
health effects.
Author Bios
Dr Farah Hosseinian, Associate Professor, Food Science and Nutrition, Department of
Chemistry, Carleton University, Canada
Dr B. Dave Oomah, Retired research scientist, formerly with the Pacific Agri-Food Research Centre, Summerland, Agriculture and Agri-Food Canada
Dr Rocio Campos-Vega, Research Professor, Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Mexico
Dr B. Dave Oomah, Retired research scientist, formerly with the Pacific Agri-Food Research Centre, Summerland, Agriculture and Agri-Food Canada
Dr Rocio Campos-Vega, Research Professor, Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Mexico
Table of Contents
Export Citations
CHAPTER 5
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Biological Effect of Antioxidant Fiber from Common Beans (Phaseolus vulgaris L.) (Pages: 95-122)
CHAPTER 8
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