Overview
- Provides comprehensive coverage of fibers used in foods from their basic chemical structure to their impact on the digestive process
- Focuses on both traditional and new fiber rich sources including the technological and engineering processes used to obtain and incorporate fibers into foods
- Studies fiber processing from including the chemical, physical and enzymatic processes of fiber extraction and modification
Part of the book series: Food Engineering Series (FSES)
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Table of contents (19 chapters)
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Front Matter
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Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods
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Front Matter
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Dietary Fiber and Health
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Front Matter
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Extraction Pretreatments, Treatments and Modification of Dietary Fiber
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Front Matter
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Keywords
About this book
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes.
Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.
Editors and Affiliations
About the editors
Jorge Welti-Chanes is Graduate Dean of the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.
Sergio O. Serna-Saldívar is the Director of the Protein Center at the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.
Osvaldo Campanella is a Professor of Agricultural & Biological Engineering in the Department of Agricultural & Biological Engineering at Purdue University in West Lafayette, IN.Bibliographic Information
Book Title: Science and Technology of Fibers in Food Systems
Editors: Jorge Welti-Chanes, Sergio O. Serna-Saldívar, Osvaldo Campanella, Viridiana Tejada-Ortigoza
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-030-38654-2
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2020
Hardcover ISBN: 978-3-030-38653-5Published: 16 April 2020
Softcover ISBN: 978-3-030-38656-6Published: 16 April 2021
eBook ISBN: 978-3-030-38654-2Published: 15 April 2020
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: VIII, 468
Number of Illustrations: 39 b/w illustrations, 21 illustrations in colour
Topics: Food Science, Organic Chemistry