Fiber Ingredients: Food Applications and Health BenefitsAuthor:
Publisher: CRC Press
Publish date: July 2008
Provides the latest scientific evidence on fiber ingredients Analyzes health benefits of dietary fiber Discusses how food producers can find fiber sources and include fiber in their products Presents new sources of fiber such as bamboo, cottonseed, and fibers from fruits and vegetables Reviews patent activities related to dietary fiber Fiber is recognized as a shortfall nutrient in many developed countries and more than 90 percent of the American population does not get enough. It falls on food product developers to formulate attractive high fiber foods and health professionals to recommend these high fiber foods to improve the American diet and therefore improve overall public health. Fiber Ingredients: Food Applications and Health Benefits provides the latest scientific evidence on available fiber sources to help the food industry develop new food products with improved health benefits. This book discusses new sources of fiber, such as bamboo, cottonseed, and fibers from fruits and vegetables, and reviews patent activities.