Controlling Dietary Fiber in Food Products
Seiten
1999
|
1992 ed.
Van Nostrand Reinhold Inc.,U.S. (Verlag)
978-0-442-00239-8 (ISBN)
Van Nostrand Reinhold Inc.,U.S. (Verlag)
978-0-442-00239-8 (ISBN)
This is a reference for food industry professionals detailing the history and properties of food fibre and evaluating the current methods used in the measurement of dietary fibre especially the AOAC method.
The study of the properties, effects and levels of dietary fibre in foods has achieved great importance in nutrition and food technology during the 1980s. Recently the Congress of the United States enacted legislation which makes compulsory the labelling for dietary fibre in foods. With this in mind, the authors have written a short book detailing the history and properties of food fibre, the evaluation of the current methods used in the measurement of dietary fibre and the method of choice (AOAC Method) in the measurement of dietary fibre, with discussion of the marketing of dietary fibre products, including additives. Accompanying the text are tables of food values for dietary fibre obtained by the use of the AOAC Method of analysis in a variety of laboratories in the United States and abroad. This book should be of interest to food scientists and technologists; R&D personnel and managers in the food processing industry; government regulatory personnel; and nutritionists.
The study of the properties, effects and levels of dietary fibre in foods has achieved great importance in nutrition and food technology during the 1980s. Recently the Congress of the United States enacted legislation which makes compulsory the labelling for dietary fibre in foods. With this in mind, the authors have written a short book detailing the history and properties of food fibre, the evaluation of the current methods used in the measurement of dietary fibre and the method of choice (AOAC Method) in the measurement of dietary fibre, with discussion of the marketing of dietary fibre products, including additives. Accompanying the text are tables of food values for dietary fibre obtained by the use of the AOAC Method of analysis in a variety of laboratories in the United States and abroad. This book should be of interest to food scientists and technologists; R&D personnel and managers in the food processing industry; government regulatory personnel; and nutritionists.
Properties of food fibres/fibres in food products; development of the Association of Official Chemist Method for total, soluble and insoluble dietary fiber; regulations and marketing.
| Erscheint lt. Verlag | 8.6.1999 |
|---|---|
| Zusatzinfo | XIV, 162 p. |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Naturwissenschaften ► Biologie ► Biochemie | |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-442-00239-4 / 0442002394 |
| ISBN-13 | 978-0-442-00239-8 / 9780442002398 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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