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Elsevier

Dietary Fiber: Properties, Recovery, and Applications

  • 1st Edition - June 13, 2019
  • Latest edition
  • Editor: Charis M. Galanakis
  • Language: English

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applicati… Read more

Description

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics.

Key features

  • Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications
  • Covers issues in three critical dimensions: properties, recovery and applications
  • Focuses on applications in food additives, as well as recovery from plant processing by-products

Readership

Food scientists, technologists, engineers and chemists working with food applications and food processing. Researchers, academics and professionals working in the food industry

Table of contents

1. Definitions and regulatory perspectives of dietary fiber

2. Classification and technological properties

3. Sustainable sources of dietary fiber

4. Dietary fiber and metabolism

5. Interaction and effect of dietary fiber and phenolic compounds after ingestion

6. Dietary fiber and nutrition

7. Health effect of dietary fiber against diseases

8. Analytical procedures

9. Sustainable sources of dietary fiber

10. Conventional and emerging extraction technologies

11. Prebiotic and dairy applications

12. Applications in bakery products

13. Applications in meat products

Product details

  • Edition: 1
  • Latest edition
  • Published: June 13, 2019
  • Language: English

About the editor

CG

Charis M. Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Affiliations and expertise
research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria.

View book on ScienceDirect

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