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Elsevier

Dietary Fiber

Extraction, Properties and Modifications for Food Applications

  • 1st Edition - January 1, 2027
  • Latest edition
  • Editors: Tabli Ghosh, Nikhil Kumar Mahnot
  • Language: English

Dietary Fiber: Extraction, Properties and Modifications for Food Applications is an essential resource for food scientists and researchers seeking to understand the full potent… Read more

Description

Dietary Fiber: Extraction, Properties and Modifications for Food Applications is an essential resource for food scientists and researchers seeking to understand the full potential of dietary fiber in the food industry. With a thorough introduction to dietary fiber, the book highlights its various sources and critical health benefits. Readers will find detailed discussions on extraction techniques, characterization, and the functional properties of dietary fiber, equipping them with the knowledge needed to innovate and enhance food formulations. As the demand for healthier, functional foods grow, this book addresses the challenges of modifying dietary fiber to improve its solubility, viscosity, and stability through an array of physical, biological, chemical, and alternative methods. Readers will walk away with knowledge to tailor dietary fiber for specific applications in functional food products and precision nutrition for better health outcomes. In addition to practical applications, Dietary Fiber: Extraction, Properties and Modifications for Food Applications explores advanced topics such as nano and microencapsulation techniques that enhance fiber stability and bioavailability. It also examines the role of dietary fiber in gut health and microbiome modulation, providing insights into its broader health implications.

Key features

  • Discusses methods for enhancing the functional properties of dietary fiber and expanding its range of uses in the food industry
  • Identifies sources, extraction methods, characterization and functional properties of dietary fiber
  • Highlights physical changes intended to increase solubility, viscosity, and stability for the development of functional foods
  • Explores health benefits of fiber and impact on gut microbiome

Readership

Researchers in the food sciences in the fields of nutrition, functional foods, food nanotechnology and food processing

Table of contents

1. Dietary Fiber: An Introduction, Sources Variability and Structural characterization

2. Extraction, Characterization and Functional Properties of Dietary Fiber

3. Health Benefits of Dietary Fiber: An overview

4. Physical Methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties

5. Biological methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties

6. Chemical Methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties

7. Innovative methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties

8. Nano and Microencapsulation of Dietary Fiber: Enhancing Stability, Bioavailability, and Functional Properties

9. Fiber in Gut health and microbiome modulation

11. Dietary Fiber in Precision Nutrition and in Food Applications

12. Regulatory Aspects of Dietary Fiber and Consumer Awareness

13. Daily Fiber requirement, Novel Fiber allergenicity and antinutrients of Food Fiber.

14. Environmental sustainability (LCA) and economic sustainability (LCC) of Dietary Fiber

Product details

  • Edition: 1
  • Latest edition
  • Published: January 1, 2027
  • Language: English

About the editors

TG

Tabli Ghosh

Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.

Affiliations and expertise
Department of Food Engineering and Technology, Tezpur University, India

NM

Nikhil Kumar Mahnot

Dr. Nikhil Kumar Mahnot is an Assistant Professor at the Department of Food Technology, Rajiv Gandhi University, Rono Hills, Doimukh, Arunachal Pradesh, India. He has cumulative research and nine years’ experience in the field of Food Technology. His research interests lie in the field of novel food preservation and processing technologies. Fields of interest include food chemistry, food microbiology, food product development and shelf-life assessment.

Affiliations and expertise
Rajiv Gandhi University, India