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.
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