With comprehensive and current coverage, Edible Fiber Components explores the emerging role of edible fibers in food and food systems. This book presents information on beneficial soluble fibers, including beta-glucans and resistant starches, and describes the nature of edible fibers and their roles in nutrition. The author also addresses controversies, debating the functional roles of soluble and insoluble fibers in food systems. Explaining the relationship between edible fiber components and various diet-related diseases, the book provides recommendations for the development of fiber-based food products, such as prebiotics, that are aimed at improved nutrition and disease prevention.
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