Dietary fibers: chemistry and nutrition

Front Cover......Page 1
Dietary Fibers: Chemistry and Nutrition......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
CONTRIBUTORS......Page 10
PREFACE......Page 14
Structural Features of Fiber/Gel Systems......Page 16
Role of Partitioning in Gelatinous Fiber......Page 19
Small Solutes......Page 20
Experimental Aspects......Page 24
Ion Exchange......Page 25
Diffusion in Gelatinous-Fiber......Page 26
References......Page 27
II. CELL WALL STRUCTURE......Page 30
III. ENERGY DISPERSIVE X–RAY ANALYSIS (EDXA)......Page 33
ACKNOWLEDGMENTS......Page 43
REFERENCES......Page 44
I. INTRODUCTION......Page 46
REFERENCES......Page 62
CHAPTER 4. DIETARY FIBER – BILE ACID INTERACTIONS......Page 64
REFERENCES......Page 69
I. INTRODUCTION......Page 72
II. METHODS AND MATERIALS......Page 73
III. RESULTS......Page 76
IV. DISCUSSION......Page 78
V. CONCLUSIONS......Page 79
REFERENCES......Page 80
I. Introduction......Page 82
II. Rapid Chemical Methods for Food Fiber......Page 84
III. Near-Infrared-Reflectance Measurement of Food Fiber......Page 87
REFERENCES......Page 92
I. INTRODUCTION......Page 94
II. MATERIALS AND METHODS......Page 95
III. RESULTS AND DISCUSSION......Page 98
REFERENCES......Page 106
I. INTRODUCTION......Page 108
II. PREPARATION OF INSOLUBLE RESIDUE AND ITS CHEMICAL ANALYSIS......Page 109
III. PHYSICAL CHARACTERISTICS OF THE INSOLUBLE RESIDUE......Page 115
IV. RELATION BETWEEN THE PHYSICAL PROPERTIES AND BASIC CHEMICAL CONSTITUENTS OF DIETARY FIBER......Page 124
V. CONCLUSIONS......Page 128
REFERENCES......Page 129
I. INTRODUCTION......Page 132
II. ANIMAL EXPERIMENTS WITH PURIFIED FIBERS......Page 133
III. ANIMAL EXPERIMENTS WITH ISOLATED FIBERS......Page 144
IV. ANIMAL EXPERIMENTS WITH NATURAL FIBERS......Page 150
V. SUMMARY AND CONCLUSIONS......Page 158
REFERENCES......Page 159
I. INTRODUCTION......Page 162
II. METHODS......Page 163
III. RESULTS AND DISCUSSION......Page 165
REFERENCES......Page 170
CHAPTER 11. SOME EFFECTS OF BAKING AND HUMAN GASTROINTESTINAL ACTION UPON A HARD RED WHEAT BRAN......Page 172
II. EXPERIMENTAL......Page 173
III. RESULTS AND DISCUSSION......Page 175
REFERENCES......Page 186
CHAPTER 12. EFFECT OF DIETARY FIBER ON PARAMETERS OF GLUCOSE TOLERANCE IN HUMANS......Page 188
REFERENCES......Page 205
I. INTRODUCTION......Page 208
II. MECHANISMS OF POLYSACCHARIDASE ACTION......Page 211
III. CONCLUSIONS......Page 214
REFERENCES......Page 215
I. INTRODUCTION......Page 218
MATERIALS AND METHODS......Page 219
RESULTS AND DISCUSSION......Page 222
SUMMARY......Page 226
REFERENCES......Page 228
I. INTRODUCTION......Page 230
II. THE PLANT CELL WALL......Page 231
III. CHEMISTRY OF INDIVIDUAL DIETARY FIBER COMPONENTS......Page 234
IV. CHARACTERIZATION AND ANALYSIS OF DIETARY FIBER FRACTIONS......Page 244
REFERENCES......Page 258
CHAPTER 16. EUROPEAN EFFORTS IN DIETARY FIBER CHARACTERIZATION......Page 260
I. INTRODUCTION......Page 266
II. EXPERIMENTAL......Page 268
III. RESULTS AND DISCUSSION (PHYSICAL CHEMISTRY)......Page 272
IV. CONCLUSIONS......Page 282
REFERENCES (NUMBER SYSTEM)......Page 284
I. INTRODUCTION......Page 288
II. EXPERIMENTAL......Page 290
III. RESULTS AND DISCUSSION......Page 292
IV. SUMMARY......Page 295
REFERENCES......Page 296
INDEX......Page 298