Complex Carbohydrates in Foods
Title: Complex Carbohydrates in Foods (Food Science and Technology, 93)
Author: S.S. CHO, L. PROSKY, M. DREHER
Publisher: CRC
Publication Date: 1999-01-19
Number Of Pages: 700
Editorial Descrīption
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
Contents
Preface iii
Contributors xi
1. Introduction 1
Susan Sungsoo Cho, Leon Prosky, and Jonathan W. Devries
Part I: Health Benefits and Definition of Complex Carbohydrates and Dietary Fiber 5
2. Dietary Guidelines for Complex Carbohydrates/Dietary Fiber 7
Joanne L. Slavin
3. Complex Carbohydrates and the Food Label: An FDA Perspective 15
F. Edward Scarbrough
4. Dietary Fiber Properties and Health Benefits of Non-Digestible Oligosaccharides 25
M. B. Roberfroid
5. Suggested Alternatives to the Term ‘‘Complex Carbohydrates’’ 35
6. Complex Carbohydrates: The Science and the Label 39
David R. Lineback, Mark Dreher, Jonathan W. Devries,
Joanne L. Slavin, Alison Stephen, Dennis Gordon, Leon Prosky,
F. Edward Scarbrough, Gary Henderson, Susan Sungsoo Cho,
Beth Olson, and Fergus Clydesdale
7. The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders 53
Elzbieta Bartnikowska
8. Health Benefits of Complex Carbohydrates 63
David Kritchevsky
9. Worldwide Dietary Fiber Intake: Recommendations and Actual Consumption Patterns 71
Susan Sungsoo Cho, K. O’Sullivan, and Sharon Rickard
Part II: Complex Carbohydrates—Chemistry and Analytical Methodology 113
10. The Chemistry of Complex Carbohydrates 115
David R. Lineback
11. Complex Carbohydrates: Definition and Analysis 131
Susan Sungsoo Cho and Leon Prosky
12. Determination of Complex Carbohydrate Fractions in Foods 145
Betty W. Li
Part III: Resistant Starch—Analysis 155
13. In Vivo Techniques to Quantify Resistant Starch 157
M. Champ, L. Martin, L. Noah, and M. Gratas
14. Analytical Methods for Resistant Starch 169
M. Champ, L. Martin, L. Noah, and M. Gratas
Part IV: Resistant Oligosaccharides—Analytical Methodology 189
15. A Sensitive and Reproducible Analytical Method to Measure
Fructooligosaccharides in Food Products 191
F. Ouarne, A. Guibert, D. Brown, and F. Bornet
16. Inulin and Oligofructose as Dietary Fiber: Analytical,Nutritional and Legal Aspects 203
17. Determination of Inulin and Oligofructose in Food Products
(Modified AOAC Dietary Fiber Method) 213
P. Dysseler, D. Hoffem, J. Fockedey, B. Quemener,
J.-F. Thibault, and Paul Coussement
18. Polydextrose as Soluble Fiber and Complex Carbohydrate 229
S. A. S. Craig, J. F. Holden, J. P. Troup, M. H. Auerbach,
and H. Frier
Part V: Dietary Fiber—Analytical Methodology 249
19. Progress in the Certification of Five New Food Reference
Materials by AOAC, Englyst and Uppsala Methods of
Dietary Fiber Analysis 251
Alan W. Pendlington
20. High Performance Anion Exchange Chromatography with Pulsed
Amperometric Detection (HPAE-PAD): A Powerful Tool for the
Analysis of Dietary Fiber and Complex Carbohydrates 267
Alan Henshall
21. NIR Analysis of Dietary Fiber 291
Sandra E. Kays, Franklin E. Barton II, and William R. Windham
22. Definition and Analysis of Dietary Fiber 305
R. Mongeau, F. W. Scott, and R. Brassard
23. Estimation of Psyllium Content in Ready-to-Eat Cereals 317
Susan Sungsoo Cho and Mike Bussey
24. Food Sources and Uses of Dietary Fiber 327
Mark Dreher
25. Chemical and Physical Modifications of Dietary Fiber 373
Mary Ellen Camire
26. Production of Resistant Starch 385
Pierre Wu¨rsch
27. Effect of Processing on Dietary Fiber in Foods 395
Eckhard Rabe
28. Application of Complex Carbohydrates to Food Product Fat Mimetics 411
29. Patent Literature Review on Complex Carbohydrates as Fat Mimetics 431
Susan Sungsoo Cho
30. The Application of Complex Carbohydrates to Functional Food Development 593
Susan Sungsoo Cho and M. Jenab
Appendix I Perspectives on Dietary Fiber Definition 605
Appendix II Total Carbohydrates and Total Dietary Fiber
Content in Grain-Based Foods 609
Index 661
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