Dietary Fibre Enrichment

Dietary fibre, and the understanding of the role of dietary fibre in human nutrition and food quality, are of growing interest to researchers, the food industry and health professionals. This important new book focuses on the our understanding of how dietary fibre can affect food microstructures and how this is related to the quality of novel foods developed by the food industry.

Commencing with introductory chapters on the definition, composition and application of dietary fibre in the food industry, the book’s contents also include: nutritional benefits of fibre-enriched foods, health professional advice and consumer perception, dietary fibres as nutraceuticals, rheological properties and microstructure, dietary fibre applications in cereals, dairy and meat, and the use of dietary fibre in new food product development.

The editors of this book, both well known internationally for their work in this area have drawn together chapters written by a team of well known professionals providing a book that is an essential purchase for food scientists, technologists and nutritional scientists.