Controlling Dietary Fiber in Food Products (Hardcover, 1992 ed.)

The study of the properties, effects and levels of dietary fibre in foods has achieved great importance in nutrition and food technology during the 1980s. Recently the Congress of the United States enacted legislation which makes compulsory the labelling for dietary fibre in foods. With this in mind, the authors have written a short book detailing the history and properties of food fibre, the evaluation of the current methods used in the measurement of dietary fibre and the method of choice (AOAC Method) in the measurement of dietary fibre, with discussion of the marketing of dietary fibre products, including additives. Accompanying the text are tables of food values for dietary fibre obtained by the use of the AOAC Method of analysis in a variety of laboratories in the United States and abroad. This book should be of interest to food scientists and technologists; R&D personnel and managers in the food processing industry; government regulatory personnel; and nutritionists.

General

Imprint:	Van Nostrand Reinhold Inc.,U.S.
Country of origin:	United States
Release date:	June 1999
First published:	June 1999
Authors:	Leon Prosky • Jonathan W. Devries
Dimensions:	234 x 156 x 11mm (L x W x T)
Format:	Hardcover
Pages:	162
Edition:	1992 ed.
ISBN-13:	978-0-442-00239-8
Categories:	Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Promotions
LSN:	0-442-00239-4
Barcode:	9780442002398

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