This book summarizes available fiber sources and how they can be
incorporated into new food products to provide improved health
benefits. It rigorously examines health claims, recent research,
and contradictory data; covers fiber for weight and glycemic
control, and intestinal regularity; and discusses how food
producers can find fiber sources and include finer in their
products. Critically examining current research and future
directions, this resource blends coverage of the latest scientific
information on the health benefits of fiber with information on how
to formulate foods with higher concentrations of this vital
nutrient.
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