CURRENTLY SOLD OUT

Dietary Fibre - A Component of Food: Nutritional Function in Health and Disease by Thomas F. Schweizer, Christine A. Edwards (Paperback, 2013)

Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.

Author
Thomas F. Schweizer, Christine A. Edwards
Publication Name
Dietary Fibre-A Component of Food: Nutritional Function in Health and Disease
Format
Paperback
Language
English
Subject
Medicine, Engineering & Technology, Chemistry
Publication Year
2013
Type
Textbook
Number of Pages
354 Pages

Best Selling in Adult Learning & University

Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Best Selling in Adult Learning & University

Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Save on Adult Learning & University