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Title Complex carbohydrates in foods / edited by Susan Sungsoo Cho, Leon Prosky, Mark Dreher.

Imprint New York : Marcel Dekker, 1999.

Item Status

Description 1 online resource (676 pages).
Series Food science and technology ; 93
Food science and technology (Marcel Dekker, Inc.) ; 93.
Bibliography Includes bibliographical references and index.
Contents Preface; Contents; Contributors; Introduction; Dietary Guidelines for Complex Carbohydrates/Dietary Fiber; Complex Carbohydrates and the Food Label: An FDA Perspective; Dietary Fiber Properties and Health Benefits of Non-Digestible Oligosaccharides; Suggested Alternatives to the Term "Complex Carbohydrates"; Complex Carbohydrates: The Science and the Label; The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders; Health Benefits of Complex Carbohydrates; Worldwide Dietary Fiber Intake: Recommendations and Actual Consumption Patterns; The Chemistry of Complex Carbohydrates.
Summary Explores the effects of complex carbohydrates (starch, gums and dietary foods) on human physiological function, and establishes an appropriate dietary intake level for inclusion on nutritional labels. The book addresses current research, applications and implementation issues.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food -- Carbohydrate content.
Food -- Fiber content.
Genre/Form Electronic books.
Added Author Cho, Sungsoo.
Prosky, Leon.
Dreher, Mark L., 1951-
Other Form: Print version: Complex carbohydrates in foods. New York : Marcel Dekker, 1999 0824701879 (DLC) 98055664 (OCoLC)40559768
ISBN 0585134731 (electronic bk.)
9780585134734 (electronic bk.)
0824742281 (electronic bk. ; Adobe Reader)
9780824742287 (electronic bk. ; Adobe Reader)
0203909577 (electronic bk.)
9780203909577 (electronic bk.)
0824701879 (alk. paper)