Science and Technology of Fibers in Food Systems

Part I. Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods

Chapter 1. Architecture of plant cell wall

Chapter 2. Chemical composition and physical properties of dietary fiber components

Chapter 3. Association of dietary fiber to proteins, lipids, vitamins, minerals and minor phytochemicals

Chapter 4. Analysis of fibers and its components

Chapter 5. Dietary fiber in cereals and legume seeds

Chapter 6. Dietary fiber in fruits and vegetables

Chapter 7. Dietary fiber in algae and edible fungi

Part III. Dietary Fiber and Health

Chapter 8. Dietary fiber and obesity

Chapter 9. Dietary fiber and glucose metabolism and diabetes

Chapter 10. Dietary fiber and hyperlipidemia and cardiovascular disease

Chapter 11. Dietary fiber and cancer

Chapter 12. Dietary fiber and gut microbiota

Part III Extraction pretreatments, treatments and modification of dietary fiber

Chapter 13. Extraction pretreatments of individual dietary fiber components

Chapter 14. Thermal processes

Chapter 15. Chemical processes

Chapter 16. Enzymatic processes

Chapter 17. Emerging technologies

Chapter 18. Functional properties in industrial applications