Dietary fibers in modern food production: a special perspective with �-glucans

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dc.contributor.authorAsif Ahmad
dc.contributor.authorNauman Khalid
dc.date.accessioned2019-03-18T14:59:43Z
dc.date.available2019-03-18T14:59:43Z
dc.date.issued2018
dc.description.abstractTraditionally, dietary fibers are extracted from plant sources, but recent research showed potential advantages of dietary fibers from microbial sources. These dietary fibers may be classified either on the basis of source or solubility. The nature of these dietary fibers may vary in different sources and thus the physiological responses on the human health. For instance, insoluble dietary fiber is beneficial for better gut health, whereas soluble dietary fiber reduces cholesterol and other risk factors of cardiovascular disease to a significant level. There is strong evidence that chemistry and extraction process for these dietary fibers may affect the specific food applications and associated health implications. This chapter will focus on various types of dietary fibers that can be extracted from microbial and other sources and how it differs from conventional cereal source dietary fibers. Details on chemistry and extraction procedures will be highly useful for food processors, and researchers and may lead to new nutraceutical product development. Food product applications of microbial dietary fiber in relation to health will also be part of the discussion.en_US
dc.identifier.citationAhmad, A., & Khalid, N. (2018). Dietary Fibers in Modern Food Production: A Special Perspective With β-Glucans. In A. M. Grumezescu & A. M. Holban (Eds.), Biopolymers for Food Design (pp. 125-156): Academic Press. (Nauman Khalid (SFAS), Book Chapter)en_US
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/3692
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.subjectdietary fiber, chemistryextraction, health benefitsβ-glucansen_US
dc.titleDietary fibers in modern food production: a special perspective with �-glucansen_US
dc.typeBook chapteren_US
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