Table of Contents

Preface
Contributors
1 Introduction 1
Pt. I Health Benefits and Definition of Complex Carbohydrates and Dietary Fiber 5
2 Dietary Guidelines for Complex Carbohydrates/Dietary Fiber 7
3 Complex Carbohydrates and the Food Label: An FDA Perspective 15
4 Dietary Fiber Properties and Health Benefits of Non-Digestible Oligosaccharides 25
5 Suggested Alternatives to the Term "Complex Carbohydrates" 35
6 Complex Carbohydrates: The Science and the Label 39
7 The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders 53
8 Health Benefits of Complex Carbohydrates 63
9 Worldwide Dietary Fiber Intake: Recommendations and Actual Consumption Patterns 71
Pt. II Complex Carbohydrates - Chemistry and Analytical Methodology 113
10 The Chemistry of Complex Carbohydrates 115
11 Complex Carbohydrates: Definition and Analysis 131
12 Determination of Complex Carbohydrate Fractions in Foods 145
Pt. III Resistant Starch - Analysis 155
13 In Vivo Techniques to Quantify Resistant Starch 157
14 Analytical Methods for Resistant Starch 169
Pt. IV Resistant Oligosaccharides - Analytical Methodology 189
15 A Sensitive and Reproducible Analytical Method to Measure Fructooligosaccharides in Food Products 191
16 Inulin and Oligofructose as Dietary Fiber: Analytical, Nutritional and Legal Aspects 203
17 Determination of Inulin and Oligofructose in Food Products (Modified AOAC Dietary Fiber Method) 213
18 Polydextrose as Soluble Fiber and Complex Carbohydrate 229
Pt. V Dietary Fiber - Analytical Methodology 249
19 Progress in the Certification of Five New Food Reference Materials by AOAC, Englyst and Uppsala Methods of Dietary Fiber Analysis 251
20 High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAE-PAD): A Powerful Tool for the Analysis of Dietary Fiber and Complex Carbohydrates 267
21 NIR Analysis of Dietary Fiber 291
22 Definition and Analysis of Dietary Fiber 305
23 Estimation of Psyllium Content in Ready-to-Eat Cereals 317
24 Food Sources and Uses of Dietary Fiber 327
25 Chemical and Physical Modifications of Dietary Fiber 373
26 Production of Resistant Starch 385
27 Effect of Processing on Dietary Fiber in Foods 395
28 Application of Complex Carbohydrates to Food Product Fat Mimetics 411
29 Patent Literature Review on Complex Carbohydrates as Fat Mimetics 431
30 The Application of Complex Carbohydrates to Functional Food Development 593
App. I Perspectives on Dietary Fiber Definition 605
App. II Total Carbohydrates and Total Dietary Fiber Content in Grain-Based Foods 609
Index 661