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Dietary fiber for the prevention of cardiovascular disease : fiber's interaction between gut micoflora, sugar metabolism, weight control and cardiovascular health / / edited by Rodney A. Samaan
| Dietary fiber for the prevention of cardiovascular disease : fiber's interaction between gut micoflora, sugar metabolism, weight control and cardiovascular health / / edited by Rodney A. Samaan |
| Pubbl/distr/stampa | London, England : , : Academic Press, , 2017 |
| Descrizione fisica | 1 online resource (172 pages) : illustrations |
| Disciplina | 613.263 |
| Soggetto topico |
Fiber in human nutrition
Cardiovascular system - Diseases - Prevention |
| ISBN |
0-12-805275-9
0-12-805130-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583069503321 |
| London, England : , : Academic Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Dietary Fiber in Health and Disease / / by Mark L. Dreher
| Dietary Fiber in Health and Disease / / by Mark L. Dreher |
| Autore | Dreher Mark L. <1951-> |
| Edizione | [1st ed. 2018.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Humana, , 2018 |
| Descrizione fisica | 1 online resource (XXXI, 409 p. 124 illus., 120 illus. in color.) |
| Disciplina | 613.263 |
| Collana | Nutrition and Health |
| Soggetto topico |
Diet therapy
Health promotion Clinical Nutrition Health Promotion and Disease Prevention |
| ISBN | 3-319-50557-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to Dietary Fiber -- Overview of the Health Benefits of Adequate Fiber Intake -- Fiber-Rich Diets and Dietary Supplement in Colonic Microbiota Health -- Connection Between Fiber, Colonic Microbiota and Health Across the Human Lifecycle -- Fiber and Aging -- Fiber and Dietary Patterns in Weight Regulation -- Whole Plant Foods in Weight Regulation -- Fiber in Laxation and Constipation -- Fiber and Low FODMAP Diets Effect in Irritable Bowel Syndrome -- Fiber and Inflammatory Bowel Disease -- Fiber and Other Modifiable Risk Factors in Diverticular Disease -- Fiber and Coronary Heart Disease -- Fiber and Hypertension -- Fiber Rich-Diets in Chronic Kidney Disease -- Fiber and Stroke Risk -- Fiber in Type 2 Diabetes Prevention and Management. |
| Record Nr. | UNINA-9910300325803321 |
Dreher Mark L. <1951->
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| Cham : , : Springer International Publishing : , : Imprint : Humana, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Dietary Fibers / / Viduranga Y. Waisundara
| Dietary Fibers / / Viduranga Y. Waisundara |
| Autore | Waisundara Viduranga Y. |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2022 |
| Descrizione fisica | 1 online resource (94 pages) |
| Disciplina | 613.263 |
| Soggetto topico | Fiber in human nutrition |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910688387903321 |
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Waisundara Viduranga Y.
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| London : , : IntechOpen, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Dietary fibre : bio-active carbohydrates for food and feed / editors: J.W. van der Kamp ... [et al.]
| Dietary fibre : bio-active carbohydrates for food and feed / editors: J.W. van der Kamp ... [et al.] |
| Pubbl/distr/stampa | Wageningen : Wageningen academic publishers, 2004 |
| Descrizione fisica | 357 p. ; 25 cm |
| Disciplina | 613.263 |
| Soggetto non controllato | Carboidrati bioattivi - Nutrizione |
| ISBN | 9076998329 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009448390403321 |
| Wageningen : Wageningen academic publishers, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Science and Technology of Fibers in Food Systems / / edited by Jorge Welti-Chanes, Sergio O. Serna-Saldívar, Osvaldo Campanella, Viridiana Tejada-Ortigoza
| Science and Technology of Fibers in Food Systems / / edited by Jorge Welti-Chanes, Sergio O. Serna-Saldívar, Osvaldo Campanella, Viridiana Tejada-Ortigoza |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (VIII, 468 p. 60 illus., 21 illus. in color.) |
| Disciplina | 613.263 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Chemistry, Organic Food Science Organic Chemistry |
| ISBN |
9783030386542
3-030-38654-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods -- Chemical composition and physical properties of dietary fiber components -- Association of dietary fiber to food components -- Analysis of fibers and its components -- Dietary fiber in cereals and legume seeds -- Dietary fiber in fruits and vegetables -- Resistant starch -- Dietary fiber and obesity -- Dietary fiber and diabetes -- Dietary fiber and hyperlipidemia and cardiovascular disease -- Dietary fiber and cancer -- Dietary fiber and gut microbiota -- Extraction pretreatments of individual dietary fiber components -- Enzymatic Processes of Dietary Fibers -- Extraction and Modification of Dietary Fiber applying Thermal Processes -- Chemical Processes for the Extraction and Modification of Dietary Fiber -- Emerging Technologies for the Extraction and Modification of Dietary Fiber -- Functionalproperties in industrial applications -- Fiber Addition to Foods. Effect on Sensory and Texture Properties -- Dietary fibers in foods- Formulating and processing for nutritional benefits. |
| Record Nr. | UNINA-9910410047103321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Whole grains and health [[electronic resource] /] / edited by Len Marquart ... [et al.]
| Whole grains and health [[electronic resource] /] / edited by Len Marquart ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (353 p.) |
| Disciplina | 613.263 |
| Altri autori (Persone) | MarquartLen |
| Soggetto topico |
Health
Grain - Therapeutic use Grain in human nutrition |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-36516-9
9786612365164 0-470-27760-2 0-470-27636-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Whole Grains and Health; Table of Contents; Foreword; Acknowledgments; Contributing Authors; Part I. Introduction to Whole Grains and Health; 1 The Future of Whole Grains; 2 Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health; Part II. Whole Grains, Dietary Fiber, and Chronic Disease; 3 Whole Grains and Diabetes; 4 Whole Grains and Related Dietary Patterns in Relation to Weight Gain; 5 Whole Grains and Cardiovascular Disease; 6 Whole Grains and Cancer Prevention
7 The Effects of Cereal Fibers and Barley Foods Rich in -glucan on Cardiovascular Disease and Diabetes RiskPart III. Grain Technology and Health-related Outcomes; 8 Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health; 9 Structure of Whole Grain Breads: Sensory Perception and Health Effects; 10 Aleurone: Processing, Nutrition, Product Development, and Marketing; 11 Active Components of Whole Grain Foods; 12 White Wheat: Biochemical and Sensory Characteristics of Bread 13 Barley -glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-promoting Bread Products14 Modulating Glycemia with Cereal Products; 15 Whole Grain Phytochemicals and Antioxidant Activity; 16 Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye; 17 Resistant Starch as a Contributor to the Health Benefits of Whole Grains; 18 Influence of Germination Conditions on the Bioactivity of Rye; Part IV. Whole Grains and Consumer and Regulatory Issues; 19 Barriers to the Consumption of Whole Grain Foods; 20 Consumer Acceptance of Refined and Whole Wheat Breads 21 The Whole Grain Stamp Program22 Whole Grains and Consumers; 23 The Industry's Commitment to Whole Grains Education; 24 Industry Initiatives in Whole Grain Education; 25 Communicating with Consumers: Whole Grain Messaging; 26 Global Regulation, Labeling, Claims and Seals: Perspectives and Guidelines; Index |
| Record Nr. | UNINA-9910144390903321 |
| Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Whole grains and health [[electronic resource] /] / edited by Len Marquart ... [et al.]
| Whole grains and health [[electronic resource] /] / edited by Len Marquart ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (353 p.) |
| Disciplina | 613.263 |
| Altri autori (Persone) | MarquartLen |
| Soggetto topico |
Health
Grain - Therapeutic use Grain in human nutrition |
| ISBN |
1-282-36516-9
9786612365164 0-470-27760-2 0-470-27636-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Whole Grains and Health; Table of Contents; Foreword; Acknowledgments; Contributing Authors; Part I. Introduction to Whole Grains and Health; 1 The Future of Whole Grains; 2 Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health; Part II. Whole Grains, Dietary Fiber, and Chronic Disease; 3 Whole Grains and Diabetes; 4 Whole Grains and Related Dietary Patterns in Relation to Weight Gain; 5 Whole Grains and Cardiovascular Disease; 6 Whole Grains and Cancer Prevention
7 The Effects of Cereal Fibers and Barley Foods Rich in -glucan on Cardiovascular Disease and Diabetes RiskPart III. Grain Technology and Health-related Outcomes; 8 Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health; 9 Structure of Whole Grain Breads: Sensory Perception and Health Effects; 10 Aleurone: Processing, Nutrition, Product Development, and Marketing; 11 Active Components of Whole Grain Foods; 12 White Wheat: Biochemical and Sensory Characteristics of Bread 13 Barley -glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-promoting Bread Products14 Modulating Glycemia with Cereal Products; 15 Whole Grain Phytochemicals and Antioxidant Activity; 16 Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye; 17 Resistant Starch as a Contributor to the Health Benefits of Whole Grains; 18 Influence of Germination Conditions on the Bioactivity of Rye; Part IV. Whole Grains and Consumer and Regulatory Issues; 19 Barriers to the Consumption of Whole Grain Foods; 20 Consumer Acceptance of Refined and Whole Wheat Breads 21 The Whole Grain Stamp Program22 Whole Grains and Consumers; 23 The Industry's Commitment to Whole Grains Education; 24 Industry Initiatives in Whole Grain Education; 25 Communicating with Consumers: Whole Grain Messaging; 26 Global Regulation, Labeling, Claims and Seals: Perspectives and Guidelines; Index |
| Record Nr. | UNISA-996199250403316 |
| Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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