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Description - Advanced Dietary Fibre Technology by Barry V. McCleary

Dietary fibre technology is a sophisticated component of the food industry. This practical textbook explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world. Coverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and in-vivo); general aspects (eg chemical and physical nature; rheology and functionality; nutrition and health; and technological) and current hot topics. Ideal as an up-to-date overview of the field for food technologists, nutritionists, and quality assurance and production managers.

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Book Details

ISBN: 9780632056347
ISBN-10: 0632056347
Format: Hardback
(259mm x 185mm x 39mm)
Pages: 560
Imprint: Blackwell Science Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 29-Dec-2000
Country of Publication: United Kingdom

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Author Biography - Barry V. McCleary

Barry McCleary is co--founder and President of Megazyme International Ireland Limited. He has been actively involved in dietary fibre and enzyme research over the past three decades; many of the methods that he has developed have been adopted as International standards. Dr. McCleary is the incoming International Director of the American Association of Cereal Chemists. Leon Prosky of Prosky Associates USA, Nutrition Consultants, was formerly Program Manager of Nutrition for the US Food & Drug Administration. He currently serves as General Referee for Dietary Fiber for the AOAC International and as Chairman of Technical Committee for Dietary Fibre & Starch for the AACC.