Health-functional carbohydrates: properties and enzymatic manufacture.

摘要: Publisher Summary This chapter presents that for the past 40 years, there has been an increased understanding of sources, processing, uses, and physiological effects dietary fiber. However, it is only since about mid-1990s certain fibers have awarded functional food status regarded as health promoting ingredients in staple foods well designed treatment particular or medical conditions. When fiber added to food, should provide a benefit without sacrificing food's qualities. The discusses potential using enzyme technology realize extend benefits Developments isolate, modify, refine carbohydrate products enables design enhanced forms carbohydrates increase their benefits. Dietary and, increasingly, prebiotics are very important human well-being. Advances molecular methodologies based on 16S rRNA analyze changes microflora can allow accurate evaluation effect intervention studies which, combined with short-chain fatty acid (SCFA) data, give more complete picture efficacy intake.