Titlebook: Science and Technology of Fibers in Food Systems; Jorge Welti-Chanes,Sergio O. Serna-Saldívar,Viridi Book 2020 Springer Nature Switzerland

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BRIEF

Chemical Processes for the Extraction and Modification of Dietary Fibertion of DFs by chemical methods is to obtain the best possible yield of DF compounds generating food ingredients with the best functionality and health benefits. Functional properties of interest include those related to gelling capacity, oil and water holding capacity, and swelling capacity, while

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Emerging Technologies for the Extraction and Modification of Dietary Fiber materials results in food products with a reduced calorie, cholesterol, and fat content. DF also serve as functional ingredient improving hydration, oil holding capacity, viscosity, texture, sensory quality, and shelf-life. The extraction and modification of DFs can convert low-cost, undervalued by

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Architecture, Structure and Chemistry of Plant Cell Walls and Their Constituentsl is highly associated to the functionality of important plant tissues such as xylem and phloem. These functional structures enable plants to flourish in diverse environmental niches (Caffal and Mohnen, Carbohydr Res 344(14):1879–1900, 2009).

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Association of Dietary Fiber to Food Componentsalso be linked to DF. The main compounds under this category are cutin, suberin, and plant waxes. In this chapter, the chemical interactions between phenolics, minerals, proteins and lipids with DF, their metabolism and absorption, as well as the effect of food processing on their bioavailability are described.

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Dietary Fiber and Cancerry and toxic components within the fiber matrix to the production of short-chain fatty acids in the hind gut and down-regulation of proteins involved in cancer progression. This chapter reviews the current knowledge concerning the mechanisms by which dietary fiber and its bonded compounds protect humans against colon, breast and prostate cancers.

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Analysis of Fiber and Its Components as well as to know the methodologies to comprehend the group of compounds that are quantified when the analyses are conducted. In the following chapter the most common current methods to determine soluble, insoluble and total dietary fiber as well as its components are described.

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