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|a 9781489933089
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|a 10.1007/978-1-4899-3308-9
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|a Johnson, I. T.
|e author.
|4 aut
|4 http://id.loc.gov/vocabulary/relators/aut
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| 245 |
1 |
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|a Dietary Fibre and Related Substances
|h [electronic resource] /
|c by I. T. Johnson, D. A. T. Southgate.
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| 250 |
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|a 1st ed. 1994.
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| 264 |
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1 |
|a New York, NY :
|b Springer US :
|b Imprint: Springer,
|c 1994.
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| 300 |
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|a IX, 132 p.
|b online resource.
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|a text
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|a Food Safety Series
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| 490 |
1 |
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|a Springer eBook Collection
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| 505 |
0 |
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|a An Introduction to the Dietary Fibre Hypothesis -- Sources, Chemical Composition and Analysis of Dietary Fibre -- Effects of Fibre and Resistant Starch on Intestinal Motility and Function -- The Antinutritional Effects of Cell Wall Polysaccharides -- Effects of Dietary Fibre on Mucosal Cell Proliferation -- Adverse Effects of Substances Associated with Fibre -- Toxicological and Regulatory Aspects of Dietary Fibre.
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| 520 |
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|a Consumer safety has become a central issue of the food supply system in most countries. It encompasses a large number of interacting scientific and technological rnatters, such as agricultural practice, microbiology, chemistry, food technology, processing, handling and packaging. The techniques used in understanding and controlling contaminants and toxicity range from the most sophisticated scientific laboratory methods, through industrial engineering science to simple logical rules implemented in the kitchen. The problems of food safety, however, spread far beyond those directly occupied in food production. Public interest and concern has become acute in recent years, alerting a wide spectrum of specialists in research, education and public affairs. This series aims to present timeIy volumes covering all aspects of the subject. They will be up-to-date, specialist reviews written by acknowledged experts in their fieIds of research to express each author's own viewpoint. The readership is intended to be wide and international, and the style to be comprehensible to non specialists, albeit professionals. The series will be of interest to food scientists and technologists working in industry, universities, polytechnics and government institutes; legislators and regulators concerned with the food supply; and specialists in agriculture, engineer ing, health care and consumer affairs.
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| 590 |
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|a Loaded electronically.
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| 590 |
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|a Electronic access restricted to members of the Holy Cross Community.
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| 650 |
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0 |
|a Nutrition .
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| 690 |
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|a Electronic resources (E-books)
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| 700 |
1 |
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|a Southgate, D. A. T.
|e author.
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|a Food Safety Series
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| 830 |
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|a Springer eBook Collection.
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