New Developments in Dietary Fiber

Physiological, Physicochemical, and Analytical Aspects

  • Ivan Furda
  • Charles J. Brine

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 270)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Physiological Effects and Physicochemical Properties

    1. David Kritchevsky
      Pages 1-5
    2. James W. Anderson, Amy E. Siesel
      Pages 17-36
    3. Barbara O. Schneeman
      Pages 37-42
    4. Jon A. Story, Julia J. Watterson, Hugh B. Matheson, Emily J. Furumoto
      Pages 43-48
    5. David JA Jenkins, Alexandra L. Jenkins, Thomas MS Wolever, Vladimir Vuksan, Furio Brighenti, Guilio Testolin
      Pages 129-134
    6. K. E. Bach Knudsen, Inge Hansen, B. Borg Jensen, Karin Østergård
      Pages 135-150
    7. Abigail A. Salyers
      Pages 151-158
    8. Michael H. Penner, Liaw Ean-Tun
      Pages 169-178
  3. Analysis

    1. Judith A. Marlett
      Pages 183-192
    2. Hans N. Englyst, John H. Cummings
      Pages 205-225
    3. Sungsoo C. Lee, Veronica A. Hicks
      Pages 237-244
    4. Thomas F. Schweizer
      Pages 265-272
    5. Olof Theander, Per Åman, Eric Westerlund, Hadden Graham
      Pages 273-281
    6. Michael A. McLaughlin, Martha L. Gay
      Pages 295-310
    7. Joseph L. Jeraci, Betty A. Lewis, James B. Robertson, Peter J. Van Soest
      Pages 311-320
  4. Back Matter
    Pages 321-325

About this book


It has been acknowledged that the physiological effects of dietary fiber are an exceedingly complex matter which requires a multidisciplinary research effort. The increased scientific involvement of the medical community, nutritionists, chemists and physicists is not only warranted but it has become mandatory. This is because we are entering a more advanced research phase in which the observed . in vivo effects should not be only recorded, but they should be systematically correlated with the physicochemical and analytical properties of the individual dietary fibers. The Division of Agricultural and Food Chemistry of the American Chemical Society has recognized this for some time, and has asked us to organize another International Symposium, similar to one in 1982, which would address the latest developments in this field. We decided to ask a cross section of leading experts from industrial and academic research institutions to assess the state of the art in dietary fiber, namely in the areas of the physiological effects, physicochemical attributes, and in existing and proposed analytical methods. We also felt that chemistry and physical chemistry should playa greater role in fiber research to complement and better explain the existing . in vivo data. There is a large volume of animal and human physiological and nutritional data available. Unfortunately, the generated information is frequently confusing. One reason is that this research is not conducted with well characterized compounds, but rather with loosely defined complex mixtures or entities.


agriculture chemistry development food food chemistry nutrition

Editors and affiliations

  • Ivan Furda
    • 1
  • Charles J. Brine
    • 2
  1. 1.General Mills, Inc.MinneapolisUSA
  2. 2.FMC CorporationPrincetonUSA

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag US 1990
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4684-5786-5
  • Online ISBN 978-1-4684-5784-1
  • Series Print ISSN 0065-2598
  • Buy this book on publisher's site