<p/><br></br><p><b> Book Synopsis </b></p></br></br>Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and 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. <p>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.</p> <p>Ideal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.</p><p/><br></br><p><b> From the Back Cover </b></p></br></br>This highly practical book presents the state-of-the-art and 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. <p>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.</p> <p>Ideal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.</p><p/><br></br><p><b> About the Author </b></p></br></br><b>Barry McCleary</b> 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.<br /> <p><b>Leon Prosky</b> 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.</p>