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Front MatterAbstract - Hi-Res PDF (124 KB) - PDF w/links (125 KB)
Chapter 1. IntroductionJonathan W. DevriesAbstract - Hi-Res PDF (55 KB) - PDF w/links (56 KB)
Chapter 2. Dietary Guidelines for Complex Carbohydrates/ Dietary FiberJoanne L. SlavinAbstract - Hi-Res PDF (73 KB) - PDF w/links (77 KB)
Chapter 3. Complex Carbohydrates and the Food LabelF. Edward ScarbroughAbstract - Hi-Res PDF (72 KB) - PDF w/links (72 KB)
Chapter 4. Dietary Fiber Properties and Health Bene . ts of Non- Digestible OligosaccharidesM. B. RoberfroidAbstract - Hi-Res PDF (78 KB) - PDF w/links (82 KB)
Chapter 5. Suggested Alternatives to the Term “ Complex Carbohydrates”R. Mongeau, F. W. Scott, P. WoodAbstract - Hi-Res PDF (55 KB) - PDF w/links (58 KB)
Chapter 6. Complex CarbohydratesGary Henderson, Beth Olson, F. Edward Scarbrough, Fergus Clydesdale, Dennis Gordon, Alison Stephen, Joanne L. Slavin, Jonathan W. Devries, David R. LinebackAbstract - Hi-Res PDF (93 KB) - PDF w/links (94 KB)
Chapter 7. The Role of Dietary Fiber in the Prevention of Lipid Metabolism DisordersElzbieta BartnikowskaAbstract - Hi-Res PDF (77 KB) - PDF w/links (83 KB)
Chapter 8. Health Benefits of Complex CarbohydratesDavid KritchevskyAbstract - Hi-Res PDF (68 KB) - PDF w/links (76 KB)
Chapter 9. Worldwide Dietary Fiber IntakeK. O’Sullivan, Sharon RickardAbstract - Hi-Res PDF (188 KB) - PDF w/links (204 KB)
Chapter 10. The Chemistry of Complex CarbohydratesDavid R. LinebackAbstract - Hi-Res PDF (100 KB) - PDF w/links (121 KB)
Chapter 11. Complex CarbohydratesAbstract - Hi-Res PDF (89 KB) - PDF w/links (90 KB)
Chapter 12. Determination of Complex Carbohydrate Fractions in FoodsBetty W. LiAbstract - Hi-Res PDF (91 KB) - PDF w/links (108 KB)
Chapter 13. In Vivo Techniques to Quantify Resistant StarchL. Noah, L. Martin, M. Champ, M. GratasAbstract - Hi-Res PDF (118 KB) - PDF w/links (123 KB)
Chapter 14. Analytical Methods for Resistant StarchL. Noah, L. Martin, M. Champ, M. GratasAbstract - Hi-Res PDF (136 KB) - PDF w/links (148 KB)
Chapter 15. A Sensitive and Reproducible Analytical Method to Measure Fructooligosaccharides in Food ProductsF. Ouarne, F. Bornet, D. Brown, A. GuibertAbstract - Hi-Res PDF (86 KB) - PDF w/links (103 KB)
Chapter 16. Inulin and Oligofructose as Dietary FiberPaul CoussementAbstract - Hi-Res PDF (91 KB) - PDF w/links (108 KB)
Chapter 17. Determination of Inulin and Oligofructose in Food Products ( Modified AOAC Dietary Fiber Method)J.-F. Thibault, J. Fockedey, P. Dysseler, B. Quemener, Paul Coussement, D. HoffemAbstract - Hi-Res PDF (107 KB) - PDF w/links (108 KB)
Chapter 18. Polydextrose as Soluble Fiber and Complex CarbohydrateS. A. S. Craig, J. F. Holden, H. Frier, J. P. Troup, M. H. AuerbachAbstract - Hi-Res PDF (128 KB) - PDF w/links (145 KB)
Chapter 19. Progress in the Certification of Five New Food Reference Materials by AOAC, Englyst and Uppsala Methods of Dietary Fiber AnalysisAlan W. PendlingtonAbstract - Hi-Res PDF (102 KB) - PDF w/links (103 KB)
Chapter 20. High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection ( HPAE- PAD)Alan HenshallAbstract - Hi-Res PDF (164 KB) - PDF w/links (181 KB)
Chapter 21. NIR Analysis of Dietary FiberWilliam R. Windham, Sandra E. Kays, Franklin E. Barton IiAbstract - Hi-Res PDF (97 KB) - PDF w/links (119 KB)
Chapter 22. Definition and Analysis of Dietary FiberR. Mongeau, F. W. Scott, R. BrassardAbstract - Hi-Res PDF (88 KB) - PDF w/links (99 KB)
Chapter 23. Estimation of Psyllium Content in Ready- to- Eat CerealsMike BusseyAbstract - Hi-Res PDF (77 KB) - PDF w/links (78 KB)
Chapter 24. Food Sources and Uses of Dietary FiberAbstract - Hi-Res PDF (202 KB) - PDF w/links (212 KB)
Chapter 25. Chemical and Physical Modifications of Dietary FiberMary Ellen CamireAbstract - Hi-Res PDF (86 KB) - PDF w/links (113 KB)
Chapter 26. Production of Resistant StarchPierre WurschAbstract - Hi-Res PDF (85 KB) - PDF w/links (106 KB)
Chapter 27. Effect of Processing on Dietary Fiber in FoodsEckhard RabeAbstract - Hi-Res PDF (100 KB) - PDF w/links (107 KB)
Chapter 28. Application of Complex Carbohydrates to Food Product Fat MimeticsAbstract - Hi-Res PDF (117 KB) - PDF w/links (124 KB)
Chapter 29. Patent Literature Review on Complex Carbohydrates as Fat MimeticsAbstract - Hi-Res PDF (567 KB) - PDF w/links (568 KB)
Chapter 30. The Application of Complex Carbohydrates to Functional Food DevelopmentM. JenabAbstract - Hi-Res PDF (86 KB) - PDF w/links (90 KB)
Appendix A. AppendicesM. JenabAbstract - Hi-Res PDF (172 KB) - PDF w/links (173 KB)
