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Dietary Fibre — A Component of Food

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Cover of 'Dietary Fibre — A Component of Food'

Table of Contents

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    Book Overview
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    Chapter 1 The Dietary Fibre Hypothesis: A Historical Perspective
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    Chapter 2 Physico-chemical Properties of Food Plant Cell Walls
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    Chapter 3 Physico-chemical Properties of Food Polysaccharides
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    Chapter 4 Dietary Fibre Analysis
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    Chapter 5 Gastro-intestinal Physiology and Function
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    Chapter 6 Bacterial Fermentation in the Colon and Its Measurement
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    Chapter 7 Metabolism and Utilisation of Short Chain Fatty Acids Produced by Colonic Fermentation
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    Chapter 8 The Influence of Dietary Fibre on Protein Digestion and Utilisation
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    Chapter 9 The Influence of Dietary Fibre on Lipid Digestion and Absorption
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    Chapter 10 The Influence of Dietary Fibre on Carbohydrate Digestion and Absorption
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    Chapter 11 The Influence of Dietary Fibre on Mineral Absorption and Utilisation
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    Chapter 12 Dietary Fibre and Bile Acid Metabolism
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    Chapter 13 Faecal Bulking and Energy Value of Dietary Fibre
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    Chapter 14 Dietary Fibre in the Prevention and Treatment of Gastro-intestinal Disorders
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    Chapter 15 Dietary Fibre in the Prevention and Treatment of Obesity
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    Chapter 16 Dietary Fibre in the Prevention and Treatment of Diabetes Mellitus
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    Chapter 17 Dietary Fibre and Plasma Lipids: Potential for Prevention and Treatment of Hyperlipidaemias
Attention for Chapter 11: The Influence of Dietary Fibre on Mineral Absorption and Utilisation
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Chapter title
The Influence of Dietary Fibre on Mineral Absorption and Utilisation
Chapter number 11
Book title
Dietary Fibre — A Component of Food
Published by
Springer, London, January 1992
DOI 10.1007/978-1-4471-1928-9_11
Book ISBNs
978-1-4471-1930-2, 978-1-4471-1928-9
Authors

L. Rossander, A.-S. Sandberg, B. Sandström, Rossander, L., Sandberg, A.-S., Sandström, B.