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. 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. Ideal as an up–to–date overview of the field for food technologists; nutritionists and quality assurance and production managers.