Dietary fiber, and the understanding of its role in human nutrition and food quality, is of growing interest to researchers, the food industry, and health professionals. This important new book explores how dietary fiber can affect food microstructures and how this is related to the quality of novel foods developed by the food industry. The editors, both well known internationally for their work in this area, have drawn together chapters written by a team of professionals, creating a guide that is essential for food scientists, technologists, and nutritional scientists.