chapter 1 Introduction / chapter 2 Dietary Guidelines for Complex Carbohydrates/Dietary Fiber / chapter 3 Complex Carbohydrates and the Food Label: An FDA Perspective / chapter 4 Dietary Fiber Properties and Health Benefits of Non-Digestible Oligosaccharides / chapter 5 Suggested Alternatives to the Term Complex Carbohydrates / chapter 6 Complex Carbohydrates: The Science and the Label -- chapter 7 The Role of Dietary Fiber in the Prevention of Lipid Metabolism Disorders / chapter 8 Health Benefits of Complex Carbohydrates / chapter 9 Worldwide Dietary Fiber Intake: Recommendations and Actual Consumption Patterns / chapter 10 The Chemistry of Complex Carbohydrates / chapter 11 Complex Carbohydrates: Definition and Analysis / chapter 12 Determination of Complex Carbohydrate Fractions in Foods / chapter 13 In Vivo Techniques to Quantify Resistant Starch / chapter 14 Analytical Methods for Resistant Starch / chapter 15 A Sensitive and Reproducible Analytical Method to Measure Fructooligosaccharides in Food Products / chapter 16 Inulin and Oligofructose as Dietary Fiber: Analytical, Nutritional and Legal Aspects / chapter 17 Determination of Inulin and Oligofructose in Food Products (Modified AOAC Dietary Fiber Method) -- chapter 18 Polydextrose as Soluble Fiber and Complex Carbohydrate / chapter Exchange Chromatography with Pulsed Amperometric Detection (HPAE-PAD): A Powerful Tool for the Analysis of Dietary Fiber and Complex Carbohydrates -- chapter 21 NIR Analysis of Dietary Fiber / chapter 22 Definition and Analysis of Dietary Fiber / chapter 23 Estimation of Psyllium Content in Ready-to-Eat Cereals / chapter 24 Food Sources and Uses of Dietary Fiber / chapter 25 Chemical and Physical Modifications of Dietary Fiber / chapter 26 Production of Resistant Starch / chapter 27 Effect of Processing on Dietary Fiber in Foods / chapter 28 Application of Complex Carbohydrates to Food Product Fat Mimetics / chapter 29 Patent Literature Review on Complex Carbohydrates as Fat Mimetics / chapter 30 The Application of Complex Carbohydrates to Functional Food Development.