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Fibre-rich and wholegrain foods : improving quality /
Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficien...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Woodhead Publishing,
2013.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
237. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Fibre-rich and wholegrain foods : |b improving quality / |c edited by Jan A. Delcour and Kaisa Poutanen. |
| 260 | |a Cambridge, UK : |b Woodhead Publishing, |c 2013. | ||
| 300 | |a 1 online resource (xxvii, 459 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition, |x 2042-8049 ; |v no. 237 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. I Introductory issues -- 1. Definitions, regulations and health claims associated with dietary fibre and wholegrain foods / J.W. Van der Kamp and J. Lupton -- 2. Dietary fibre analysis in foods / B.V. McCleary, A. Draga and N. Sloane -- 3. Health aspects of dietary fibre / J. Slavin -- 4. Wholegrain foods and health / J. Lappi [and others] -- 5. The range of dietary fibre ingredients and a comparison of their technical functionality / S.W. Cui, Y. Wu and H. Ding -- 6. Consumption and consumer challenges of wholegrain foods / K.W. Dammann [and others] -- pt. II Dietary fibre sources -- 7. Improving the content and composition of dietary fibre in wheat / P.R. Shewry -- 8. Cereal brans as dietary fibre ingredients / J. Sibakov, P. Lehtinen and K. Poutanen -- 9. Vegetable, fruit and potato fibres / M. Nyman and L. Haska -- pt. III Improving the quality of fibre-rich and wholegrain foods: cereal products -- 10. Fibre-enriched and wholegrain breads / A. Rakha, P. Aman and R. Andersson -- 11. Performance of resistant starches in baking: a case study on fibre-rich and wholegrain muffins / A. Salvador and S. Fiszman -- 12. Fibre in extruded products / N. Sozer and K. Poutanen -- 13. Fibre-enriched and wholewheat pasta / C.S. Brennan -- 14. Fibre-enriched and wholewheat noodles / A.S. Ross -- pt. IV Improving the quality of fibre-enriched foods: other products -- 15. Fibre-enriched dairy products / H.D. Goff -- 16. Fibre-enriched meat products / F. Jimenez-Colmenero and G. Delgado-Pando -- 17. Fibre-enriched seafood / A.J. Borderias, M. Perez-Mateos and I. Sanchez-Alonso -- 18. Fibre-enriched beverages / L. Viscione -- 19. Fibre-enriched snack foods / V. Stojceska -- 20.Companion animal nutrition as affected by dietary fibre inclusion / M. rossoni Serao and G.C. Fahey Jr -- 21. Soluble and insoluble fibre in infant nutrition / G. Boehm. | |
| 520 | |a Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition. With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods. Reviews key research and best industry practice in the development of fibre-enriched and wholegrain productsConsiders analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foodsExplores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Fiber in human nutrition |x Analysis. | |
| 650 | 0 | |a Fiber in human nutrition. | |
| 650 | 6 | |a Fibres dans l'alimentation humaine |x Analyse. | |
| 650 | 6 | |a Fibres dans l'alimentation humaine. | |
| 650 | 7 | |a HEALTH & FITNESS |x Healthy Living. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Holism. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Reference. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Preventive Medicine. |2 bisacsh | |
| 650 | 7 | |a Fiber in human nutrition. |2 fast |0 (OCoLC)fst00923573 | |
| 653 | 0 | 0 | |a voedingsvezels |
| 653 | 0 | 0 | |a dietary fibres |
| 653 | 0 | 0 | |a graan |
| 653 | 0 | 0 | |a grain |
| 653 | 0 | 0 | |a voedingsmiddelen |
| 653 | 0 | 0 | |a foods |
| 653 | 0 | 0 | |a voedselkwaliteit |
| 653 | 0 | 0 | |a food quality |
| 653 | 0 | 0 | |a functionele voedingsmiddelen |
| 653 | 0 | 0 | |a functional foods |
| 653 | 1 | 0 | |a Food Sciences (General) |
| 653 | 1 | 0 | |a Levensmiddelentechnologie (algemeen) |
| 700 | 1 | |a Delcour, Jan A., |e editor. | |
| 700 | 1 | |a Poutanen, Kaisa, |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Delcour, J. |t Fibre-Rich And Wholegrain Foods : Improving Quality. |d Burlington : Elsevier Science, ©2013 |z 9780857090386 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v 237. | |
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