Fibre-Rich and Wholegrain Foods

Improving Quality

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Fibre-Rich and Wholegrain Foods by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780857095787
Publisher: Elsevier Science Publication: March 26, 2013
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780857095787
Publisher: Elsevier Science
Publication: March 26, 2013
Imprint: Woodhead Publishing
Language: English

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 products
  • Considers analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods
  • Explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book The Alkaloids by
Cover of the book Geothermal Power Plants by
Cover of the book Solar Energy Index by
Cover of the book Managing Cisco Network Security by
Cover of the book Garment Manufacturing Technology by
Cover of the book Strategic Financial Management Casebook by
Cover of the book Practical Lock Picking by
Cover of the book Floods by
Cover of the book Data Mining by
Cover of the book Giant Coal-Derived Gas Fields and Their Gas Sources in China by
Cover of the book Advances in the Dyeing and Finishing of Technical Textiles by
Cover of the book Chemistry and Biology by
Cover of the book Photo Atlas of Mineral Pseudomorphism by
Cover of the book Functional Neural Transplantation III by
Cover of the book Blast Protection of Civil Infrastructures and Vehicles Using Composites by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy