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 Natural History of an Arctic Oil Field by
Cover of the book Advances in Food and Nutrition Research by
Cover of the book High Performance Deformable Image Registration Algorithms for Manycore Processors by
Cover of the book A Practical Logic of Cognitive Systems by
Cover of the book Industrial Process Automation Systems by
Cover of the book Postharvest Biology and Technology of Tropical and Subtropical Fruits by
Cover of the book Molecular Biology of RGS Proteins by
Cover of the book Eco-friendly Innovations in Electricity Transmission and Distribution Networks by
Cover of the book Polyesters and Polyamides by
Cover of the book History of Risk Assessment in Toxicology by
Cover of the book Particles at Interfaces by
Cover of the book Long-term Ecological Change in the Northern Gulf of Alaska by
Cover of the book Polymer Nanocomposites by
Cover of the book Handbook of Specialty Fluorinated Polymers by
Cover of the book Biomarkers of Kidney Disease 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