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245 00 Fibre-rich and wholegrain foods|h[electronic resource] :
|bimproving quality /|cedited by Jan A. Delcour and Kaisa
Poutanen.
260 Cambridge, UK :|bWoodhead Publishing,|c2013.
300 1 online resource (xxvii, 459 pages) :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
490 1 Woodhead Publishing series in food science, technology and
nutrition,|x2042-8049 ;|vno. 237
504 Includes bibliographical references and index.
505 0 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 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 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Fiber in human nutrition|xAnalysis.
650 0 Fiber in human nutrition.
655 4 Electronic books.
700 1 Delcour, Jan A.,|eeditor.
700 1 Poutanen, Kaisa,|eeditor.
776 08 |iPrint version:|aDelcour, J.|tFibre-Rich And Wholegrain
Foods : Improving Quality.|dBurlington : Elsevier Science,
©2013|z9780857090386
830 0 Woodhead Publishing in food science, technology, and
nutrition ;|v237.
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=671010|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
948 |d20161013|cEBSCO|tebscoebooksacademic new |lridw
994 92|bRID
