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020    9780857095787|q(electronic book) 
020    0857095781|q(electronic book) 
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245 00 Fibre-rich and wholegrain foods :|bimproving quality /
       |cedited by Jan A. Delcour and Kaisa Poutanen. 
264  1 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 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
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|0https://id.loc.gov/authorities/
       subjects/sh85048013|xAnalysis.|0https://id.loc.gov/
       authorities/subjects/sh2002006221 
650  0 Fiber in human nutrition.|0https://id.loc.gov/authorities/
       subjects/sh85048013 
650  7 Fiber in human nutrition.|2fast|0https://id.worldcat.org/
       fast/923573 
655  4 Electronic books. 
700 1  Delcour, Jan A.,|0https://id.loc.gov/authorities/names/
       n90646975|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 ;|0https://id.loc.gov/authorities/names/
       no2006063295|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 
901    MARCIVE 20231220 
948    |d20161013|cEBSCO|tebscoebooksacademic new |lridw 
994    92|bRID