Freshly Printed - allow 10 days lead
Couldn't load pickup availability
Fibre-Rich and Wholegrain Foods
Improving Quality
Jan A Delcour (Edited by), Kaisa Poutanen (Edited by)
9780857090386
Hardback, published 26 March 2013
496 pages
23.3 x 15.6 x 3 cm, 0.88 kg
The publication of this book is extremely timely. …It has great reference value because it covers all the relevant dietary fibre sources and deals with how foods can be enriched with fibre. [It is] a very valuable reference, which will surely be the standard work in this area for some time." --Bioactive Polysaccharides and Dietary Fibre
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.
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Part I: Introductory issues Chapter 1: Definitions, regulations and health claims associated with dietary fibre and wholegrain foods Abstract: 1.1 Introduction 1.2 Defining dietary fibre and wholegrain 1.3 Analysing the dietary fibre and wholegrain content of food 1.4 Labelling 1.5 Recommendations and guidelines for dietary fibre and wholegrain intake 1.6 Health claims for dietary fibre and wholegrain Chapter 2: Dietary fibre analysis in foods Abstract: 2.1 Introduction 2.2 An integrated procedure for the measurement of total dietary fibre, including resistant starch and non-digestible oligosaccharides 2.3 Updates of the original integrated total dietary fibre procedure 2.4 Interlaboratory evaluation of integrated total dietary fibre procedures 2.5 Progress in acceptance of dietary fibre methodology by Codex Alimentarius Chapter 3: Health aspects of dietary fibre Abstract: 3.1 Introduction 3.2 Fibre: definitions, measurement and intake 3.3 Characterization and digestive impact of fibre 3.4 Dietary fibre (DF) and disease 3.5 Fibre and obesity 3.6 Dietary fibre (DF) and microbiota 3.7 Future trends Chapter 4: Wholegrain foods and health Abstract: 4.1 Introduction 4.2 Epidemiological studies 4.3 Human interventions 4.4 Food factors important for the health effects of wholegrain foods 4.5 Conclusion and future trends Chapter 5: The range of dietary fibre ingredients and a comparison of their technical functionality Abstract: 5.1 Introduction 5.2 Technical functionalities of dietary fibre ingredients 5.3 Insoluble dietary fibre ingredients 5.4 Soluble high molecular weight dietary fibre ingredients 5.5 Soluble low molecular weight dietary fibre ingredients 5.6 Resistant starch 5.7 Conclusion Chapter 6: Consumption and consumer challenges of wholegrain foods Abstract: 6.1 Introduction 6.2 Whole grain and fiber consumption 6.3 Wholegrain foods and consumer challenges: internal (personal) factors 6.4 Wholegrain foods and consumer challenges: external factors 6.5 Approaches to introducing wholegrain foods 6.6 Future trends 6.7 Sources of further information and advice Part II: Dietary fibre sources Chapter 7: Improving the content and composition of dietary fibre in wheat Abstract: 7.1 Introduction 7.2 Fibre content and composition of wheat fractions 7.3 Genetic variation in arabinoxylan (AX) amount, structure and composition 7.4 Specific effects of agronomy and environment on arabinoxylan (AX) and ?-glucan content and composition 7.5 Heritability and genetic analysis of arabinoxylan (AX) and ?-glucan content 7.6 Exploitation of genetic variation in grain dietary fibre in plant breeding 7.7 Conclusion 7.8 Acknowledgements Chapter 8: Cereal brans as dietary fibre ingredients Abstract: 8.1 Introduction 8.2 Cereal cell walls as dietary fibre 8.3 Cereal bran production technology 8.4 Technologies to improve the properties of cereal brans as source of dietary fibre 8.5 Food applications of cereal fibre ingredients 8.6 Conclusion and future trends Chapter 9: Vegetable, fruit and potato fibres Abstract: 9.1 Introduction 9.2 Fruits and vegetables as sources of dietary fibre 9.3 Effects of processing on fruit and vegetable dietary fibre 9.4 Conclusion Part III: Improving the quality of fibre-rich and wholegrain foods: cereal products Chapter 10: Fibre-enriched and wholegrain breads Abstract: 10.1 Introduction 10.2 Fibre enrichment of breads 10.3 Processing 10.4 Properties of dietary fibre-enriched dough and breads 10.5 Conclusion Chapter 11: Performance of resistant starches in baking: a case study on fibre-rich and wholegrain muffins Abstract: 11.1 Introduction 11.2 Muffin batter 11.3 Muffin properties 11.4 Sensory shelf life of muffins 11.5 Sensory characteristics of muffins 11.6 Conclusion 11.7 Acknowledgements Chapter 12: Fibre in extruded products Abstract: 12.1 Introduction 12.2 Extrusion cooking 12.3 Effects of dietary fibre (DF) on the extrusion process and product quality 12.4 Effects of extrusion on dietary fibre (DF) properties 12.5 Conclusion and future trends Chapter 13: Fibre-enriched and whole wheat pasta Abstract: 13.1 Introduction 13.2 Process variables affecting pasta production 13.3 Enrichment of pasta with whole grains or dietary fibre 13.4 Relationship between ingredient selection, processing and nutrition 13.5 Conclusion and future trends Chapter 14: Fibre-enriched and whole wheat noodles Abstract: 14.1 Introduction 14.2 Noodle quality attributes 14.3 Wholewheat noodles 14.4 Fiber-enriched wheat flour noodles 14.5 Wheat flour noodles and resistant starch 14.6 Wholegrain and fiber-enriched noodles from other botanical sources 14.7 Conclusion Part IV: Improving the quality of fibre-enriched foods: other products Chapter 15: Fibre-enriched dairy products Abstract: 15.1 Introduction 15.2 Dairy product categories and formulations 15.3 Challenges of fibre enrichment 15.4 Potential dietary fibre supplements for dairy products 15.5 Potential product applications 15.6 Future trends Chapter 16: Fibre-enriched meat products Abstract: 16.1 Introduction 16.2 Strategies for the development of healthier meat products 16.3 Fibre as an ingredient in meat product formulation 16.4 Dietary fibre in meat products 16.5 Future trends 16.6 Acknowledgements Chapter 17: Fibre-enriched seafood Abstract: 17.1 Introduction 17.2 Fortification with dietary fibres of aquatic origin 17.3 Fortification with dietary fibres of terrestrial origin 17.4 Conclusion 17.5 Future trends 17.6 Sources of further information and advice Chapter 18: Fibre-enriched beverages Abstract: 18.1 Introduction 18.2 Adding fibres into drinks 18.3 Types of fibres suitable for fortifying non-dairy drinks: gums and beta-glucans 18.4 Types of fibres suitable for fortifying non-dairy drinks: fructans and glucose products 18.5 Typical beverage formulations containing fibre 18.6 Troubleshooting 18.7 Future trends Chapter 19: Fibre-enriched snack foods Abstract: 19.1 Introduction 19.2 Extrusion processing of ready-to-eat snacks 19.3 Nutritional benefits of extruded whole grains 19.4 Cereal by-products as a new source of dietary fibre 19.5 Improving the quality of extruded products 19.6 Conclusion 19.7 Future trends Chapter 20: Companion animal nutrition as affected by dietary fibre inclusion Abstract: 20.1 Introduction 20.2 Effects of dietary fibre on food intake and gastric and small intestinal function in companion animals 20.3 Effects of dietary fibre on intestinal function of companion animals 20.4 Clinical significance of dietary fibres in companion animal diets 20.5 Strategies for incorporating fibre into companion animal diets 20.6 Conclusion Chapter 21: Soluble and insoluble fibre in infant nutrition Abstract: 21.1 Introduction 21.2 Non-digestible carbohydrates in human milk 21.3 Soluble non-digestible carbohydrates of non-human milk origin 21.4 Insoluble non-digestible carbohydrates 21.5 Conclusion Index
Subject Areas: Food & beverage technology [TDCT]
