Fibre-Rich and Wholegrain Foods

Informationen zum Autor Jan Delcour is Professor and Head of the Laboratory of Food Chemistry and Biochemistry and Chairman of Leuven Food Science and Nutrition Research Centre (LFoRCe) at KU Leuven, Belgium. Specialty: Food and Nutrition Sciences, Grain Technology Education: DTech, Food Technology and Biochemical Engineering, Helsinki University of Technology Klappentext 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. "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 Zusammenfassung 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. Inhaltsverzeichnis Part 1 Introductory issues: Definitions! regulations and health claims associated with dietary fibre and wholegrain foods; Dietary fibre analysis in foods; Health aspects of dietary fibre; Wholegrain foods and health; The range of fibre dietary ingredients and a comparison of their technical functionality; Consumption and consumer challenges of wholegrain foods. Part 2 Dietary fibre sources: Improving the content and composition of dietary fibre in wheat; Non-wheat cereal dietary fibre ingredients; Vegetable! fruit and potato fibres. Part 3 Improving the quality of fibre-rich and wholegrain foods: cereal products: Fibre-enriched and wholegrain breads; Performance of resistant starches in baking: A case study on fibre-rich and wholegrain muffins; Fibre in extruded products; Fibre-enriched and wholewheat pasta; Fiber-enriched and wholewheat noodles. Part 4 Improving the quality of fibre-enriched foods: other products: Fibre-enriched dairy products; Fibre-enriched meat products; Fibre-enriched seafood; Fibre-enriched beverages; Fibre-enriched snack foods; Companion animal nutrition as affected by dietary fiber inclusion; Soluble and insoluble fibre in infant nutrition. ...

Klappentext

Edited by experts in the field, this book reviews the latest research and best industry practice in the development of healthful and appealing fibre-rich and wholegrain products.

Zusammenfassung
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.

Inhalt

Part 1 Introductory issues: Definitions, regulations, health claims associated with dietary fibre and wholegrain foods; Dietary fibre analysis in foods; Health aspects of dietary fibre; Health aspects of wholegrain foods; The range of fibre dietary ingredients and a comparison of their functionality; Consumption and consumer challenges of wholegrain foods. Part 2 Dietary fibre sources: Breeding and cultivation of cereal grains with higher fibre contents; Wheat bran enriched ingredients; Wet fractionation for improved and healthy grain ingredients; Vegetable, fruit and potato fibres. Part 3 Improving the quality of fibre-rich cereal products: Breads; Resistant starches in baking; Biscuits, cookies, crackers and snack bars; Cakes and pastries; Noodles. Part 4 Improving the quality of other fibre-rich foods: Dairy products; Meat products; Seafood; Beverages; Snack foods; Companion animal foods; Infant nutrition.