Fibre-Rich and Wholegrain Foods

Improving Quality
Herausgegeben:Delcour, Jan A; Poutanen, Kaisa

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Verlag: Elsevier Science & Technology / Woodhead Publishing
• Artikelnr. des Verlages: C2013-0-16113-2
• Englisch
• Abmessung: 233mm x 155mm x 234mm
• Gewicht: 880g
• ISBN-13: 9780857090386
• Artikelnr.: 35891467

Autorenporträt

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

Inhaltsangabe

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

Rezensionen

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