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Fibre-Rich and Wholegrain Foods: Improving Quality
     

Fibre-Rich and Wholegrain Foods: Improving Quality

by Jan A Delcour, Kaisa Poutanen (Editor)
 

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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

Overview

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 products
  • Considers analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods
  • Explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres

Editorial Reviews

From the Publisher
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
It is a very valuable reference, which will surely be the standard work in this area for some time., Bioactive Polysaccharides and Dietary Fibre

Product Details

ISBN-13:
9780857090386
Publisher:
Elsevier Science
Publication date:
05/28/2013
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series , #237
Pages:
488
Product dimensions:
6.10(w) x 9.30(h) x 1.40(d)

Related Subjects

Meet the Author

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.

Kaisa Poutanen is Research Professor and Project Leader of the GRAINITY project at VTT, Finland.

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