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Fibre-Rich and Wholegrain Foods: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Tapa dura
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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
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[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
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.
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
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- EditorialWoodhead Publishing, Ltd.
- Año de publicación2013
- ISBN 10 0857090380
- ISBN 13 9780857090386
- EncuadernaciónTapa dura
- Número de edición1
- Número de páginas488
- EditorDelcour Jan A., Poutanen Kaisa, Delcour J.
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Fibre-Rich and Wholegrain Foods: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Woodhead Publishing Ltd 2013-03-26
(2013)
ISBN 10: 0857090380
ISBN 13: 9780857090386
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Descripción Hardcover. Condición: New. Nº de ref. del artículo: 6666-ELS-9780857090386
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Fibre-Rich and Wholegrain Foods: Improving Quality
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ISBN 13: 9780857090386
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Descripción Hardcover. Condición: Brand New. 1st edition. 459 pages. 9.25x6.25x1.25 inches. In Stock. Nº de ref. del artículo: __0857090380
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Fibre-Rich and Wholegrain Foods: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Publicado por
Woodhead Publishing
(2013)
ISBN 10: 0857090380
ISBN 13: 9780857090386
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Descripción Condición: new. Questo è un articolo print on demand. Nº de ref. del artículo: ee1088e28bc884dc696ff6e3c3486a17
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Fibre-Rich and Wholegrain Foods
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(2013)
ISBN 10: 0857090380
ISBN 13: 9780857090386
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Descripción Condición: New. pp. 512. Nº de ref. del artículo: 2642180461
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Fibre-Rich and Wholegrain Foods
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Woodhead Publishing Elsevier Science & Technology
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Descripción Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. Englisch. Nº de ref. del artículo: 9780857090386
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Fibre-Rich and Wholegrain Foods
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(2013)
ISBN 10: 0857090380
ISBN 13: 9780857090386
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Descripción Condición: New. pp. 512. Nº de ref. del artículo: 49553586
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Delcour, J: Fibre-Rich and Wholegrain Foods
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Elsevier Science & Technology|Woodhead Publishing
(2013)
ISBN 10: 0857090380
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Descripción Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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-enr. Nº de ref. del artículo: 595101377
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Fibre-Rich and Wholegrain Foods : Improving Quality
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Elsevier Science & Technology, Woodhead Publishing
(2013)
ISBN 10: 0857090380
ISBN 13: 9780857090386
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Descripción Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Nº de ref. del artículo: 9780857090386
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