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Présentation de l'éditeur :
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.
Revue de presse :
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
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
[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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- ÉditeurWoodhead Publishing Ltd
- Date d'édition2013
- ISBN 10 0857090380
- ISBN 13 9780857090386
- ReliureRelié
- Numéro d'édition1
- Nombre de pages496
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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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Description du livre Hardcover. Etat : New. N° de réf. du vendeur 6666-ELS-9780857090386
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Fibre-Rich and Wholegrain Foods: Improving Quality
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Woodhead Pub Ltd
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ISBN 13 : 9780857090386
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Description du livre Hardcover. Etat : Brand New. 1st edition. 459 pages. 9.25x6.25x1.25 inches. In Stock. N° de réf. du vendeur __0857090380
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Fibre-Rich and Wholegrain Foods: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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ISBN 13 : 9780857090386
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Description du livre Etat : new. Questo è un articolo print on demand. N° de réf. du vendeur ee1088e28bc884dc696ff6e3c3486a17
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Fibre-Rich and Wholegrain Foods
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(2013)
ISBN 10 : 0857090380
ISBN 13 : 9780857090386
Neuf
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Description du livre Etat : New. pp. 512. N° de réf. du vendeur 2642180461
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Fibre-Rich and Wholegrain Foods
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Woodhead Publishing Elsevier Science & Technology
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Description du livre Buch. Etat : 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. N° de réf. du vendeur 9780857090386
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Fibre-Rich and Wholegrain Foods
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(2013)
ISBN 10 : 0857090380
ISBN 13 : 9780857090386
Neuf
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Description du livre Etat : New. pp. 512. N° de réf. du vendeur 49553586
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Delcour, J: Fibre-Rich and Wholegrain Foods
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Description du livre Gebunden. Etat : 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. N° de réf. du vendeur 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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Description du livre Buch. Etat : 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. N° de réf. du vendeur 9780857090386
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