Research and Markets: Fibre-Rich And Wholegrain Foods: Improving Quality

DUBLIN–(BUSINESS WIRE)–Research and Markets (http://www.researchandmarkets.com/research/wkt3gr/fibrerich_and)

has announced the addition of Woodhead Publishing Ltd’s new book

“Fibre-Rich And Wholegrain Foods: Improving Quality” to their offering.

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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 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.

Key Features:

– 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

– reviews quality improvement of fibre-enriched dairy products, meat

products, seafood, beverages and snackfoods

– considers soluble and insoluble fibre in infant nutrition

Key Topics Covered:

PART 1 INTRODUCTORY ISSUES

PART 2 DIETARY FIBRE SOURCES

PART 3 IMPROVING THE QUALITY OF FIBRE-RICH AND WHOLEGRAIN FOODS: CEREAL

PRODUCTS

PART 4 IMPROVING THE QUALITY OF FIBRE-ENRICHED FOODS: OTHER PRODUCTS

For more information visit http://www.researchandmarkets.com/research/wkt3gr/fibrerich_and

Source: Woodhead Publishing Ltd