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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
1.2 Defining dietary fibre and wholegrain
1.3 Analysing the dietary fibre and wholegrain content of food
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
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
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
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
5.2 Technical functionalities of dietary fibre ingredients
5.3 Insoluble dietary fibre ingredients
5.4 Soluble high molecula
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
Researchers (both in the food industry and academia); Those in R&D at companies which produce fiber-enriched and whole grain foods
- No. of pages:
- © Woodhead Publishing 2013
- 26th March 2013
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
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
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.
KU Leuven, Belgium
Kaisa Poutanen is Research Professor and Project Leader of the GRAINITY project at VTT, Finland.