LEADER 02364oam 2200493 450 001 9910786702703321 005 20190911100038.0 010 $a0-85709-578-1 035 $a(OCoLC)855945764 035 $a(MiFhGG)GVRL8CXO 035 $a(EXLCZ)992670000000356511 100 $a20121128d2013 uy 0 101 0 $aeng 135 $aurun|---uuuua 181 $ctxt 182 $cc 183 $acr 200 00$aFibre-rich and wholegrain foods $eimproving quality /$fedited by Jan A. Delcour and Kaisa Poutanen 210 1$aCambridge :$cWoodhead Publishing,$d2013. 215 $a1 online resource (xxvii, 459 pages) $cillustrations 225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vnumber 237 300 $a"ISSN: 2042-8049." 311 $a0-85709-038-0 320 $aIncludes bibliographical references and index. 327 $apart I. Introductory issues -- part II. Dietary fibre sources -- part III. Improving the quality of fibre-rich and wholegrain foods : cereal products -- part IV. Improving the quality of fibre-enriched foods : other products. 330 $aConsumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements.Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of t 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 237. 606 $aFiber in human nutrition$xAnalysis 606 $aFiber in human nutrition 606 $aFood$xQuality 615 0$aFiber in human nutrition$xAnalysis. 615 0$aFiber in human nutrition. 615 0$aFood$xQuality. 676 $a641.6 676 $a641.6/31 676 $a641.631 702 $aDelcour$b Jan 702 $aPoutanen$b Kaisa 801 0$bMiFhGG 801 1$bMiFhGG 906 $aBOOK 912 $a9910786702703321 996 $aFibre-rich and wholegrain foods$93826668 997 $aUNINA