Technology of Functional Cereal Products
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Technology of Functional Cereal Products

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ISBN-13:
9781845691776
Einband:
Buch
Erscheinungsdatum:
01.11.2007
Seiten:
568
Autor:
B. R. Hamaker
Gewicht:
966 g
Format:
239x163x42 mm
Serie:
Woodhead Publishing Series in
Sprache:
Englisch
Beschreibung:

Part 1 Introductory issues: Consumers and functional cereal products; Labeling and regulatory issues related to functional cereal products; Fiber, whole grains and disease prevention; Resistant starch and health; Micronutrients in cereal products: their bioactivities and effects on health; Whole-grain consumption and insulin sensitivity; Determining the functional properties of food components in the gastrointestinal tract. Part 2 Technology of functional cereal products: Improving the nutritional quality of cereals by conventional and novel approaches; Novel high fibre and whole grain breads; Oat bread and other oat products; Rye bread and other rye products; Functional barley products; Products containing other speciality grains: sorghum, the millets and pseudocereals; Vitamin and mineral fortification of bread; Omega 3 enriched bread; Soy-enriched bread; Inulin in bread and other cereal-based products; High-fibre pasta products; Functional cereal products for those with gluten intolerance; Converting oats to high-fibre products for use in functional foods; Improving the use of dietary fibre and other functional ingredients to lower the GI of cereal products; Methods to slow starch digestion rate in functional cereal products.
Technology of functional cereal products reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality.