Fibre-Rich and Wholegrain Foods

<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Part I: Introductory issues</p> <p>Chapter 1: Definitions, regulations and health claims associated with dietary fibre and wholegrain foods</p> <p>Abstract:</p> <p>1.1 Introduction</p> <p>1.2 Defining dietary fibre and wholegrain</p> <p>1.3 Analysing the dietary fibre and wholegrain content of food</p> <p>1.4 Labelling</p> <p>1.5 Recommendations and guidelines for dietary fibre and wholegrain intake</p> <p>1.6 Health claims for dietary fibre and wholegrain</p> <p>Chapter 2: Dietary fibre analysis in foods</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 An integrated procedure for the measurement of total dietary fibre, including resistant starch and non-digestible oligosaccharides</p> <p>2.3 Updates of the original integrated total dietary fibre procedure</p> <p>2.4 Interlaboratory evaluation of integrated total dietary fibre procedures</p> <p>2.5 Progress in acceptance of dietary fibre methodology by Codex Alimentarius</p> <p>Chapter 3: Health aspects of dietary fibre</p> <p>Abstract:</p> <p>3.1 Introduction</p> <p>3.2 Fibre: definitions, measurement and intake</p> <p>3.3 Characterization and digestive impact of fibre</p> <p>3.4 Dietary fibre (DF) and disease</p> <p>3.5 Fibre and obesity</p> <p>3.6 Dietary fibre (DF) and microbiota</p> <p>3.7 Future trends</p> <p>Chapter 4: Wholegrain foods and health</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Epidemiological studies</p> <p>4.3 Human interventions</p> <p>4.4 Food factors important for the health effects of wholegrain foods</p> <p>4.5 Conclusion and future trends</p> <p>Chapter 5: The range of dietary fibre ingredients and a comparison of their technical functionality</p> <p>Abstract:</p> <p>5.1 Introduction</p> <p>5.2 Technical functionalities of dietary fibre ingredients</p> <p>5.3 Insoluble dietary fibre ingredients</p> <p>5.4 Soluble high molecular weight dietary fibre ingredients</p> <p>5.5 Soluble low molecular weight dietary fibre ingredients</p> <p>5.6 Resistant starch</p> <p>5.7 Conclusion</p> <p>Chapter 6: Consumption and consumer challenges of wholegrain foods</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Whole grain and fiber consumption</p> <p>6.3 Wholegrain foods and consumer challenges: internal (personal) factors</p> <p>6.4 Wholegrain foods and consumer challenges: external factors</p> <p>6.5 Approaches to introducing wholegrain foods</p> <p>6.6 Future trends</p> <p>6.7 Sources of further information and advice</p> <p>Part II: Dietary fibre sources</p> <p>Chapter 7: Improving the content and composition of dietary fibre in wheat</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 Fibre content and composition of wheat fractions</p> <p>7.3 Genetic variation in arabinoxylan (AX) amount, structure and composition</p> <p>7.4 Specific effects of agronomy and environment on arabinoxylan (AX) and β-glucan content and composition</p> <p>7.5 Heritability and genetic analysis of arabinoxylan (AX) and β-glucan content</p> <p>7.6 Exploitation of genetic variation in grain dietary fibre in plant breeding</p> <p>7.7 Conclusion</p> <p>7.8 Acknowledgements</p> <p>Chapter 8: Cereal brans as dietary fibre ingredients</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 Cereal cell walls as dietary fibre</p> <p>8.3 Cereal bran production technology</p> <p>8.4 Technologies to improve the properties of cereal brans as source of dietary fibre</p> <p>8.5 Food applications of cereal fibre ingredients</p> <p>8.6 Conclusion and future trends</p> <p>Chapter 9: Vegetable, fruit and potato fibres</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 Fruits and vegetables as sources of dietary fibre</p> <p>9.3 Effects of processing on fruit and vegetable dietary fibre</p> <p>9.4 Conclusion</p> <p>Part III: Improving the quality of fibre-rich and wholegrain foods: cereal products</p> <p>Chapter 10: Fibre-enriched and wholegrain breads</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Fibre enrichment of breads</p> <p>10.3 Processing</p> <p>10.4 Properties of dietary fibre-enriched dough and breads</p> <p>10.5 Conclusion</p> <p>Chapter 11: Performance of resistant starches in baking: a case study on fibre-rich and wholegrain muffins</p> <p>Abstract:</p> <p>11.1 Introduction</p> <p>11.2 Muffin batter</p> <p>11.3 Muffin properties</p> <p>11.4 Sensory shelf life of muffins</p> <p>11.5 Sensory characteristics of muffins</p> <p>11.6 Conclusion</p> <p>11.7 Acknowledgements</p> <p>Chapter 12: Fibre in extruded products</p> <p>Abstract:</p> <p>12.1 Introduction</p> <p>12.2 Extrusion cooking</p> <p>12.3 Effects of dietary fibre (DF) on the extrusion process and product quality</p> <p>12.4 Effects of extrusion on dietary fibre (DF) properties</p> <p>12.5 Conclusion and future trends</p> <p>Chapter 13: Fibre-enriched and whole wheat pasta</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 Process variables affecting pasta production</p> <p>13.3 Enrichment of pasta with whole grains or dietary fibre</p> <p>13.4 Relationship between ingredient selection, processing and nutrition</p> <p>13.5 Conclusion and future trends</p> <p>Chapter 14: Fibre-enriched and whole wheat noodles</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 Noodle quality attributes</p> <p>14.3 Wholewheat noodles</p> <p>14.4 Fiber-enriched wheat flour noodles</p> <p>14.5 Wheat flour noodles and resistant starch</p> <p>14.6 Wholegrain and fiber-enriched noodles from other botanical sources</p> <p>14.7 Conclusion</p> <p>Part IV: Improving the quality of fibre-enriched foods: other products</p> <p>Chapter 15: Fibre-enriched dairy products</p> <p>Abstract:</p> <p>15.1 Introduction</p> <p>15.2 Dairy product categories and formulations</p> <p>15.3 Challenges of fibre enrichment</p> <p>15.4 Potential dietary fibre supplements for dairy products</p> <p>15.5 Potential product applications</p> <p>15.6 Future trends</p> <p>Chapter 16: Fibre-enriched meat products</p> <p>Abstract:</p> <p>16.1 Introduction</p> <p>16.2 Strategies for the development of healthier meat products</p> <p>16.3 Fibre as an ingredient in meat product formulation</p> <p>16.4 Dietary fibre in meat products</p> <p>16.5 Future trends</p> <p>16.6 Acknowledgements</p> <p>Chapter 17: Fibre-enriched seafood</p> <p>Abstract:</p> <p>17.1 Introduction</p> <p>17.2 Fortification with dietary fibres of aquatic origin</p> <p>17.3 Fortification with dietary fibres of terrestrial origin</p> <p>17.4 Conclusion</p> <p>17.5 Future trends</p> <p>17.6 Sources of further information and advice</p> <p>Chapter 18: Fibre-enriched beverages</p> <p>Abstract:</p> <p>18.1 Introduction</p> <p>18.2 Adding fibres into drinks</p> <p>18.3 Types of fibres suitable for fortifying non-dairy drinks: gums and beta-glucans</p> <p>18.4 Types of fibres suitable for fortifying non-dairy drinks: fructans and glucose products</p> <p>18.5 Typical beverage formulations containing fibre</p> <p>18.6 Troubleshooting</p> <p>18.7 Future trends</p> <p>Chapter 19: Fibre-enriched snack foods</p> <p>Abstract:</p> <p>19.1 Introduction</p> <p>19.2 Extrusion processing of ready-to-eat snacks</p> <p>19.3 Nutritional benefits of extruded whole grains</p> <p>19.4 Cereal by-products as a new source of dietary fibre</p> <p>19.5 Improving the quality of extruded products</p> <p>19.6 Conclusion</p> <p>19.7 Future trends</p> <p>Chapter 20: Companion animal nutrition as affected by dietary fibre inclusion</p> <p>Abstract:</p> <p>20.1 Introduction</p> <p>20.2 Effects of dietary fibre on food intake and gastric and small intestinal function in companion animals</p> <p>20.3 Effects of dietary fibre on intestinal function of companion animals</p> <p>20.4 Clinical significance of dietary fibres in companion animal diets</p> <p>20.5 Strategies for incorporating fibre into companion animal diets</p> <p>20.6 Conclusion</p> <p>Chapter 21: Soluble and insoluble fibre in infant nutrition</p> <p>Abstract:</p> <p>21.1 Introduction</p> <p>21.2 Non-digestible carbohydrates in human milk</p> <p>21.3 Soluble non-digestible carbohydrates of non-human milk origin</p> <p>21.4 Insoluble non-digestible carbohydrates</p> <p>21.5 Conclusion</p> <p>Index</p>