Fibre-Rich and Wholegrain Foods : (Record no. 84124)

MARC details
000 -LEADER
fixed length control field 11619nam a22005293i 4500
001 - CONTROL NUMBER
control field EBC1575054
003 - CONTROL NUMBER IDENTIFIER
control field MiAaPQ
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20191126114206.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnu||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 191125s2013 xx o ||||0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780857095787
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780857090386
035 ## - SYSTEM CONTROL NUMBER
System control number (MiAaPQ)EBC1575054
035 ## - SYSTEM CONTROL NUMBER
System control number (Au-PeEL)EBL1575054
035 ## - SYSTEM CONTROL NUMBER
System control number (CaPaEBR)ebr10767141
035 ## - SYSTEM CONTROL NUMBER
System control number (CaONFJC)MIL549004
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)865332866
040 ## - CATALOGING SOURCE
Original cataloging agency MiAaPQ
Language of cataloging eng
Description conventions rda
-- pn
Transcribing agency MiAaPQ
Modifying agency MiAaPQ
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX553.F53.F53 2013eb
082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.7
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Delcour, Jan A.
9 (RLIN) 86545
245 10 - TITLE STATEMENT
Title Fibre-Rich and Wholegrain Foods :
Remainder of title Improving Quality.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Cambridge :
Name of producer, publisher, distributor, manufacturer Elsevier Science & Technology,
Date of production, publication, distribution, manufacture, or copyright notice 2013.
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice ©2013.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (488 pages)
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
490 1# - SERIES STATEMENT
Series statement Woodhead Publishing Series in Food Science, Technology and Nutrition Ser. ;
Volume/sequential designation v.237
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Cover -- Fibre-rich and wholegrain foods: Improving quality -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Part I Introductory issues -- 1 Definitions, regulations and health claims associated with dietary fibre and wholegrain foods -- 1.1 Introduction -- 1.2 Defining dietary fibre and wholegrain -- 1.3 Analysing the dietary fibre and wholegrain content of food -- 1.4 Labelling -- 1.5 Recommendations and guidelines for dietary fibre and wholegrain intake -- 1.6 Health claims for dietary fibre and wholegrain -- 1.7 References -- 2 Dietary fibre analysis in foods -- 2.1 Introduction -- 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 -- 2.6 References -- 3 Health aspects of dietary fibre -- 3.1 Introduction -- 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 -- 3.8 Sources of further information and advice -- 3.9 References -- 4 Wholegrain foods and health -- 4.1 Introduction -- 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 -- 4.6 References -- 5 The range of dietary fibre ingredients and a comparison of their technical functionality -- 5.1 Introduction -- 5.2 Technical functionalities of dietary fibre ingredients -- 5.3 Insoluble dietary fibre ingredients.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 5.4 Soluble high molecular weight dietary fibre ingredients -- 5.5 Soluble low molecular weight dietary fibre ingredients -- 5.6 Resistant starch -- 5.7 Conclusion -- 5.8 References -- 6 Consumption and consumer challenges of wholegrain foods -- 6.1 Introduction -- 6.2 Whole grain and fiber consumption -- 6.3 Wholegrain foods and consumer challenges: internal (personal) factors -- 6.4 Wholegrain foods and consumer challenges: external factors -- 6.5 Approaches to introducing wholegrain foods -- 6.6 Future trends -- 6.7 Sources of further information and advice -- 6.8 References -- Part II Dietary fibre sources -- 7 Improving the content and composition of dietary fibre in wheat -- 7.1 Introduction -- 7.2 Fibre content and composition of wheat fractions -- 7.3 Genetic variation in arabinoxylan (AX) amount, structure and composition -- 7.4 Specific effects of agronomy and environment on arabinoxylan (AX) and β-glucan content and composition -- 7.5 Heritability and genetic analysis of arabinoxylan (AX) and β-glucan content -- 7.6 Exploitation of genetic variation in grain dietary fibre in plant breeding -- 7.7 Conclusion -- 7.8 Acknowledgements -- 7.9 References -- 8 Cereal brans as dietary fibre ingredients -- 8.1 Introduction -- 8.2 Cereal cell walls as dietary fibre -- 8.3 Cereal bran production technology -- 8.4 Technologies to improve the properties of cereal brans as source of dietary fibre -- 8.5 Food applications of cereal fibre ingredients -- 8.6 Conclusion and future trends -- 8.7 References -- 9 Vegetable, fruit and potato fibres -- 9.1 Introduction -- 9.2 Fruits and vegetables as sources of dietary fibre -- 9.3 Effects of processing on fruit and vegetable dietary fibre -- 9.4 Conclusion -- 9.5 References -- Part III Improving the quality of fibre-rich and wholegrain foods: cereal products -- 10 Fibre-enriched and wholegrain breads.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 10.1 Introduction -- 10.2 Fibre enrichment of breads -- 10.3 Processing -- 10.4 Properties of dietary fibre- enriched dough and breads -- 10.5 Conclusion -- 10.6 References -- 11 Performance of resistant starches in baking: a case study on fibre-rich and wholegrain muffins -- 11.1 Introduction -- 11.2 Muffin batter -- 11.3 Muffin properties -- 11.4 Sensory shelf life of muffins -- 11.5 Sensory characteristics of muffins -- 11.6 Conclusion -- 11.7 Acknowledgements -- 11.8 References -- 12 Fibre in extruded products -- 12.1 Introduction -- 12.2 Extrusion cooking -- 12.3 Effects of dietary fibre (DF) on the extrusion process and product quality -- 12.4 Effects of extrusion on dietary fibre (DF) properties -- 12.5 Conclusion and future trends -- 12.6 References -- 13 Fibre-enriched and wholewheat pasta -- 13.1 Introduction -- 13.2 Process variables affecting pasta production -- 13.3 Enrichment of pasta with whole grains or dietary fibre -- 13.4 Relationship between ingredient selection, processing and nutrition -- 13.5 Conclusion and future trends -- 13.6 References -- 14 Fibre-enriched and wholewheat noodles -- 14.1 Introduction -- 14.2 Noodle quality attributes -- 14.3 Wholewheat noodles -- 14.4 Fiber-enriched wheat flour noodles -- 14.5 Wheat flour noodles and resistant starch -- 14.6 Wholegrain and fiber-enriched noodles from other botanical sources -- 14.7 Conclusion -- 14.8 References -- Part IV Improving the quality of fibre-enriched foods: other products -- 15 Fibre-enriched dairy products -- 15.1 Introduction -- 15.2 Dairy product categories and formulations -- 15.3 Challenges of fibre enrichment -- 15.4 Potential dietary fibre supplements for dairy products -- 15.5 Potential product applications -- 15.6 Future trends -- 15.7 References -- 16 Fibre-enriched meat products -- 16.1 Introduction.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 16.2 Strategies for the development of healthier meat products -- 16.3 Fibre as an ingredient in meat product formulation -- 16.4 Dietary fibre in meat products -- 16.5 Future trends -- 16.6 Acknowledgements -- 16.7 References -- 17 Fibre-enriched seafood -- 17.1 Introduction -- 17.2 Fortification with dietary fibres of aquatic origin -- 17.3 Fortification with dietary fibres of terrestrial origin -- 17.4 Conclusion -- 17.5 Future trends -- 17.6 Sources of further information and advice -- 17.7 Acknowledgements -- 17.8 References -- 18 Fibre-enriched beverages -- 18.1 Introduction -- 18.2 Adding fibres into drinks -- 18.3 Types of fibres suitable for fortifying non-dairy drinks: gums and beta-glucans -- 18.4 Types of fibres suitable for fortifying non-dairy drinks: fructans and glucose products -- 18.5 Typical beverage formulations containing fi bre -- 18.6 Troubleshooting -- 18.7 Future trends -- 18.8 References -- 19 Fibre-enriched snack foods -- 19.1 Introduction -- 19.2 Extrusion processing of readyto-eat snacks -- 19.3 Nutritional benefi ts of extruded whole grains -- 19.4 Cereal by-products as a new source of dietary fibre -- 19.5 Improving the quality of extruded products -- 19.6 Conclusion -- 19.7 Future trends -- 19.8 References -- 20 Companion animal nutrition as affected by dietary fibre inclusion -- 20.1 Introduction -- 20.2 Effects of dietary fibre on food intake and gastric and small intestinal function in companion animals -- 20.3 Effects of dietary fibre on intestinal function of companion animals -- 20.4 Clinical significance of dietary fibres in companion animal diets -- 20.5 Strategies for incorporating fibre into companion animal diets -- 20.6 Conclusion -- 20.7 References -- 21 Soluble and insoluble fibre in infant nutrition -- 21.1 Introduction -- 21.2 Non-digestible carbohydrates in human milk.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 21.3 Soluble nondigestible carbohydrates of non-human milk origin -- 21.4 Insoluble non-digestible carbohydrates -- 21.5 Conclusion -- 21.6 References -- Index.
520 ## - SUMMARY, ETC.
Summary, etc. 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
520 8# - SUMMARY, ETC.
Summary, etc. associated with dietary fibre and wholegrain foods Explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note Description based on publisher supplied metadata and other sources.
590 ## - LOCAL NOTE (RLIN)
Local note Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fiber in human nutrition -- Analysis.
9 (RLIN) 86546
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
9 (RLIN) 86547
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Poutanen, Kaisa.
9 (RLIN) 86548
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
Main entry heading Delcour, Jan A.
Title Fibre-Rich and Wholegrain Foods : Improving Quality
Place, publisher, and date of publication Cambridge : Elsevier Science & Technology,c2013
International Standard Book Number 9780857090386
797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN)
Corporate name or jurisdiction name as entry element ProQuest (Firm)
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
9 (RLIN) 86549
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://ebookcentral.proquest.com/lib/thebc/detail.action?docID=1575054">https://ebookcentral.proquest.com/lib/thebc/detail.action?docID=1575054</a>
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887 ## - NON-MARC INFORMATION FIELD
Content of non-MARC field EBK
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