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Author: Jan A Delcour Publisher: Elsevier ISBN: 0857095781 Category : Technology & Engineering Languages : en Pages : 488
Book Description
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
Author: Jan A Delcour Publisher: Elsevier ISBN: 0857095781 Category : Technology & Engineering Languages : en Pages : 488
Book Description
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
Author: Len Marquart Publisher: John Wiley & Sons ISBN: 0470276363 Category : Technology & Engineering Languages : en Pages : 353
Book Description
Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development. Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.
Author: Lynette Rohrer Shirk Publisher: Simon and Schuster ISBN: 1605502006 Category : Cooking Languages : en Pages : 686
Book Description
The best thing since whole-grain sliced-bread! Start reaping the benefits of a whole-grain, high-fiber diet! The Everything Whole-Grain, High-Fiber Cookbook is your ultimate one-stop resource for making sure you and your family get all the yummy whole grains and healthy fiber you need! You’ll enjoy eating healthy—like never before—with inventive, tasty dishes like: -Banana-Nut Stuffed French Toast -Shallot Walnut Herb Bread -Lasagna Florentine -Cranberry Relish -Walnut Tarragon Chicken Salad on Raisin Foccacia -Cashew Egg Salad Sandwich -Pumpkin Soup Featuring 300 fabulous recipes, this is the only cookbook you need to incorporate high-flavor, high-fiber foods into every meal and snack. Easy-to-read dietary information for each recipe will help you make sure you meet all your nutritional needs. This indispensable cookbook is full of simple tips to add fiber to your life. Eating whole grains is a key step toward a healthier, happier you!
Author: Len Marquart Publisher: ISBN: Category : Cooking Languages : en Pages : 402
Book Description
This resource provides a broad-based foundation of knowledge about whole-grains, including the latest information on health benefits and disease prevention resulting from consumption of whole-grains as well as information on consumer knowledge, attitudes, and behaviors toward whole-grain foods.
Author: Susan Cho Publisher: CRC Press ISBN: 1439899290 Category : Medical Languages : en Pages : 561
Book Description
Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians, and regulatory agencies, Dietary Fiber and Health discusses critical findings from the Ninth Vahouny Fiber Symposium about the significance of dietary fiber and ways to get more fiber in our diet. Steeped in research and the latest data from international experts, the book explores a range of topics related to this essential nutrient, including: The relationship between fiber and weight management, gastrointestinal health, heart disease, cancer, and glucose metabolism Prebiotic effects of fiber and the characteristics and modulation of healthy flora The health benefits of novel fibers such as inulin The characteristics of maltodextrin, Fibersol-2, and low viscous fiber on satiety, glycemia, microbiota, and other properties The impact of the new definition of dietary fiber published by the Codex Alimentarius Commission The properties and immunological impact of Galactooligosaccharide and research on its effect on colitis Resistant starch and associated compounds Oat, rye, barley, and other fibers Regulatory issues, including GRAS notice procedure It is imperative that food product developers formulate foods with fiber and that health professionals recommend foods high in fiber to improve public health. The contributors to this volume provide a survey of not only the impact of fiber on human health, but also the myriad opportunities for fiber ingredients to be incorporated into foods for the benefit of consumers.
Author: National Research Council Publisher: National Academies Press ISBN: 0309039940 Category : Medical Languages : en Pages : 765
Book Description
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Author: Charis M. Galanakis Publisher: Academic Press ISBN: 0128164956 Category : Health & Fitness Languages : en Pages : 364
Book Description
Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products
Author: Will Bulsiewicz, MD Publisher: Penguin ISBN: 059308456X Category : Health & Fitness Languages : en Pages : 402
Book Description
The instant New York Times, USA Today, and Publisher's Weekly bestseller A bold new plant-based plan that challenges popular keto and paleo diets, from an award-winning gastroenterologist. The benefits of restrictive diets like paleo and keto have been touted for more than a decade, but as renowned gastroenterologist Dr. Will Bulsiewicz, or "Dr. B," illuminates in this groundbreaking book, the explosion of studies on the microbiome makes it abundantly clear that elimination diets are in fact hazardous to our health. What studies clearly now show--and what Dr. B preaches with his patients--is that gut health is the key to boosting our metabolism, balancing our hormones, and taming the inflammation that causes a host of diseases. And the scientifically proven way to fuel our guts is with dietary fiber from an abundant variety of colorful plants. Forget about the fiber your grandmother used to take--the cutting-edge science on fiber is incredibly exciting. As Dr. B explains, fiber energizes our gut microbes to create powerhouse postbiotics called short-chain fatty acids (SCFAs) that are essential to our health. SCFAs are scientifically proven to promote weight loss, repair leaky gut, strengthen the microbiome, optimize the immune system, reduce food sensitivities, lower cholesterol, reverse type 2 diabetes, improve brain function, and even prevent cancer. Restrictive fad diets starve the gut of the critical fiber we need, weaken the microbes, and make our system vulnerable. As a former junk-food junkie, Dr. B knows firsthand the power of fiber to dramatically transform our health. The good news is that our guts can be trained. Fiber-rich, real foods--with fruits, vegetables, whole grains, seeds, nuts, and legumes--start working quickly and maintain your long-term health, promote weight loss, and allow you to thrive and feel great from the inside out. With a 28-day jumpstart program with menus and more than 65 recipes, along with essential advice on food sensitivities, Fiber Fueled offers the blueprint to start turbocharging your gut for lifelong health today.
Author: Tanya Zuckerbrot Publisher: Penguin ISBN: 9780399533747 Category : Health & Fitness Languages : en Pages : 292
Book Description
Updated with must-have new recipes, diet tips, and research. Discover the simple secret to permanent weight loss and optimal health, as seen on Dr. Oz. Fad diets come and go, but after more than two decades of success stories and media attention, The F-Factor Diet has stood the test of time. Now hailed as the go-to lifestyle program for anyone who wants to improve their health and lose weight for good, F-Factor’s scientifically proven approach allows you to achieve results without hunger, deprivation, or denial. Change your life without disrupting your lifestyle: dine out, drink alcohol, eat carbs, and work out less from Day 1. Now revised and updated with new recipes, diet tips, and research, The F-Factor Diet includes: · An easy to follow 3-step program to shed pounds, boost energy, and increase longevity, on which men lose an average of 15 lbs., and women 10 lbs., in just one month. · More than 75 quick and delicious F-Factor approved recipes plus a complete set of guidelines for dining out and ordering in. · Proven tips, tools, and solutions to keep you motivated, inspired, and on track. It’s time to change your life forever and join the F-Factor movement. Your journey to a happier, healthier you begins now!
Author: Jan A Delcour
Author: Jan A Delcour
Author: Len Marquart
Author: Alice Callahan
Author: Lynette Rohrer Shirk
Author: Len Marquart
Author: Susan Cho
Author: National Research Council
Author: Charis M. Galanakis
Author: Will Bulsiewicz, MD
Author: Tanya Zuckerbrot