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Dietary Fibre Enrichment
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Main description:

Dietary fibre, and the understanding of the role of dietary fibre in human nutrition and food quality, are of growing interest to researchers, the food industry and health professionals. This important new book focuses on the our understanding of how dietary fibre can affect food microstructures and how this is related to the quality of novel foods developed by the food industry.




Commencing with introductory chapters on the definition, composition and application of dietary fibre in the food industry, the book s contents also include: nutritional benefits of fibre–enriched foods, health professional advice and consumer perception, dietary fibres as nutraceuticals, rheological properties and microstructure, dietary fibre applications in cereals, dairy and meat, and the use of dietary fibre in new food product development.


The editors of this book, both well known internationally for their work in this area have drawn together chapters written by a team of well known professionals providing a book that is an essential purchase for food scientists, technologists and nutritional scientists.


Back cover:

Dietary fibre, and the understanding of the role of dietary fibre in human nutrition and food quality, are of growing interest to researchers, the food industry and health professionals. This important new book focuses on the our understanding of how dietary fibre can affect food microstructures and how this is related to the quality of novel foods developed by the food industry.




Commencing with introductory chapters on the definition, composition and application of dietary fibre in the food industry, the book s contents also include: nutritional benefits of fibre–enriched foods, health professional advice and consumer perception, dietary fibres as nutraceuticals, rheological properties and microstructure, dietary fibre applications in cereals, dairy and meat, and the use of dietary fibre in new food product development.


The editors of this book, both well known internationally for their work in this area have drawn together chapters written by a team of well known professionals providing a book that is an essential purchase for food scientists, technologists and nutritional scientists.


Contents:

Chapter 1 The application of Dietary Fibre in the Food Industry:– an overview.

Chapter 2 Dietary Fibre definition and composition.


Chapter 3 Nutritional benefits of dietary enriched foods.


Chapter 4 Dietary fibre advice from health professionals.


Chapter 5 Consumer perception of dietary fibre and dietary fibre enriched products.


Chapter 6 Dietary Fibres as Nutraceuticals.


Chapter 7 Rheological properties of dietary fibres.


Chapter 8 The application of Microscopy in determining the microstructure of dietary enriched foods.


Chapter 9 Applications of Dietary fibre in Cereal foods.


Chapter 10 Applications of dietary fibre in Dairy foods.


Chapter 11 Applications of dietary fibre in Meat foods.


Chapter 12 Challenges posed by dietary fibre use in New Product Development


PRODUCT DETAILS

ISBN-13: 9781405121514
Publisher: John Wiley & Sons Ltd (Wiley–Blackwell)
Publication date: September, 2020
Pages: 320
Weight: 571g
Availability: Not yet published
Subcategories: General Practice, Nutrition

MEET THE AUTHOR

Dr Charles Brennan, Institute of Food Nutrition & Human Health, New Zealand

Dr Victor Kuri, University of Plymouth, Seale Hayne, Department of Agriculture & Food, UK

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