UID:
edoccha_9960072712702883
Format:
1 online resource (569 p.)
ISBN:
1-61344-408-7
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1-84569-388-4
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality.The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoti
Note:
Description based upon print version of record.
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Cover; Technology of functional cereal products; Copyright; Contents; Contributor contact details; Preface; Part I Introductory issues; 1 Consumers and functional cereal products; 1.1 Why is it important to understand consumer perceptions?; 1.2 Consumption of grain-based foods; 1.3 Perceived barriers to eating wholegrain products; 1.4 Interventions to increase intake of grain-based foods; 1.5 Functional cereal products; 1.6 Consumer perceptions of functional grain products; 1.7 Future trends; 1.8 Acknowledgements; 1.9 References
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2 Labelling and regulatory issues related to functional cereal products2.1 Introduction; 2.2 Regulation and labelling of functional cereal products from Codex; 2.3 Regulation and labelling of functional cereal products in the European Union; 2.4 Regulation and labelling of functional cereal products in the United States; 2.5 Whole grain definitions and health claims - current and emerging issues; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 References; 3 Fiber, whole grains, and disease prevention; 3.1 Introduction; 3.2 Fiber, whole grains, and obesity
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3.3 Fiber, whole grains, and cardiovascular disease3.4 Fiber, whole grains, and the colon and digestive tract; 3.5 Fiber, whole grains, and all-cause mortality; 3.6 Summary; 3.7 References; 4 Resistant starch and health; 4.1 Introduction; 4.2 Health effects of resistant starch; 4.3 Resistant starch for food development; 4.4 Conclusion; 4.5 References; 5 Micronutrients in cereal products: their bioactivities and effects on health; 5.1 Introduction; 5.2 Health effects of naturally occurring micronutrients in cereal products; 5.3 Minerals and mineral bioavailability
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5.4 Vitamins and vitamin bioavailability5.5 Bioactive phytochemicals other than vitamins; 5.6 Micronutrients added to cereal products and their health effects; 5.7 Future trends; 5.8 Sources of further information and advice; 5.9 References; 6 Whole grain consumption and insulin sensitivity; 6.1 Introduction; 6.2 The global burden of insulin resistance; 6.3 Potential mechanisms; 6.4 Observational evidence/cross-sectional and prospective epidemiologic studies; 6.5 Experimental evidence - clinical investigations and controlled trials; 6.6 Summary and future trends
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6.7 Sources of information and advice6.8 References; 7 Determining the functional properties of food components in the gastrointestinal tract; 7.1 Introduction; 7.2 Functional properties of food components in the gastrointestinal tract; 7.3 In vitro and in vivo methods for determining the functional properties (in the gastrointestinal tract) of food components; 7.4 In vitro gut models; 7.5 In vitro evaluation of the bioavailability of nutrients of food components; 7.6 In vitro evaluation of the fermentability of nutrients of food components
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7.7 In vivo evaluation, in animal models, of the bioavailability of nutrients of food components
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English
Additional Edition:
ISBN 1-84569-177-6
Language:
English
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