Technology of functional cereal products. (2007)

• Record Type: Book
• Further Information: Note: Edited by Bruce R. Hamaker.
• Other Names: Hamaker, Bruce R
• Contents: Part 1 Introductory issues: Consumers and functional cereal products; Labeling and regulatory issues related to functional cereal products; Fiber, whole grains and disease prevention; Resistant starch and health; Micronutrients in cereal products: Their bioactivities and effects on health; Whole-grain consumption and insulin sensitivity; Determining the functional properties of food components in the gastrointestinal tract. Part 2 Technology of functional cereal products: Improving the nutritional quality of cereals by conventional and novel approaches; Novel high fibre and whole grain breads; Oat bread and other oat products; Rye bread and other rye products; Functional barley products; Products containing other speciality grains: Sorghum, the millets and pseudocereals; Vitamin and mineral fortification of bread; Omega 3 enriched bread; Soy-enriched bread; Inulin in bread and other cereal-based products; High-fibre pasta products; Functional cereal products for those with gluten intolerance; Converting oats to high-fibre products for use in functional foods; Improving the use of dietary fibre and other functional ingredients to lower the GI of cereal products; Methods to slow starch digestion rate in functional cereal products.
• Publisher Details: Place of publication not identified : Woodhead Publishing
• Publication Date: 2007
• Extent: 1 online resource (568 pages)
• Subjects: 664.7; Cereal products; Functional foods; Enriched cereal products
• Languages: English
• ISBNs: 9781845693886; 1845693884
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.