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6 produkter

Breakfast Cereals and How They Are Made
Raw Materials, Processing, and Production
AvAlicia A. Perdon,Sylvia L. Schonauerm. fl.
Häftad, Engelska, 2020
2 449 kr
Skickas inom 10-15 vardagar
Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle - from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops.

Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.
Provides an up-to-date, end-to-end overview of the production process of cereal products Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content Includes essential information on both ingredients and processes in the production of breakfast cereals Discusses materials, cooking and packaging Includes nutrition, quality and safety
Breakfast Cereals and How They Are Made
Raw Materials, Processing, and Production
AvKaisa Poutanen,Sylvia L. Schonauerm. fl.
E-bok
Engelska, 2020
3 462 kr
Läs direkt efter köp
Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops.Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.- Provides an up-to-date, end-to-end overview of the production process of cereal products- Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content- Includes essential information on both ingredients and processes in the production of breakfast cereals- Discusses materials, cooking and packaging- Includes nutrition, quality and safety
Rye and Health
AvPer Aman,Kaisa Poutanen
E-bok
Engelska, 2014
2 397 kr
Läs direkt efter köp
Rye has been known to stimulate weight loss, prevent gallstones, lower the risk of type 2 diabetes, promote gastrointestinal health, and improve cardiovascular conditions. Given rye’s many health benefits, it’s no wonder that nutritionists, the grains industry, and in turn consumers have been giving this healthy grain much more attention.

Rye and Health, edited by veteran food technology and nutrition scientists Kaisa Poutanen and Per Åman, explains in detail the composition of rye and its physiological and health effects on humans using the latest research and information available
This important new book covers:
The chemical composition of rye Applications of rye in food production The digestion of rye dietary fiber and its effects on gut metabolism The many bioactive compounds of rye—including lignans, alkylresorcinols, phenolic acids, benzoxazinoids, phytosterols, tocopherols and tocotrienols—and their importance in human health Up-to-date findings on biomarkers and how they can be used in intervention and epidemiological studies to link rye intake with disease risk Rye’s influence on glucose levels and other satiating effects Relationships between rye intake and certain Western diseases such as type 2 diabetes, prostate cancer, and colorectal cancer
Whole Grains and Health
AvMarla Reicks,Kaisa Poutanenm. fl.
E-bok
PDF, Engelska, 2008
3 818 kr
Läs direkt efter köp
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.
Fibre-Rich and Wholegrain Foods
Improving Quality
AvJan A Delcour,Kaisa Poutanen
Inbunden, Engelska, 2013
2 119 kr
Skickas inom 10-15 vardagar
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 productsConsiders analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foodsExplores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres
Fibre-Rich and Wholegrain Foods
Improving Quality
AvKaisa Poutanen,Jan A Delcour
E-bok
Engelska, 2013
2 683 kr
Läs direkt efter köp
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

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Kaisa Poutanen – författare

Breakfast Cereals and How They Are Made

Breakfast Cereals and How They Are Made

Rye and Health

Whole Grains and Health

Fibre-Rich and Wholegrain Foods

Fibre-Rich and Wholegrain Foods

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