Download PDF by B R Hamaker: Technology of Functional Cereal Products (Woodhead

By B R Hamaker

ISBN-10: 1420066730

ISBN-13: 9781420066739

ISBN-10: 1845691776

ISBN-13: 9781845691776

ISBN-10: 1845693884

ISBN-13: 9781845693886

Cereal grains and their fractions comprise many health-protecting compounds akin to phytochemicals, supplements and indigestible carbohydrates, however the texture and style of sensible cereal items should be lower than perfect. this crucial assortment stories applied sciences for generating a variety of cereal items with varied health-promoting homes and extra appropriate sensory quality.

The first a part of the publication discusses the wellbeing and fitness results of cereals, with chapters on issues comparable to entire grain meals, cereal micronutrients and resistant starch. patron notion of health-promoting cereal items and regulatory and labelling concerns also are defined. the second one half specializes in applied sciences to enhance the standard of useful cereal items, reviewing concerns reminiscent of grain development, novel cereal-derived elements and formula of low GI items. Chapters devoted to quite a lot of product varieties also are incorporated, overlaying cereal meals made of oats, rye, barley and speciality grains and breads fortified with nutrients, soy and omega-3 lipids between others.

Technology of practical cereal items is a vital reference for all these excited by examine and improvement of health-promoting cereal-based foods.

  • Reviews applied sciences for generating quite a lot of cereal products
  • Discusses the overall healthiness impression of cereals, together with entire grain meals and cereal micronutrients
  • Describes patron belief of overall healthiness selling cereal products

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Extra info for Technology of Functional Cereal Products (Woodhead Publishing in Food Science, Technology and Nutrition)

Sample text

2004) argue that most of the research has concentrated on possible health effects while little is known about how consumers respond to them. Early work on attitudes towards functional foods found people to be suspicious about the potential unnaturalness of these foods as a category, although reaction to concrete examples of foods seemed to be more positive (Poulsen, 1999). Blades (2000) claims that the confusion amongst the public about the role of functional foods is due to the relatively new concept.

Hilliam (1996), however, says that acceptance of functional foods indicates a bias towards higher socio-economic groups showing a higher willingness or ability to pay premium prices as well as knowledge and higher awareness. Having young children in the house (Gilbert, 1997) as well as experience with relatives’ loss of good health (Childs, 1997; Wrick, 1995; Milner, 2000) have also been shown to act as incentives to adopt disease-preventative food habits. 7 Future trends From wholegrain consumption data in the United States and the United Kingdom it is clear that wholegrain consumers tend on the whole to be male (maybe due to total amount consumed), older in age and from higher socioeconomic groups; they are also more likely to be non-smokers who take regular exercise, take vitamin and mineral supplements and are not over weight.

2 Substantiation of a claim should be based on human data, primarily 26 Technology of functional cereal products from intervention studies the design of which should include the following considerations: (a) Study groups that are representative of the target group. (b) Appropriate controls. (c) An adequate duration of exposure and follow up to demonstrate the intended effect. (d) Characterisation of the study groups’ background diet and other relevant aspects of lifestyle. (e) An amount of the food or food component consistent with its intended pattern of consumption.

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Technology of Functional Cereal Products (Woodhead Publishing in Food Science, Technology and Nutrition) by B R Hamaker


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