Technology of functional cereal products

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 cer...

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Bibliographic Details
Other Authors: Hamaker, Bruce R.
Format: eBook
Language: English
Published: Boca Raton : Cambridge : CRC ; Woodhead, c2008.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Cereal products.
Functional foods.
Enriched cereal products.
elektronické knihy
electronic books
ISBN: 9781845693886
9781613444085
9781420066739
9781845691776
Physical Description: 1 online zdroj (xx, 548 p.) : ill.

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Table of contents

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020 |a 9781845693886  |q (ebook) 
020 |a 9781613444085  |q (ebook) 
020 |z 9781420066739 
020 |z 9781845691776 
035 |a (OCoLC)308574551  |z (OCoLC)212722023 
040 |a IWA  |b eng  |c IWA  |d N$T  |d YDXCP  |d IL4I4  |d OCLCQ  |d KNOVL  |d OCLCQ  |d ZCU  |d KNOVL  |d OCLCF  |d OPELS  |d KNOVL  |d CRCPR 
245 0 0 |a Technology of functional cereal products  |h [elektronický zdroj] /  |c edited by Bruce R. Hamaker. 
260 |a Boca Raton :  |b CRC ;  |a Cambridge :  |b Woodhead,  |c c2008. 
300 |a 1 online zdroj (xx, 548 p.) :  |b ill. 
490 1 |a Woodhead Publishing in food science, technology and nutrition 
504 |a Includes bibliographical references and index. 
505 0 |a pt. 1. Introductory issues -- pt. 2. Technology of functional cereal products. 
520 |a 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-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal productsDiscusses the health effect of cereals, including whole grain foods and cereal micronutrientsDescribes consumer perception of health promoting cereal products. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Cereal products. 
650 0 |a Functional foods. 
650 0 |a Enriched cereal products. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Hamaker, Bruce R. 
730 0 |a FOODnetBASE. 
776 0 8 |i Print version:  |t Technology of functional cereal products.  |d Boca Raton : CRC ; Cambridge : Woodhead, c2008  |z 9781420066739  |z 1420066730  |w (OCoLC)195628494 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpTFCP0002/technology_of_functional_cereal_products  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79403  |d 79403 
993 |x NEPOSILAT  |y EIZ 

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