Fibre-Rich and Wholegrain Foods
Fibre-Rich and Wholegrain Foods

Author: Jan A Delcour

Publisher: Elsevier

Published: 2013-03-26

Total Pages: 488

ISBN-13: 0857095781

DOWNLOAD EBOOK

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

Dietary Fiber
Dietary Fiber

Author: David Betancur-Ancona

Publisher: Nova Science Publishers

Published: 2013

Total Pages: 0

ISBN-13: 9781628089318

DOWNLOAD EBOOK

Dietary fibre is a broad term that includes non-digestible complex carbohydrates, such as cellulose, hemicellulose, mucilage and colloids, like pectin, carrageenan and arabic, xanthan or guar gum. Dietary fibre is a plant basic structural factor and exists in water-soluble and non-soluble form. Soluble fibre is found in certain fruits and vegetables such as oranges, apples, bananas, broccoli and carrots. It also exists in large amounts in legumes such as peas, soybeans, lentils and beans. Secondary sources include oat bran, soybeans, nuts and seeds. Sources of insoluble fibre are whole grain foods, wheat bran, nuts and seeds. Vegetables, such as green beans, leek, cabbage, cauliflower, broccoli, radish and carrot are high-fibre foods. Purported benefits of fibre include gastro-intestinal health, cardiovascular health, weight management, satiety, glycemic control and prebiotics. Recommended intakes, 2035 g/day for healthy adults and children over age 5, are not being met, because intake of good sources of dietary fibre, fruits, vegetables, whole and high-fibre grain products, and legumes are low. The importance of food fibres has led to the development of a large and potential market for fibre-rich products and ingredients and nowadays there is a trend to find new sources of dietary fibre. In recent years, dietary fibre has received increasing attention from researchers and industry due to the likely beneficial effects on the reduction of cardiovascular and diverticulitis diseases, blood cholesterol, diabetes, and colon cancer. The contributors to this volume provide an assessment of not only the impact of the biological and functional potential of different dietary fibre sources but also their health implications.

Whole Grains and Health
Whole Grains and Health

Author: Len Marquart

Publisher: John Wiley & Sons

Published: 2008-02-28

Total Pages: 353

ISBN-13: 0470276363

DOWNLOAD EBOOK

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.

Whole-grain Foods in Health and Disease
Whole-grain Foods in Health and Disease

Author: Len Marquart

Publisher:

Published: 2002

Total Pages: 402

ISBN-13:

DOWNLOAD EBOOK

This resource provides a broad-based foundation of knowledge about whole-grains, including the latest information on health benefits and disease prevention resulting from consumption of whole-grains as well as information on consumer knowledge, attitudes, and behaviors toward whole-grain foods.

Dietary Fiber and Health
Dietary Fiber and Health

Author: Susan Cho

Publisher: CRC Press

Published: 2012-05-29

Total Pages: 561

ISBN-13: 1439899290

DOWNLOAD EBOOK

Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians, and regulatory agencies, Dietary Fiber and Health discusses critical findings from the Ninth Vahouny Fiber Symposium about the significance of dietary fiber and ways to get more fiber in our diet. Steeped in research and the latest data from international experts, the book explores a range of topics related to this essential nutrient, including: The relationship between fiber and weight management, gastrointestinal health, heart disease, cancer, and glucose metabolism Prebiotic effects of fiber and the characteristics and modulation of healthy flora The health benefits of novel fibers such as inulin The characteristics of maltodextrin, Fibersol-2, and low viscous fiber on satiety, glycemia, microbiota, and other properties The impact of the new definition of dietary fiber published by the Codex Alimentarius Commission The properties and immunological impact of Galactooligosaccharide and research on its effect on colitis Resistant starch and associated compounds Oat, rye, barley, and other fibers Regulatory issues, including GRAS notice procedure It is imperative that food product developers formulate foods with fiber and that health professionals recommend foods high in fiber to improve public health. The contributors to this volume provide a survey of not only the impact of fiber on human health, but also the myriad opportunities for fiber ingredients to be incorporated into foods for the benefit of consumers.

Whole Grains and Health
Whole Grains and Health

Author: Rikard Landberg

Publisher: John Wiley & Sons

Published: 2021-05-24

Total Pages: 492

ISBN-13: 1118939433

DOWNLOAD EBOOK

WHOLE GRAINS AND HEALTH The updated guide to whole grains and their integral role in nutritional health In an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains’ functional components, associated biomarkers and overall impact upon human health. Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features: Summaries of large research projects on the health effects of whole grain in Europe and the US New data on the associations between whole grain consumption and risk of developing chronic diseases Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and health effects related to the diet Information on the use of genomics in studies of how gene-expression profiles change in response to whole grain intake Newly identified bioactive compounds in whole grains and whole grain fractions The new EU regulations on health claims that affect whole grain food products Providing information that will be of interest to food scientists, healthcare specialists and food industry professionals alike, the second edition of Whole Grains and Health is an essential resource for anyone concerned with the impact whole grains may have upon health.

The F-Factor Diet
The F-Factor Diet

Author: Tanya Zuckerbrot

Publisher: Penguin

Published: 2007-12-04

Total Pages: 292

ISBN-13: 9780399533747

DOWNLOAD EBOOK

Updated with must-have new recipes, diet tips, and research. Discover the simple secret to permanent weight loss and optimal health, as seen on Dr. Oz. Fad diets come and go, but after more than two decades of success stories and media attention, The F-Factor Diet has stood the test of time. Now hailed as the go-to lifestyle program for anyone who wants to improve their health and lose weight for good, F-Factor’s scientifically proven approach allows you to achieve results without hunger, deprivation, or denial. Change your life without disrupting your lifestyle: dine out, drink alcohol, eat carbs, and work out less from Day 1. Now revised and updated with new recipes, diet tips, and research, The F-Factor Diet includes: · An easy to follow 3-step program to shed pounds, boost energy, and increase longevity, on which men lose an average of 15 lbs., and women 10 lbs., in just one month. · More than 75 quick and delicious F-Factor approved recipes plus a complete set of guidelines for dining out and ordering in. · Proven tips, tools, and solutions to keep you motivated, inspired, and on track. It’s time to change your life forever and join the F-Factor movement. Your journey to a happier, healthier you begins now!

Diet and Health
Diet and Health

Author: National Research Council

Publisher: National Academies Press

Published: 1989-01-01

Total Pages: 765

ISBN-13: 0309039940

DOWNLOAD EBOOK

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Food
Food

Author: Dr. Mark Hyman

Publisher: Little, Brown Spark

Published: 2018-02-27

Total Pages: 274

ISBN-13: 0316338850

DOWNLOAD EBOOK

#1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided "common sense," food-industry lobbying, bad science, and corrupt food polices and guidelines have only deepened our crisis of nutritional confusion, leaving us overwhelmed and anxious when we head to the grocery store. Thankfully, bestselling author Dr. Mark Hyman is here to set the record straight. In Food: What the Heck Should I Eat? -- his most comprehensive book yet -- he takes a close look at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners, and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food's role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact the environment, the economy, social justice, and personal health, painting a holistic picture of growing, cooking, and eating food in ways that nourish our bodies and the earth while creating a healthy society. With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes, Food: What the Heck Should I Eat? is a no-nonsense guide to achieving optimal weight and lifelong health.