Chocolates and Confections March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
Industrial Manufacture of Snack Foods April 2008
Over 400 pages of flow charts, diagrams, manufacturing processes and detailed methods for the production of Snack Foods
Sweeteners Handbook, 3rd Edition November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs
Advanced Dietary Fibre Technology
DBV McCleary, L Prosky
Blackwell Publishing Ltd.
ISBN
NO: 0632056347
Published:
February 2001
UK
Price: £99
(
€133.50
,
$197.00
)
Nutrition and Diet for a Healthy Lifestyle - Nutrition and diet for heatlhy lifestyles in Europe; Dietary advice in North America: The good, the bad and the unheeded; Chemistry, Structure and Rheology - Light microscopic investigations on dietary fibre; Assembly and rheology of non-starch polysaccharides; The structures and architectures of plant cell walls define dietary fibre composition and the textures of foods; Measurement of Dietary Fibre and Dietary Fibre Components - What is dietary fibre? - A new look at the definition; Development of dietary fibre methodology; Measurement of dietary fibre componenets: The importance of enzyme purity, activity and specificity; In vivo and in vitro methods for resistant starch measurement; Regulatory Issues - Analytical issues regarding the regulatory aspects of dietary fiber nutrition labeling; Regulatory issues relating to dietary fibre in the European context; Health Benefits of Dietary Fibre - Dietary fibre in health and disease; Dietary fibre, carbohydrate metabolism and chronic disease; Dietary fibre and gastrointestinal function; Dietary fibres and dietary lipids; Food polysaccharides, glucose absorption and insulin sensitivity; Fermentation of oligosaccharides and influences of fermentation products; Cholesterol lowering properties of cereal fibres and fractions; Effects of psyllium on cholesterol levels; Non-digestible carbohydrates and gut function - Implications for carcinogenesis; Cereal fibre and heart disease; Technological Aspects - Developing fibre rich foods in the 21st century; Technological aspects of dietary fibre; Oatrim and nutrim X: Technological development and nutritional properties; Effects of processing on the properties of dietary fibre; Fibres and fibre blends for individual needs - A physiological and technological approach; Cereal Cell-Wall Polysaccharides - Cereal arabinoxylan: Occurence, structure and properties; Cereal B-Glucans: Structure, properties and health claims; Legume-Seed Polysaccharides - Novel galactomannans and galacto-manno-oligosaccharides from Guar; Physiological and technological functions of partially hydrolysed Guar gum (modified galactomannans); Dietary fibres of lupins and other grain legumes; Pectins - Pectins, their origin, structure and functions; Chemistry and enzymology of pectins; Resistant Starch - Resistant starch: Plant breeding, applications development and commercial use; In Vivo and In Vitro digestion of resistant starch; Resistant starch, health aspects and food uses; Structural features of resistant starch; Other Polysaccharides - Nutritional benefits of larch arabinogalactan; Oligosaccharides - Non-digestible oligosaccharides and polysaccharides: Their physiological effects and health implications; Development and beneficial effects of fructooligosaccharides (neosugar); Fructooligosaccharides and other fructans: Chemistry, structure and nutritional effects; Galacto-oligosaccharides: Properties and health aspects; Polydextrose: Analysis and physiological benefits; Fibersol-2: A soluble, non digestible, starch-derived dietary fibre
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