High fiber ingredients: [practical guides for the food industry]
Gespeichert in:
| Beteilige Person: | |
|---|---|
| Format: | Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
St. Paul, Minn.
Eagan Pr.
2001
|
| Schriftenreihe: | Eagan Press handbook series
|
| Schlagwörter: | |
| Links: | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009636266&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Umfang: | VI, 97 S. graph. Darst. |
| ISBN: | 1891127233 |
Internformat
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Datensatz im Suchindex
| DE-BY-TUM_call_number | 1002 LEB 422f 10.2001 B 322 |
|---|---|
| DE-BY-TUM_katkey | 1242013 |
| DE-BY-TUM_location | 10 |
| DE-BY-TUM_media_number | 040004147795 |
| _version_ | 1821932334339850240 |
| adam_text | Titel: High fiber ingredients
Autor: Nelson, Amy L.
Jahr: 2001
Contents
1. Defining High-Fiber Ingredient Terminology • 1
History of Dietary Fiber
Composition: insoluble dietary fibers • soluble dietary fibers
Production and Processing of High-Fiber Ingredients: cereal-based ingredients • plant extracts
or isolates • fruit-based ingredients • other sources
2. High-Fiber Properties and Analyses • 29
Factors Influencing Properties: type of fiber source • type and degree of processing
Properties of High-Fiber Ingredients: solubility • viscosity • gelation • water-binding capacity •
oil-binding capacity • mineral and organic molecule binding
Fiber Analyses: total dietary fiber • soluble/insoluble dietary fiber
Ingredient Specifications
3. Baked Goods and Extruded Applications • 45
Breads and Related Products: addition of fiber to bread • effects of high-fiber ingredients
on bread
Cookies: cookie spread • tenderness and crispness • top grain and surface cracking • color •
flavor
Cakes, Muffins, and Other Batter Formulations: crumb quality • suspension agents • shelf life
Batters and Breadings
Other Baked Products
Extruded Products
Low-Fat Baked Goods: bulking agents • aeration • moistness/lubricity • shelf-life extension
Troubleshooting
4. Beverage and Dairy Applications • 63
Beverages: adjustments for insoluble fibers • effects of high-fiber ingredients • choosing high-fiber
ingredients
Dairy Applications: cheese • yogurt and pudding products • ice cream and frozen desserts
Troubleshooting
5. Other Applications • 73
Jams, Jellies, and Preserves
Icings, Frostings, and Glazes
Confectionery: chocolates • soft confections • hard candies
Meat, Poultry, Seafood, and Analog Products: properties affected • formulation considerations
Soups, Sauces, Gravies, and Salad Dressings
Troubleshooting
6. Special Topics • 83
Health and Nutrition Aspects: cereal-based high-fiber ingredients • plant-derived high-fiber ingredients
other high-fiber ingredient sources
Labeling, Nutrient Content, and Health Claims: nutrient declaration • nutrient content claims •
other labeling issues • health claims
Glossary • 93
Index • 95
|
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| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| id | DE-604.BV014069773 |
| illustrated | Illustrated |
| indexdate | 2024-12-20T10:58:36Z |
| institution | BVB |
| isbn | 1891127233 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009636266 |
| oclc_num | 633387622 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | VI, 97 S. graph. Darst. |
| publishDate | 2001 |
| publishDateSearch | 2001 |
| publishDateSort | 2001 |
| publisher | Eagan Pr. |
| record_format | marc |
| series2 | Eagan Press handbook series |
| spellingShingle | Nelson, Amy L. High fiber ingredients [practical guides for the food industry] Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Ballaststoff (DE-588)4004346-0 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4123619-1 (DE-588)4004346-0 (DE-588)4034901-9 |
| title | High fiber ingredients [practical guides for the food industry] |
| title_alt | High-fiber ingredients |
| title_auth | High fiber ingredients [practical guides for the food industry] |
| title_exact_search | High fiber ingredients [practical guides for the food industry] |
| title_full | High fiber ingredients [practical guides for the food industry] Amy L. Nelson |
| title_fullStr | High fiber ingredients [practical guides for the food industry] Amy L. Nelson |
| title_full_unstemmed | High fiber ingredients [practical guides for the food industry] Amy L. Nelson |
| title_short | High fiber ingredients |
| title_sort | high fiber ingredients practical guides for the food industry |
| title_sub | [practical guides for the food industry] |
| topic | Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Ballaststoff (DE-588)4004346-0 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Lebensmittelinhaltsstoff Ballaststoff Lebensmitteltechnologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009636266&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT nelsonamyl highfiberingredientspracticalguidesforthefoodindustry AT nelsonamyl highfiberingredients |
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Teilbibliothek Weihenstephan
| Signatur: |
1002 LEB 422f 10.2001 B 322
Lageplan |
|---|---|
| Exemplar 1 | Ausleihbar Am Standort |