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Cereal Technology Book from C.H.I.P.S.

Technology of Functional Cereal Products
edited by B. R. Hamaker

Technology of Functional Cereal Products covers technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality.

Features:

  • reviews technologies for producing a wide range of cereal products
  • discusses the health effect of cereals, including whole grain foods and cereal micronutrients
  • describes consumer perception of health promoting cereal products
  • reviews grain improvement, low GI products and other issues
  • includes chapters dedicated to a range of product types

Part One 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.

Part Two 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.

Contents

Part One: Introductory Issues

Consumers and functional cereal products

  • Why is it important to understand consumer perceptions? Consumption of grain-based foods
  • Perceived barriers to eating wholegrain products
  • Interventions to increase intake of grain-based foods
  • Functional cereal products
  • Consumer perceptions of functional grain products

Labeling and regulatory issues related to functional cereal products

  • Regulation and labelling of functional cereal products from CODEX
  • Regulation and labelling of functional cereal products in the European Union
  • Regulation and labeling of functional cereal products in the USA
  • Whole grain definitions and health claims current and emerging issues

Fiber, whole grains and disease prevention

  • Fiber, whole grains and obesity
  • Fiber, whole grains and cardiovascular disease
  • Fiber, whole grains, and the colon and digestive tract
  • Fiber and whole grains and all cause mortality

Resistant starch and health

  • Health effects of resistant starch
  • Resistant starch for food development

Micronutrients in cereal products: their bioactivities and effects on health

  • Health effects of naturally occurring micronutrients in cereal products
  • Minerals and mineral bioavailability
  • Vitamins and vitamin bioavailability
  • Bioactive phytochemicals other than vitamins
  • Micronutrients added to cereal products and their health effects

Whole-grain consumption and insulin sensitivity

  • The global burden of insulin resistance
  • Potential mechanisms
  • Observational evidence / cross-sectional and prospective epidemiologic studies
  • Experimental evidence clinical investigations and controlled trials

Determining the functional properties of food components in the gastrointestinal tract

  • Functional properties of food components in the gastrointestinal tract
  • In vitro and in vivo methods to determine the functional properties (in the GI tract) of food components
  • In vitro gut models
  • In vitro evaluation of the bio-availability of nutrients of food components
  • In vitro evaluation of the fermentability of nutrients of food components
  • In vivo evaluation, in animal models, of the bio-availability of nutrients of food components
  • In vivo evaluation, in human volunteers, of the bio-availability of nutrients properties of food components
  • In vivo evaluation, in human volunteers and animal models, of the fermentability of nutrients, functional properties and/or benefits/risks of food components
  • In vivo evaluation of satiety and satiation induced by a food component
  • In vitro and in vivo evaluation of antioxidants bio-availability and properties of food component

Part Two: Technology of Functional Cereal Products

Improving the nutritional quality of cereals by conventional and novel approaches

  • Technologies for grain improvement
  • Improvement of protein quality
  • Developing resistant starch
  • Improving dietary fibre composition
  • Increasing vitamins and minerals

Novel high fibre and whole grain breads

  • Whole grains, refined grains, and high fibre fortified refined grains to make bread
  • Health benefits of high fibre and whole grain white breads: protective nature in the diet
  • Novel high fibre and whole grain breads
  • Consumer attitude towards high fibre breads and whole grain white breads
  • Particular difficulties in the development of high fibre and whole grain white breads: effects of formulation and processing technology

Oat bread and other oat products

  • Oats as a food raw-material
  • Basics on oat
  • The range of oat food products
  • Bioactive compounds and health benefits of oat and oat products
  • Challenges in the development of functional oat products

Rye bread and other rye products

  • Chemistry and properties of rye grain nutrients and bioactive compounds
  • Process technologies and rye food products
  • Health effects of dietary fiber
  • Bioavailability and health effects of bioactive phenolic compounds in rye
  • Health benefits of rye bread and other rye products
  • Alkylresorcinols as biomarkers of rye intake

Functional barley products

  • The range of barley products
  • Health benefits of barley
  • Particular difficulties in the development of functional barley products
  • Manufacturing technology

Products containing other speciality grains: sorghum, the millets and pseudocereals

  • The grains
  • Consumer attitudes
  • Traditional food products and processing technologies
  • Modern foods and processing technologies

Vitamin and mineral fortification of bread

  • Vitamin and mineral fortification of bread
  • Range of vitamins and minerals added to bread and the health benefits
  • Consumer attitude towards fortified bread
  • Particular difficulties in the development of vitamin and mineral fortified breads
  • Development and manufacturing technology of vitamin and mineral fortified breads
  • Fortification drawbacks

Omega 3 enriched bread

  • Sources and Health Benefits of Omega-3 Lipids
  • Consumer awareness, potential market, products and claims
  • Development and manufacturing technology

Soy-enriched bread

  • Physico-chemical properties of soy-enriched bread
  • Effect of soy addition on staling (firming) of bread
  • Health Benefits of soy-enriched bread

Inulin in bread and other cereal-based products

  • Trends in food consumption and product development
  • Inulin: structure, occurrence and general properties
  • Trends in bread consumption
  • Development of inulin enriched bread
  • Inulin in product development of other cereal-based products
  • Nutrition and health claims on inulin containing cereal products

High-fibre pasta products

  • Pasta origins and importance as a food commodity
  • Typical composition of pasta and noodles
  • Pasta and Glycaemic Index
  • The influence of pasta processing on pasta structure
  • Dietary fibre enrichment of pasta

Functional cereal products for those with gluten intolerance

  • Difficulties in producing gluten-free breads
  • Ingredients suitable for gluten-free bread production
  • Improving the quality of gluten-free bread

Converting oats to high-fibre products for use in functional foods

  • Health benefits of functional high-fibre oat products
  • Isolating and concentrating oat beta-glucans using solvent extraction methods
  • Isolating and concentrating oat beta-glucans using milling methods
  • Isolating and concentrating oat beta-glucans using alkaline and acidic extractions
  • Isolating and concentrating oat beta-glucans using thermal and frozen extraction methods
  • Isolating and concentrating oat beta-glucans using biotechnological enzymatic methods
  • Application of high value functional high-fibre oat products in functional foods

Improving the use of dietary fibre and other functional ingredients to lower the GI of cereal products

  • Glycemic Index (GI) and Glycemic Load
  • Carbohydrate digestibility
  • Dietary fiber and GI
  • Ingredients for low GI foods
  • Effects of processing on the properties of dietary fiber ingredients and formulation challenge

Methods to slow starch digestion rate in functional cereal products

  • Slowly digestible and resistant characteristics of raw starches
  • Starch structural modification
  • Influence of other food components on starch digestion rate
  • Slowly digestible starch and low glycemic index cereal foods

Index

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Technology of Functional Cereal Products
edited by B. R. Hamaker
2007 568 pages $268.95 + shipping
Texas residents please add 6.75 % sales tax

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