Consumer Driven Cereal Innovation

Where Science Meets Industry
 
 
Woodhead Publishing and AACC International Press
  • 1. Auflage
  • |
  • erschienen am 9. Juni 2016
  • |
  • 100 Seiten
 
E-Book | ePUB mit Adobe DRM | Systemvoraussetzungen
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-0-12-810457-6 (ISBN)
 

Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers' demands and expectations.

Consumers' needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer important questions regarding these essential needs. With respect to safety, the cereal industry can already boast of an excellent reputation and a long tradition of safeguarding cereals and their products. But how can one define 'healthy"? How does one distinguish between reality and fiction? If the best ways to add health benefits to cereal products are to be determined, the consumer's palate needs first to be pleased. What are the most cost-effective ways to manufacture grain-based products for safety, health, and palatability? This conference addressed these important questions and this book is the result of the research and insights of many of the brightest minds in grain science today.

Areas of Focus - Consumer Driven Cereal Innovation Conference Proceedings

Plenary - Papers from Invited Lecturers: Consumer Attitudes Towards Healthy Cereal Products Consumer, Cereals and Health: Trends, Fads and Reality Health Benefits of Whole Grain Products

Science Track: Consumer Insights and Nutritional Aspects of Innovative Cereal-based Products - Nutritional and Sensory Quality - Physiology Cereals: Source of High Quality Nutrients - Regulation and Functional Nutrients - Methodology

Technology Track: Better processes for Better Nutrition Bioactive Ingredients Product Quality - Product Texture and Quality - Shelf Life - Toxicology

  • Englisch
  • San Diego
  • |
  • USA
Elsevier Science
  • 3,66 MB
978-0-12-810457-6 (9780128104576)
0128104570 (0128104570)
weitere Ausgaben werden ermittelt
  • Front Cover
  • Consumer Driven Cereal Innovation: Where Science Meets Industry
  • Copyright Page
  • Table of Contents
  • Preface
  • UNIT I: PLENARY SESSIONS
  • PART 1: INVITED LECTURES
  • Chapter 1. Consumer Attitudes Towards Healthy Cereal Products
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS
  • CONCLUSIONS
  • ACKNOWLEDGMENTS
  • LITERATURE CITED
  • Chapter 2. Consumer, Cereals and Health: Trends, Fads and Reality
  • INTRODUCTION
  • WHOLE GRAIN AND CHRONIC DISEASE: LATEST FINDINGS
  • CARBOHYDRATE QUALITY AND QUANTITY AND DISEASE RISK: LATEST STUDIES
  • LITERATURE CITED
  • Chapter 3. Health Benefits of Whole Grain Products
  • INTRODUCTION
  • BETAINE
  • ANTIOXIDANTS
  • LIGNANS
  • RAPID SCREENING TEST DEVELOPMENT
  • LITERATURE CITED
  • Abstracts
  • Futures for the Agri-Industry. Nutrition & Health 2020-A Scenario Example
  • Bringing Cereal Based Foods Back in the Core of People's Diet
  • Effects of Cereal Foods on Glucose and Insulin Metabolism: A Nutrigenomics Approach
  • Diet, Obesity and Genes in Europe: Diogenes and Other Projects
  • Implications of the New EU Legislation Regarding Health Claims
  • UNIT II: SCIENCE TRACK
  • PART 2: CONSUMER INSIGHTS AND NUTRITIONAL ASPECTS OF INNOVATIVE CEREAL-BASED PRODUCTS
  • Section 1: Nutritional and Sensory Quality Physiology
  • Chapter 4. (Bio)processing as Tool to Tailor Cereal Flavour
  • INTRODUCTION
  • MILLING FRACTIONATION
  • SOURDOUGH FERMENTATION AND BAKING
  • GERMINATION AND HEAT TREATMENTS
  • ENZYMATIC FLAVOUR DESIGN
  • CONCLUSIONS
  • LITERATURE CITED
  • Abstracts
  • How to Make Good Dough - Revitalizing Your Product Portfolio by Understanding Consumer Needs
  • Assessment of the Suitability of a Range of Gluten-Free Cereals for Their Potential Use in Gluten-Free Bread
  • Effect of Lactic Acid Fermentation of Barley Whole Meal Flour on Carbohydrate Composition, Anti-Nutritional Factors and Digestibility
  • Structure-Property Relations for Starch: Characterization and Nutrition
  • Fructans in Durum Wheat: An Opportunity for Functional Foods
  • Section 2: Physiology
  • Abstracts
  • In Vivo Digestive Starch Characteristics and Postprandial Glucose Kinetics of Wholemeal Wheat Bread
  • The Role of Novel Cellulose Dietary Fibers in Controlling Tissue Lipid Levels in High-Fat Fed Hamsters
  • Whole-Grain and Refined Wheat Flours Show Distinct Metabolic Profiles in Rats as Assessed by 1H NMR-Based Metabonomic Approach
  • PART 3: CEREALS: SOURCE OF HIGH QUALITY NUTRIENTS
  • Secton 3. Regulation and Functional Nutrients
  • Chapter 5. Wheat Flour Associated Xylanases Affect the AX Population in Dough
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSION
  • ACKNOWLEDGMENTS
  • LITERATURE CITED
  • Chapter 6.Variation in Rheological Properties of Dough Enriched in Untreated and Treated Dietary Fiber Rich Cereal Fractions
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSIONS
  • LITERATURE CITED
  • Chapter 7. The EU Nutrition and Health Claim Regulation - Impact on Cereal R&D
  • INTRODUCTION
  • HEALTHY NUTRIENT PROFILES FOR BREAD
  • DISCUSSION
  • ACKNOWLEDGMENT
  • LITERATURE CITED
  • Abstracts
  • Functional Oat Fractions for Healthy and Tasty Products
  • Insight in the Anti-Staling Properties of a Maltogenic Amylase During Bread Making
  • Addition of Bread Wheat Semolina to Flour Leads to Preservation of Starch Granular Structure During Bread Making
  • How to Make a Healthy, High Fibre Bread with Excellent Taste
  • Section 4: Methodology
  • Chapter 8. A Rapid Quantitative Acoustic Techniqueto Screen for DON in Grain
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSIONS
  • LITERATURE CITED
  • Abstract
  • Developments in the Measurement of Dietary Fibre, Available Carbohydrates and Other Components Affecting Food Quality
  • PART 4: POSTERS
  • Chapter 9. The Wheat Bugs (Insecta Heteroptera) in Spanish Wheat Samples, and Their Effect on Flour Rheological Quality
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSIONS
  • ACKNOWLEDGMENTS
  • LITERATURE CITED
  • Chapter 10. Comparison of Predictions of Baking Volume Using Large Deformation Rheological Properties: Dough Inflation System, Kieffer Dough Extensibility System and 2g Mixograph
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS
  • CONCLUSIONS
  • LITERATURE CITED
  • Chapter 11. Effect of the Sowing Date on Physicochemical and Functional Properties of Native Starches Extracted from European Soft Wheat (Triticum aestivum L.)
  • WHEAT SAMPLE
  • GRANULE SIZE DISTRIBUTION OF STARCH
  • AMYLOSE CONTENT OF STARCH
  • DAMAGED STARCH
  • VISCOSITY PROPERTIES OF STARCH
  • ACKNOWLEDGMENT
  • Chapter 12. Reducing and Cross-Linking Wheat Seed Storage Proteins with Thioredoxin h
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS, DISCUSSION AND CONCLUSIONS
  • LITERATURE CITED
  • Chapter 13. Mechanism of Gliadin-Glutenin Linking During Bread Baking
  • INTRODUCTION
  • EXPERIMENTAL
  • RESULTS AND DISCUSSION
  • CONCLUSIONS
  • ACKNOWLEDGMENTS
  • LITERATURE CITED
  • Chapter 14. Quality Evaluation and High Throughput Analysis of Aromatic Italian Rice Varieties Through HS-SPME/GC-MS Analysis
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSIONS
  • ACKNOWLEDGMENT
  • LITERATURE CITED
  • Abstracts
  • Separation of Protein Subunits in Irish Wheat Flours Using Microfluidic Technology to Determine Quality and Potential End-Uses of Individual Flours
  • Study of Gluten Network Development in Mixed Batter Dough: Structural and Biochemical Modifications
  • Optimization of Extrusion Cooking Parameters for Main Commercial Pulse Legumes
  • Compositional and Technological Changes of Wheat During Germination
  • Cereal Proteomics: Interactions of Transglutaminase and Buckwheat Proteins
  • Quantitation of the Dilatancy of Different Starches: Effects on the Water Holding Capacity, the Techno-Functional Properties of Wheat Dough
  • Effect of Growth Temperature on Viscosity of Soluble Barley Beta-Glucan
  • Build-Up of Gluten Proteins During Grain Filling: The Influence of Environmental Factors
  • Influence of Temperature and Relative Humidity on the Mechanical Properties and Grinding Behaviour of Wheat Bran
  • Gelatinization and Retro-Gradation Properties of Acetylated Corn Starch Studied by DSC
  • Xylanase Inhibitors Bind to Polysaccharides
  • Effects of Genotype, Harvest Year, Genotype-by-Harvest Year Interactions and Agronomic Factors on the Variability of Wheat Associated Xylanases
  • Raman Analysis of Ferulate Content in Wheat Arabinoxylans
  • Investigation of Barley Protein Concentrate, Isolates and Hydrolysate by Gel Filtration Chromatography
  • Reverse Engineering Approach on Cereal Food Foams Processing and Behaviour: A Knowledge Management Approach
  • Comparison of the Methods Used for the Estimation of Damaged Starch in Wheat Flour Samples
  • French Bread as Source of Dietary Fibres
  • Behaviour of Carotenoids and Tocopherols Originating from Corn in the Process of Production of Corn Oil and Corn Semolina
  • The Content of Vitamin E in Organic Wheat- and Spelt Flour Depending on the Type of Grinding
  • Structural Analysis of Exopolysaccharides Produced by Sourdough Related Microbes
  • MONIQA-A New EU-Project Towards the Harmonization of Analytical Methods for Monitoring Food Quality and Safety in the Food Supply Chain
  • UNIT III: TECHNOLOGY TRACK
  • PART 5: BETTER PROCESSES FOR BETTER NUTRITION
  • Chapter 15. A New Kneading Process with Oxygen-Enriched Water
  • INTRODUCTION
  • RESULTS AND DISCUSSION
  • CONCLUSIONS
  • Chapter 16. Development of New Dry Fractionation Processes of Wheat Grain to Address Consumers' Demand for Healthy Foods and Ingredients
  • INTRODUCTION
  • RESULTS
  • CONCLUSIONS
  • ACKNOWLEDGMENTS
  • LITERATURE CITED
  • Abstracts
  • Pre-Fermented Frozen Dough. Impact of Pre-Fermentation on Baking Performance
  • Controlling Oat Flake Quality to Meet Customer Needs
  • Technology of Drinkable Pro-Biotic Cereal Suspensions (Smoothies)
  • PART 6: BIOACTIVE INGREDIENTS
  • Chapter 17. Application of Extruded Wheat Bran for Added-Value Bread Production
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • ACKNOWLEDGMENTS
  • LITERATURE CITED
  • Chapter 18. Leveraging Fiber Characteristics to Functionally Improve Food Products
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSION
  • LITERATURE CITED
  • Abstracts
  • A New Healthy and Functional Ingredient
  • Flax: A Versatile Nutritional Ingredient
  • PART 7: PRODUCT QUALITY
  • Section 5: Product Texture and Quality
  • Chapter 19. The Oxygreen® Process, a New Tool for Global Improvement of Whole Wheat Grain and of All Products from Wheat Grain Milling
  • INTRODUCTION
  • PARAMETERS OF THE PROCESS
  • A PROCESS APPROVED AS A PROCESSING AID
  • MAIN EFFECTS ON MILLING
  • DECONTAMINATION EFFECTS
  • NUTRITIONAL INTEREST
  • TECHNOLOGICAL BEHAVIOUR OF THE FLOURS
  • TASTE AND COLOR OF FINAL PRODUCTS
  • CONCLUSION
  • LITERATURE CITED
  • Chapter 20. Water Migration and Molecular Mobilityin Cakes During Storage: An NMR Investigation
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSIONS
  • ACKNOWLEDGMENT
  • LITERATURE CITED
  • Abstracts
  • Interfacial Properties of Dough Liquor from Lipase Modified Dough
  • Impact of Parboiling on the Maillard Reaction in Long-Grain Rice
  • Towards a Decision Support Tool for French Bread Making: Qualitative Representation and Expert-System Shell for Mixing
  • Section 6: Shelf Life
  • Abstracts
  • Antifungal Activity of Sourdough and Potential to Reduce the Level of Calcium Propionate in Wheat Bread
  • Ingredients for Improving Frozen Bakery Products - An Application Which Meets Consumer and Market Needs
  • Section 7. Toxicology
  • Chapter 21. Asparagine Concentration and Acrylamide Formation Potential in Wheat Flour as Affected by Sulfur Fertilization
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSION
  • ACKNOWLEDGMENTS
  • LITERATURE CITED
  • Abstract
  • Pesticide Residues in Post Harvest Treated Wheat, Barley and Their Products
  • PART 8: POSTERS
  • Chapter 22. Can You Mix Hot Dough
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSIONS
  • ACKNOWLEDGMENT
  • LITERATURE CITED
  • Chapter 23. Bread Dough Modification Related to Exogenous Phospholipases Usage
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSIONS
  • LITERATURE CITED
  • Chapter 24. Wheat Protein for Lipid Management
  • INTRODUCTION
  • EFFECT OF MERIPRO 430 ON FAT RHEOLOGY
  • EFFECT OF MERIPRO 430 ON CREAM FILLING TEXTURE
  • CONCLUSIONS
  • Chapter 25. Effect of Flour Type on Cake Volume and Cookie Diameter Evaluated Dynamically During Baking
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSIONS
  • ACKNOWLEDGMENT
  • LITERATURE CITED
  • Chapter 26. The Effects of Different Mixing Processes on Dough Rheology and Bread Loaf Attributes
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSION
  • CONCLUSIONS
  • ACKNOWLEDGMENT
  • LITERATURE CITED
  • Chapter 27. Influence of Nitrogen Fertilizer Treatments on Soft Wheat Starch Characteristics
  • INTRODUCTION
  • WHEAT SAMPLES
  • STARCH ISOLATION
  • RESULTS
  • CONCLUSION
  • ACKNOWLEDGMENT
  • LITERATURE CITED
  • Chapter 28. Study of the Frozen Part-Baked Bread Odour
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • CONCLUSION
  • LITTERATURE CITED
  • Chapter 29. Automation of Methods for Cereal Qualification: Development and Validation of Macro- and Micro-Scale Sedimentation-Tests
  • INTRODUCTION
  • MATERIALS AND METHODS
  • RESULTS AND DISCUSSION
  • ACKNOWLEDGMENT
  • LITERATURE CITED
  • PHYSICAL PROPERTIES AND CHEMICAL COMPOSITION
  • ANTIOXIDANT ACTIVITY
  • IN VITRO DIGESTION AND FERMENTATION OF ALEURONE
  • PRODUCT APPLICATIONS
  • CONCLUSIONS
  • LITERATURE CITED
  • Abstracts
  • Optimization of a Ripening Chamber Including Energy Recovery: Innovative Possibilities for the Ripening Control
  • Business Informing Science and Science Informing Business for the Benefit of Improved Customer Health
  • Extrusion Cooking: A Comparison of the Effect of Vegetable Oils from Different Sources on Wheat Starch Extrusion Behaviour
  • Fractionation and Characterisation of Protein Hydrolysates Produced by Enzymic Hydrolysis of Brewers' Spent Grain
  • Functional Properties of Resistant Starch Preparations Formed by Acid Hydrolysis and Heat Treatment
  • Valorisation in Bread of Dietary Fibres from By-Products of the Agro-Industries
  • Mathematical Description of Wheat Cultivar Quality
  • Effects of Dietary Protein from Japanese and Proso Millets on Plasma Levels of Lipids, Glucose, Insulin and Adiponectin in Type 2 Diabetic Mice
  • Fundamental Studies on the Reduction of Salt in Wheat Bread
  • Fundamental Studies on the High Pressure Treatment of Oat Doughs
  • Fundamental Studies on the Impact of Emulsifiers and Dough Improvers on Gluten-Free Bread Quality
  • Protein Content: Not an Unambiguous Concept for the Effect on Baking Quality of Wheat
  • Oxidative Enzymes: New Tools for Bread Making
  • Flour Quality Determination Using a Controlled Benchtop Performance Method in a Model Pizza Dough System
  • Evaluation of Hard Red Spring Wheat Quality with Mixolab
  • Development of Methods for Real Time PCR Quantification of Triticum durum Sourdoughs Microflora
  • Influence of Wheat Starch Modification on Bread Staling
  • New Rapid Glycemic TNO Index Method (GTI) for Prediction of Glycemic Index and Measurement of Carbohydrate Digestibility
  • Extruded Cereals with Added Value by Using Pre-Biotic Inulin
  • AUTHOR INDEX

Dateiformat: EPUB
Kopierschutz: Adobe-DRM (Digital Rights Management)

Systemvoraussetzungen:

Computer (Windows; MacOS X; Linux): Installieren Sie bereits vor dem Download die kostenlose Software Adobe Digital Editions (siehe E-Book Hilfe).

Tablet/Smartphone (Android; iOS): Installieren Sie bereits vor dem Download die kostenlose App Adobe Digital Editions (siehe E-Book Hilfe).

E-Book-Reader: Bookeen, Kobo, Pocketbook, Sony, Tolino u.v.a.m. (nicht Kindle)

Das Dateiformat EPUB ist sehr gut für Romane und Sachbücher geeignet - also für "fließenden" Text ohne komplexes Layout. Bei E-Readern oder Smartphones passt sich der Zeilen- und Seitenumbruch automatisch den kleinen Displays an. Mit Adobe-DRM wird hier ein "harter" Kopierschutz verwendet. Wenn die notwendigen Voraussetzungen nicht vorliegen, können Sie das E-Book leider nicht öffnen. Daher müssen Sie bereits vor dem Download Ihre Lese-Hardware vorbereiten.

Weitere Informationen finden Sie in unserer E-Book Hilfe.


Dateiformat: PDF
Kopierschutz: Adobe-DRM (Digital Rights Management)

Systemvoraussetzungen:

Computer (Windows; MacOS X; Linux): Installieren Sie bereits vor dem Download die kostenlose Software Adobe Digital Editions (siehe E-Book Hilfe).

Tablet/Smartphone (Android; iOS): Installieren Sie bereits vor dem Download die kostenlose App Adobe Digital Editions (siehe E-Book Hilfe).

E-Book-Reader: Bookeen, Kobo, Pocketbook, Sony, Tolino u.v.a.m. (nicht Kindle)

Das Dateiformat PDF zeigt auf jeder Hardware eine Buchseite stets identisch an. Daher ist eine PDF auch für ein komplexes Layout geeignet, wie es bei Lehr- und Fachbüchern verwendet wird (Bilder, Tabellen, Spalten, Fußnoten). Bei kleinen Displays von E-Readern oder Smartphones sind PDF leider eher nervig, weil zu viel Scrollen notwendig ist. Mit Adobe-DRM wird hier ein "harter" Kopierschutz verwendet. Wenn die notwendigen Voraussetzungen nicht vorliegen, können Sie das E-Book leider nicht öffnen. Daher müssen Sie bereits vor dem Download Ihre Lese-Hardware vorbereiten.

Weitere Informationen finden Sie in unserer E-Book Hilfe.


Download (sofort verfügbar)

59,44 €
inkl. 19% MwSt.
Download / Einzel-Lizenz
ePUB mit Adobe DRM
siehe Systemvoraussetzungen
PDF mit Adobe DRM
siehe Systemvoraussetzungen
Hinweis: Die Auswahl des von Ihnen gewünschten Dateiformats und des Kopierschutzes erfolgt erst im System des E-Book Anbieters
E-Book bestellen

Unsere Web-Seiten verwenden Cookies. Mit der Nutzung dieser Web-Seiten erklären Sie sich damit einverstanden. Mehr Informationen finden Sie in unserem Datenschutzhinweis. Ok