High-Fiber Ingredients provides the basic information every product developer needs to know about adding fiber to food.
It is the ninth title in the Eagan Press Handbook Series. Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry. Each title focuses on an ingredient or application, giving information that is currently unavailable in a single source and presenting its subject in straightforward language.
High-Fiber Ingredients is a complete, hands-on reference for anyone using high-fiber ingredients and their applications to enhance food products.
Eagan Press Handbooks are valuable reference tools for a wide range of professionals, including:
- New Product Developers
- Quality Assurance Staff
- Purchasing Agents
- Production Personnel
- Plant Managers and Supervisors
- Technical Sales Representatives
- Food Scientists
High-Fiber Ingredients Handbook
Defining High-Fiber Ingredient Terminology
High-Fiber Properties and Analyses
Baked Goods and Extruded Applications
Beverages and Dairy Applications
Jams, Jellies and Preserves
Icings, Frostings, and Glazes
Health and Nutrition Aspects
Labeling/Nutrient Content/Health Claims
“…a practical approach to understanding the basics of food ingredients, applications and processes.”
“This handbook brings together essential information, presenting the basics about fiber, as well as practical advice on its uses in foods."
—Food Trade Review
“High-Fiber Ingredients presents the basics about fiber as well as practical advice on its uses in foods from dairy applications to baked products.”
—Beverage and Food World
Publish Date: 2001
Format: 8" x 10" softcover
Images: 18 black and white images
Publication Weight: 1 lbs
By Amy L. Nelson