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Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/21875
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dc.contributor.authorSissons, Mike Jen
dc.contributor.authorFellows, Christopheren
local.source.editorEditor(s): Watson, R, Preedy, V and Zibadi, Sen
dc.date.accessioned2017-09-20T14:23:00Z-
dc.date.issued2014-
dc.identifier.citationWheat and rice in disease prevention and health: benefits, risks and mechanisms of whole grains in health promotion, p. 211-226en
dc.identifier.isbn9780124017160en
dc.identifier.isbn0124017169en
dc.identifier.urihttps://hdl.handle.net/1959.11/21875-
dc.description.abstractPasta is a food well suited to supplementation as a functional food because it is stable in storage, is typically consumed in large quantities, and has a texture that is less easily reduced in quality by addition of non-standard ingredients relative to other composite cereal foods. In this chapter, the health benefits of supplementing pasta with dietary fibre are reviewed, followed by discussion of the impact of this supplementation on the textural properties of the pasta measured instrumentally and on the range of sensory attributes important to consumers.en
dc.languageenen
dc.publisherAcademic Pressen
dc.relation.ispartofWheat and rice in disease prevention and health: benefits, risks and mechanisms of whole grains in health promotionen
dc.relation.isversionof1en
dc.titleSensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pastaen
dc.typeBook Chapteren
dc.identifier.doi10.1016/B978-0-12-401716-0.00017-9en
dc.subject.keywordsMacromolecular and Materials Chemistryen
dc.subject.keywordsFood Chemistry and Molecular Gastronomy (excl. Wine)en
dc.subject.keywordsFood Sciencesen
local.contributor.firstnameMike Jen
local.contributor.firstnameChristopheren
local.subject.for2008090801 Food Chemistry and Molecular Gastronomy (excl. Wine)en
local.subject.for2008090899 Food Sciences not elsewhere classifieden
local.subject.for2008030399 Macromolecular and Materials Chemistry not elsewhere classifieden
local.subject.seo2008929999 Health not elsewhere classifieden
local.profile.schoolSchool of Science and Technologyen
local.profile.emailcfellows@une.edu.auen
local.output.categoryB1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordune-chute-20170711-152947en
local.publisher.placeAmsterdam, Netherlandsen
local.identifier.totalchapters41en
local.format.startpage211en
local.format.endpage226en
local.identifier.scopusid84903224548en
local.contributor.lastnameSissonsen
local.contributor.lastnameFellowsen
dc.identifier.staffune-id:cfellowsen
local.profile.orcid0000-0002-8976-8651en
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:22066en
dc.identifier.academiclevelAcademicen
local.title.maintitleSensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pastaen
local.output.categorydescriptionB1 Chapter in a Scholarly Booken
local.relation.urlhttp://nla.gov.au/anbd.bib-an60468796en
local.search.authorSissons, Mike Jen
local.search.authorFellows, Christopheren
local.uneassociationUnknownen
local.year.published2014en
local.subject.for2020300602 Food chemistry and food sensory scienceen
local.subject.for2020300699 Food sciences not elsewhere classifieden
local.subject.for2020340399 Macromolecular and materials chemistry not elsewhere classifieden
local.subject.seo2020200201 Determinants of healthen
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