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Food Processing
October 2011
Resistant Starch 101: A Guide to Understanding This Fiber-Like Starch Resistant starches from several vegetable sources are available to up the fiber and lower your body weight. mark for My Articles similar articles
Prepared Foods
September 1, 2006
Leslie Skarra
Retro Starches...Back to the Future? The food industry long has considered starches crucial product formulation tools. Changing manufacturing techniques and consumer demands have prompted innovation in these functional ingredients. mark for My Articles similar articles
Food Processing
August 2006
Frances Katz
New Sources of Resistant Starch Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics - and often more fiber - than the original corn source. mark for My Articles similar articles
Prepared Foods
February 1, 2005
Marcia A. Wade
Ingredient Challenges: Ingredients In Global Use Starch Search It is not just the starch source, but the source plus the various modifications and physical processes used on the raw material that determine which starches will be appropriate to the application. mark for My Articles similar articles
Food Processing
November 2005
From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges. mark for My Articles similar articles
Prepared Foods
June 1, 2005
Leslie Skarra
Fixing Formulas with Fiber There are two main reasons why fiber is included in food formulations today: for a functional effect in a food system or for a human physiological effect. Product development approaches for these two goals are very different. mark for My Articles similar articles
Food Processing
November 2007
Ingredient Round-Up: Starches The latest formulations from National Starch Food Innovation, A&B Ingredients and many more. mark for My Articles similar articles
Food Processing
May 2007
Frances Katz
Starches from different sources While the U.S. relies on corn for most of its starch, much of the world relies on wheat, potato or tapioca starches, each having unique characteristics. mark for My Articles similar articles
Food Processing
June 2007
Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc. mark for My Articles similar articles
Prepared Foods
January 2008
Miyazaki et al.
Technological Advances and Benefits of Modified Starches The physical properties and benefits of modified starches are reviewed in this look at research in starch technology and modifications such as cross-linking, hydroxypropylation and acetylation. mark for My Articles similar articles
Food Processing
August 2008
Replace flour with a high-fiber alternative Add dietary fiber to your baked goods without sacrificing taste, texture or appearance mark for My Articles similar articles
Food Processing
January 2005
Kantha Shelke
Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise. mark for My Articles similar articles
Prepared Foods
June 5, 2007
Winning with Wheat Starches Advice on starch choice, how to avoid formulation issues and how to obtain optimal results. mark for My Articles similar articles
Food Processing
November 2009
Ingredients Round Up: Starch Cold water swelling starches... Natural rice alternative... etc. mark for My Articles similar articles
Food Processing
October 2012
Mark Anthony
How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains. mark for My Articles similar articles
Food Processing
November 2006
Ingredient Round-Up: Starches The latest in starch products, including resistant wheat starch, resistant starch resources and rice starches. mark for My Articles similar articles
Prepared Foods
September 1, 2005
Paula Frank
Starch to the Rescue This multifunctional ingredient helps fulfill a variety of needs in everything from soup to nuts. mark for My Articles similar articles
Prepared Foods
June 2, 2006
Marcia A. Wade
Fiber du Jour Fiber, in its many forms, is influential at abating and controlling a number of chronic diseases. Dietary guidelines do not differentiate between soluble fiber and insoluble fiber, but manufacturers will need to understand their benefits and disadvantages. mark for My Articles similar articles
Prepared Foods
February 1, 2005
Marcia A. Wade
Whole Grains Go Unnoticed Products formulated with whole grains often have strong flavor connotations and appear darker than their more refined counterparts. However, including resistant starches and wheat proteins in these food formulas can increase the consumer appeal of these foods. mark for My Articles similar articles
Food Processing
June 2012
Dave Fusaro
Can Frozen Foods and 'Natural' Coexist? Food processors' ability to keep foods natural while improving their taste has risen in tandem with consumers' expectations thanks to the right stabilizers. mark for My Articles similar articles
Prepared Foods
February 3, 2006
Marcia A. Wade
Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products. mark for My Articles similar articles
Food Processing
September 2011
Mark Anthony
The New Look of Fiber Fiber, as a natural dietary component, continues to garner attention, and as a versatile food additive it can enhance the attraction of almost any product. mark for My Articles similar articles
Prepared Foods
October 1, 2006
Using Gums in "Clean Label" Formulations Gums can contribute multiple functional properties while helping to maintain a clean label. This is especially important as consumers are beginning to understand food ingredient labels. mark for My Articles similar articles
Food Processing
November 2008
Ingredient Round Up: Starches November's ingredient round-up focuses on healthy and cold-water swelling starches. mark for My Articles similar articles
Prepared Foods
April 1, 2006
Marcia A. Wade
Fat Magic Cutting the fat from a food formula is not necessarily a problem when fat replacers, such as gums and starches, help recoup the functionality lost in those reduced- and low-fat products. mark for My Articles similar articles
Prepared Foods
July 22, 2007
Elizabeth Mannie
Texture-enhancement Tactics Texture management helps maximize shelflife, improve quality characteristics, and more in reduced-fat and reduced-calorie foods. mark for My Articles similar articles
Food Processing
April 2010
Mark Anthony
Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber. mark for My Articles similar articles
Prepared Foods
June 5, 2007
Barbara T. Nessinger
Amazing Maize A new natural, functional whole-grain flour that delivers the highest dietary fiber content of any whole grain on the market provides high antioxidant, vitamin A and folic acid levels. mark for My Articles similar articles
Prepared Foods
October 2007
Elizabeth Mannie
Article: Smoother Smoothies and Frozen Desserts Available in many types and form, texture-saving ingredients are available to address even the most complex food system, processing, shelflife or storage conditions. mark for My Articles similar articles
Prepared Foods
May 2009
R&D: Ingredient Technologies to Tackle Textures When properly used, proteins, starches to hydrocolloid gums solve a myriad of texture challenges, when formulating foods and beverages. mark for My Articles similar articles
Food Processing
March 2013
Frances Katz
Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients. mark for My Articles similar articles
Food Processing
February 2011
Mark Anthony
Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven. mark for My Articles similar articles
Food Processing
March 2013
Mark Anthony
Study Suggests High Dietary Fiber Related to Low Levels of Insulin Resistance in Women Consumers can add insulin resistance as an increasingly important concern along with obesity and type 2 diabetes; however, food processors can add fiber and resistant starch to help counter that concern. mark for My Articles similar articles
Prepared Foods
October 2007
Daniel Best
Article: Glossary: Dietary Fiber's State of Confusion A focus on the meaning of prebiotics, digestible and indigestible carbohydrates and crude, total, insoluble and soluble dietary fiber. mark for My Articles similar articles
Prepared Foods
January 1, 2006
Dressings & Sauces: Formulation Tips Manufacturers must not only understand consumer preferences and demands for salad dressings, but also how to manufacture emulsified dressings and sauces that retain a fresh homemade character through the products' shelflife. mark for My Articles similar articles
Prepared Foods
June 1, 2005
Gallagher et al.
Advances in Formulating Gluten-free Products As awareness of gluten intolerance and Celiac Disease grows, companies are using novel ingredients and processes as tools to replace gluten, a structure-building protein in products. mark for My Articles similar articles
Food Processing
June 2011
Dave Fusaro
Are Frozen Meals Starting to Thaw? Sales have not matched innovation in the frozen foods category. mark for My Articles similar articles
Prepared Foods
April 1, 2005
Marcia A. Wade
Double-duty Dietary Fibers A new manufacturing process creates a wide range of food-grade fibers -- from low-absorbing to high water-binding types of fiber particles. The structure of the oat fiber is altered during the extraction process, allowing for better functionality. mark for My Articles similar articles
Prepared Foods
April 8, 2007
Paula Frank
Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity. mark for My Articles similar articles
Chemistry World
March 23, 2015
Emma Stoye
Simple cooking changes make healthier rice Researchers in Sri Lanka have found that making simple changes to the way rice is cooked can lower its calorie content, by converting some of the starch to a non-digestible form. mark for My Articles similar articles
Prepared Foods
April 1, 2006
Marcia A. Wade
Fixing the Fiber Gap As the country becomes more aware of its fiber deficiency, manufacturers are looking at ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins to efficiently fill the fiber gap. mark for My Articles similar articles
Food Processing
February 2007
Mike Pehanich
Adding fiber and whole grains to the plant Lots of formulations are adding fiber and whole grains to recipes. But don't let the R&D department damage your machinery! mark for My Articles similar articles
Prepared Foods
October 1, 2005
Marcia A. Wade
"Meating" Flavor and Succulence Because it improves the eating quality of meat products at the consumer level, phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used to retain moisture. mark for My Articles similar articles
Food Processing
November 2010
Oils, Gluten-Free in Baking Spotlight Healthier oils and shortenings and gluten-free products seemed to be the focus of the ingredient side of the International Baking Industry Exposition. mark for My Articles similar articles
Food Processing
February 2009
New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake. mark for My Articles similar articles
Food Processing
April 2012
Dave Fusaro
Focus on Health: Ingredient Aids for Satiety There are ingredients finding their way into more and more product development toolboxes that allow food-makers to join the battle against the bulge and still sell processed food products. mark for My Articles similar articles
Prepared Foods
February 5, 2006
Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts. mark for My Articles similar articles
Nutra Solutions
March 15, 2006
Marcia A. Wade
Moving Fiber off the Shelves Numerous studies have provided indisputable evidence that additional fiber in the diet helps to reduce coronary heart disease. Since fruits and vegetables are mostly water, eating those types of foods is only one method by which to increase fiber. mark for My Articles similar articles
Food Processing
June 2009
Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc. mark for My Articles similar articles
Food Processing
December 2008
Ingredient Trends to Watch in 2009 Functional ingredients for health are moving in two directions: a widening application of individual nutraceuticals and an increase in "condition marketing." mark for My Articles similar articles