An edition of Flour and breads and their fortification in health and disease prevention
(2011)
Flour and breads and their fortification in health and disease prevention
1st ed.
by Victor R. Preedy, Ronald R. Watson, and Vinood B. Patel
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Flour and breads and their fortification in health and disease prevention
2011, Elsevier/Academic Press
in English
- 1st ed.
0123808863 9780123808868
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Book Details
Published in
Amsterdam, Boston
Table of Contents
Contents of Section 1, Flours and breads: The science of doughs and bread quality
Monitoring flour performance in bread making
South Indian parotta : an unleavened, flat bread
Sourdough breads
Focaccia Italian flat fatty bread
Flour and bread from black, purple and blue-colored wheats
Emmer (Triticum turgidum spp. dicoccum) flour and breads
Einkorn (Triticum monococcum) flour and bread
Maize : composition, bioactive constituents and unleavened bread
Amaranth : potential source for flour enrichment
Quinoa : protein and non protein tryptophan in comparison with other cereal and legume flours and bread
Sorghum flour and flour products : production, nutritional quality and fortification
Buckwheat flour and bread
Non-starch polysaccharides in maize and oat : ferulated arabinoxylans and [beta]-glucans
Gluten-free bread : sensory, physicochemical and nutritional aspects
Dietary fiber from brewer's spent grain as a functional ingredient in bread making technology
Composite flours and breads : potentials of local crops in developing countries
Legume composite flours and baked goods : nutritional, functional, sensory and phytochemical qualities
Potential use of okra seed (Abelmoschus esculentus Moench) flour for food fortification and effects of processing
Apricot kernel flour and its use in maintaining health
Macadamia flours : nutritious ingredients for baked goods
Banana and mango flours
Use of potato flour in bread and flat bread.
Contents of Section 2, Fortification of flour and breads and their metabolic effects: Mineral fortification of whole wheat flour : an overview
Iron particle size in iron-fortified bread
Iodine fortification of bread : experiences from Australia and New Zealand
Phytochemical fortification of flour and bread
Carotenoids of sweet potato, cassava and maize and their use in bread and flour fortification
Production and nutraceutical properties of breads fortified with DHA and omega-3 containing oils
Fortification with free amino acids affects acrylamide content in yeast leavened bread
Barley [beta]-glucans and fiber-rich fractions as functional ingredients in flat and pan breads
Antioxidant activity and phenolics in breads with added barley flour
Partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour in bread
Effect of starch addition to fluid dough during the bread making process
Fermentation as a tool to improve healthy properties of bread
Apple pomace (by-product of fruit juice industry) as a flour fortification strategy
Use of sweet potato in bread and flour fortification
Fortification of bread with soy proteins to normalize serum cholesterol and triacylglycerol levels
Dietary breads and impact on postprandial parameters
Fortification of vitamin B-12 to flour and the metabolic response
Metabolic effects of [beta]-glucans addition to corn maize flour
Lupine kernel fiber : metabolic effects in human intervention studies and use as supplement in wheat bread
Metabolic effects of propionic acid-enriched breads
Folic acid and colon cancer : impact of wheat flour fortification with folic acid
Effects of the soybean flour diet on insulin secretion and action
Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran.
Edition Notes
Includes bibliographical references and index.
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History
- Created July 27, 2011
- 11 revisions
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