MARC Record from Library of Congress

LEADER: 04770nam a2200457 a 4500
001 2011414005
003 DLC
005 20110516100247.0
008 110505s2011 ne a b 001 0 eng c
010 $a 2011414005
015 $aGBB0B0036$2bnb
016 7 $a101554869$2DNLM
016 7 $a015648788$2Uk
020 $a9780123808868 (hbk.)
020 $a0123808863 (hbk.)
035 $a(OCoLC)ocn657600307
040 $aNLM$cNLM$dUKM$dBTCTA$dYDXCP$dBWX$dCDX$dNTD$dDLC
042 $apcc
060 00 $a2011 C-160
060 10 $aQU 145.5
050 00 $aTX595.F5$bF57 2011
245 00 $aFlour and breads and their fortification in health and disease prevention /$cedited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
250 $a1st ed.
260 $aAmsterdam ;$aBoston :$bElsevier/Academic Press,$c2011.
300 $axvii, 524 p. :$bill. ;$c29 cm.
504 $aIncludes bibliographical references and index.
505 8 $aContents 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.
505 8 $aContents 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.
650 0 $aFlour as food.
650 0 $aFood additives.
650 0 $aEnriched foods.
650 0 $aEnriched cereal products.
650 0 $aBread.
650 0 $aMedicine, Preventive.
650 12 $aBread.
650 12 $aFlour.
650 22 $aFood, Fortified.
650 22 $aNutritive Value.
700 1 $aPreedy, Victor R.
700 1 $aWatson, Ronald R.$q(Ronald Ross)
700 1 $aPatel, Vinood B.