Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique

Produk Detail:

  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Pages : 515 pages
  • ISBN : 0128146400
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFlour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood Patel
  • Publisher : Academic Press
  • Release : 26 February 2019
GET THIS BOOKFlour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for

Flour and Breads and their Fortification in Health and Disease Prevention

Flour and Breads and their Fortification in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
  • Publisher : Academic Press
  • Release : 17 February 2011
GET THIS BOOKFlour and Breads and their Fortification in Health and Disease Prevention

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to

Bread and Its Fortification

Bread and Its Fortification
  • Author : Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha
  • Publisher : CRC Press
  • Release : 22 September 2015
GET THIS BOOKBread and Its Fortification

Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to very early stages of

Trends in Wheat and Bread Making

Trends in Wheat and Bread Making
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 19 November 2020
GET THIS BOOKTrends in Wheat and Bread Making

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises

Innovative Processing Technologies for Healthy Grains

Innovative Processing Technologies for Healthy Grains
  • Author : Milica Pojic,Uma Tiwari
  • Publisher : John Wiley & Sons
  • Release : 21 December 2020
GET THIS BOOKInnovative Processing Technologies for Healthy Grains

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics,

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
  • Author : Joyce I. Boye
  • Publisher : John Wiley & Sons
  • Release : 03 December 2014
GET THIS BOOKNutraceutical and Functional Food Processing Technology

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at

Wheat and Rice in Disease Prevention and Health

Wheat and Rice in Disease Prevention and Health
  • Author : Ronald Ross Watson,Victor R. Preedy,Sherma Zibadi
  • Publisher : Academic Press
  • Release : 22 January 2014
GET THIS BOOKWheat and Rice in Disease Prevention and Health

Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers

Tortillas: Wheat Flour and Corn Products

Tortillas: Wheat Flour and Corn Products
  • Author : LW Rooney,Sergio O Serna-Saldivar
  • Publisher : Elsevier
  • Release : 01 January 2015
GET THIS BOOKTortillas: Wheat Flour and Corn Products

Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the

Practical Paediatrics E-Book

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  • Author : Michael South,David Isaacs
  • Publisher : Elsevier Health Sciences
  • Release : 07 June 2012
GET THIS BOOKPractical Paediatrics E-Book

This is the seventh edition of a highly regarded, major textbook of paediatrics. Key features Empahasis on differential diagnosis from a presenting-problem point of view.. Covers the social and preventative aspects of child health Covers the common diseases of childhood and their treatment with a presenting-problem approach Contextualises the disease in description of social, genetic and epidemiological factors. Clinical example boxes throughout Key learning points in Practical Points boxes throughout Clearly sign-posted text Plus Free online access to the whole

Guidelines on Food Fortification with Micronutrients

Guidelines on Food Fortification with Micronutrients
  • Author : Richard Hurrell,World Health Organization
  • Publisher : WHO
  • Release : 03 March 2021
GET THIS BOOKGuidelines on Food Fortification with Micronutrients

This publication contains practical guidance on the design, implementation and evaluation of appropriate food fortification programmes. They are designed primarily for use by nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.The guidelines are written from a nutrition and public health perspective, and topics discussed include: the concept of food fortification as a potential strategy for the control of micronutrient malnutrition; the prevalence, causes, and consequences

Cereal Grains for the Food and Beverage Industries

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  • Author : Elke K Arendt,Emanuele Zannini
  • Publisher : Elsevier
  • Release : 09 April 2013
GET THIS BOOKCereal Grains for the Food and Beverage Industries

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss

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  • Author : Joël Fleurence,Ira Levine
  • Publisher : Academic Press
  • Release : 05 April 2016
GET THIS BOOKSeaweed in Health and Disease Prevention

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as a source of macronutrients and micronutrients, as well as nutraceuticals. The commercial value of seaweed for human consumption is increasing year-over-year, and some countries harvest several million tons annually. This text lays out the properties and effects of seaweeds and their use