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Flour and breads and their fortification in health and disease prevention / (Record no. 313817)

MARC details
000 -LEADER
fixed length control field	04503nam a2200385 a 4500
001 - CONTROL NUMBER
control field	000895045
003 - CONTROL NUMBER IDENTIFIER
control field	AM-YeHGA
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20220630163104.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	120530s2011 \|\|\| r 000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9780123808868 (hbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	0123808863 (hbk.)
040 ## - CATALOGING SOURCE
Original cataloging agency	AM-YeHGA
Transcribing agency	AM-YeHGA
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title	eng
245 00 - TITLE STATEMENT
Title	Flour and breads and their fortification in health and disease prevention /
Statement of responsibility, etc.	Ed. by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
250 ## - EDITION STATEMENT
Edition statement	1st ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc.	Amsterdam ;
--	Boston :
Name of publisher, distributor, etc.	Elsevier/Academic Press,
Date of publication, distribution, etc.	2011.
300 ## - PHYSICAL DESCRIPTION
Extent	xvii, 524 p. :
Other physical details	ill. ;
Dimensions	29 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note	Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note	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.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note	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.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Flour as food.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Food additives.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Enriched foods.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Enriched cereal products.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Bread.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Medicine, Preventive.
650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Bread.
650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Flour.
650 22 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Food, Fortified.
650 22 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Nutritive Value.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Preedy, Victor R.
Relationship	edt
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Watson, Ronald Ross
Relationship	edt
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Patel, Vinood B.
Relationship	edt
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type	Գրքեր/Books

Holdings
Withdrawn status	Lost status	Damaged status	Not for loan	Collection code	Home library	Current library	Date acquired	Shelving control number	Total Checkouts	Full call number	Barcode	Date last seen	Koha item type	Public note
					Fundamental Scientific Library	Fundamental Scientific Library	09/01/2017			И III/21634	FL0223353	09/01/2017	Գրքեր/Books	30 Days Loan