Բեռնվում է…
Flour and breads and their fortification in health and disease prevention /
Պահպանված է:
| Այլ հեղինակներ: | , , |
|---|---|
| Ձևաչափ: | Գիրք |
| Լեզու: | English |
| Հրապարակվել է: |
Amsterdam ; Boston :
Elsevier/Academic Press,
2011.
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| Հրատարակություն: | 1st ed. |
| Խորագրեր: | |
| Ցուցիչներ: |
Ավելացրեք ցուցիչ
Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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| LEADER | 04550nam a2200397 a 4500 | ||
|---|---|---|---|
| 001 | 000895045 | ||
| 003 | AM-YeHGA | ||
| 005 | 20220630163104.0 | ||
| 008 | 120530s2011 ||| r 000 0 eng d | ||
| 020 | |a 9780123808868 (hbk.) | ||
| 020 | |a 0123808863 (hbk.) | ||
| 040 | |a AM-YEHGA |c AM-YeHGA | ||
| 041 | 0 | |a eng | |
| 245 | 0 | 0 | |a Flour and breads and their fortification in health and disease prevention / |c Ed. by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel. |
| 250 | |a 1st ed. | ||
| 260 | |a Amsterdam ; |a Boston : |b Elsevier/Academic Press, |c 2011. | ||
| 300 | |a xvii, 524 p. : |b ill. ; |c 29 cm. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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 | |a 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 | |a Flour as food. | |
| 650 | 0 | |a Food additives. | |
| 650 | 0 | |a Enriched foods. | |
| 650 | 0 | |a Enriched cereal products. | |
| 650 | 0 | |a Bread. | |
| 650 | 0 | |a Medicine, Preventive. | |
| 650 | 1 | 2 | |a Bread. |
| 650 | 1 | 2 | |a Flour. |
| 650 | 2 | 2 | |a Food, Fortified. |
| 650 | 2 | 2 | |a Nutritive Value. |
| 700 | 1 | |a Preedy, Victor R. |4 edt | |
| 700 | 1 | |a Watson, Ronald Ross |4 edt | |
| 700 | 1 | |a Patel, Vinood B. |4 edt | |
| 942 | |2 ddc |c BK | ||
| 999 | |c 313817 | ||
| 952 | |g 20000.00 |j 127 |o И III/21634 |p FL0223353 | ||