This book provides updated information on bread and its fortification for health benefits. It presents advances in areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry.
This book provides updated information on bread and its fortification for health benefits. It presents advances in areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry.
Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha
Inhaltsangabe
Bread: Between The Heritage Of Past And The Technology Of Present. Role Of Bread On Nutrition And Health Worldwide. Sourdough Bread. Fermentation Process And Bioavailability Of Phytochemicals From Sourdough Bread. Phytochemicals As Functional Bread Compounds: Physiological Effects. Production Of Selenium-Enriched Breads And Their Nutritional And Nutraceutical Properties. Microorganisms Involved In Spoilage Of Bread And Other Bakery Products And Control Measures. Bread Fungal Contamination: Risk Of Mycotoxins, Protection Of Anti-Fungal And Need To Fungal Identification. Bread Fortification. Agronomic Fortification And The Impact On Bread Fortification. Physical Processing Of Grains And Flours Leading Nutritious Breads. Raw Materials Characteristics For Healthy Breadmaking. Non-Conventional Raw Materials For Improving Nutritionally Breads. Effect Of Fibre In Enriched Breads. Traditional Bread In Arabic Countries...Key Of Nutrition. Nutritional And Nutraceutical Features Of Regular And Protein Fortified Corn Tortillas. The Influence Of Bread Enriched With Bioactive Components On Body Weight Control, Carbohydrate Metabolism, and Lipid Profile. Gluten- Free Bread: Technological And Health Aspects.
Bread: Between The Heritage Of Past And The Technology Of Present. Role Of Bread On Nutrition And Health Worldwide. Sourdough Bread. Fermentation Process And Bioavailability Of Phytochemicals From Sourdough Bread. Phytochemicals As Functional Bread Compounds: Physiological Effects. Production Of Selenium-Enriched Breads And Their Nutritional And Nutraceutical Properties. Microorganisms Involved In Spoilage Of Bread And Other Bakery Products And Control Measures. Bread Fungal Contamination: Risk Of Mycotoxins, Protection Of Anti-Fungal And Need To Fungal Identification. Bread Fortification. Agronomic Fortification And The Impact On Bread Fortification. Physical Processing Of Grains And Flours Leading Nutritious Breads. Raw Materials Characteristics For Healthy Breadmaking. Non-Conventional Raw Materials For Improving Nutritionally Breads. Effect Of Fibre In Enriched Breads. Traditional Bread In Arabic Countries...Key Of Nutrition. Nutritional And Nutraceutical Features Of Regular And Protein Fortified Corn Tortillas. The Influence Of Bread Enriched With Bioactive Components On Body Weight Control, Carbohydrate Metabolism, and Lipid Profile. Gluten- Free Bread: Technological And Health Aspects.
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