Bioenhancement and Fortification of Foods for a Healthy Diet (eBook, PDF)

Redaktion: Paredes-López, Octavio; Ivanov, Volodymyr; Stabnikov, Viktor; Shevchenko, Oleksandr

• Format: PDF

Produktbeschreibung

Organized in five parts, this book addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 356
• Erscheinungstermin: 8. August 2022
• Englisch
• ISBN-13: 9781000615432
• Artikelnr.: 64182176

Autorenporträt

Octavio Paredes-López, Volodymyr Ivanov

Inhaltsangabe

PART I. NEW BAKERY AND CONFECTIONERY PRODUCTS. 1. Technology of bakery
products using magnetofood as a food additive. 2. Use of the complex of
technologically valuable hop compounds in bakery technology. 3. Technology
of confectionery products using magnetofood as a food additive. 4. Whey
proteins in bakery products. 5. Bakery products enriched with
organoselenium compounds. PART II. NEW TECHNOLOGIES FOR CEREALS
ENHANCEMENT. 6. Artichoke powder and buckwheat bran in diabetic bakery
products. 7. The use of leaven of spontaneous fermentation of cereal flours
in the technology of healthy and dietary bakery products. PART III. NEW
TECHNOLOGIES FOR DAIRY PRODUCTS ENHANCEMENT. 8. Spices for dairy products.
9. Influence of malt properties on the indicators of milk-protein
concentrates. 10. Use of Food Additives for Enrichment of Butter Mixtures.
PART IV. NEW FOOD SUPPLEMENTS. 11. Development of dietary additive of
schiitake mushrooms enhanced with active polysaccharides for pasta
production. 12. Heme iron-containing dietary supplements and their
application in fortified foods. PART V. NEW FOOD TECHNOLOGY PROCESSES. 13.
Bacterial microbial surface-active substances in food-processing industry.
14. Modern packaging systems application to extend meat products shelf life