Flour and Breads and their Fortification in Health and Disease Prevention

This book PDF is perfect for those who love Technology & Engineering genre, written by Victor R. Preedy and published by Academic Press which was released on 17 February 2011 with total hardcover pages 542. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Flour and Breads and their Fortification in Health and Disease Prevention books below.

Flour and Breads and their Fortification in Health and Disease Prevention
Author : Victor R. Preedy
File Size : 52,7 Mb
Publisher : Academic Press
Language : English
Release Date : 17 February 2011
ISBN : 0123808871
Pages : 542 pages
Get Book

Flour and Breads and their Fortification in Health and Disease Prevention by Victor R. Preedy Book PDF Summary

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 make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those 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 Includes methods for analysis of flours and bread-related compounds in other foods

Flour 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

Get Book
Flour and breads and their fortification in health and disease prevention

Download or read online Flour and breads and their fortification in health and disease prevention written by Anonim, published by Unknown which was released on 2011. Get Flour and breads and their fortification in health and disease prevention Books now! Available in PDF, ePub and Kindle.

Get Book
Herbal Bioactives and Food Fortification

Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope. Herbal Bioactives and Food Fortification: Extraction and Formulation provides information on all aspects of the extraction

Get Book
Bread 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)

Get Book
Fermented Foods  Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters

Get Book
Innovative 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

Get Book
Handbook of Cereals  Pulses  Roots  and Tubers

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and

Get Book
Advances in the Understanding of Gluten Related Pathology and the Evolution of Gluten Free Foods

This book will give you up-to-date information on the basic and clinical aspects of gluten-related disorders, the evolution of grains, bread and gluten-free products covering the necessary integration of the different fields which until recently were considered separate. To achieve a common platform, this book has three sections. -The first

Get Book