Bread And Its Fortification

Author : Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha
Publisher : CRC Press
Page : 417 pages
File Size : 42,5 Mb
Release : 2015-09-22
Category : Medical
ISBN : 9781498701570

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Bread and Its Fortification by Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha Pdf

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) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing macro- and micro-nutrients. Bread with their different types is influenced mainly by the nature of substrate and microorganisms involved in the fermentation. The components of bread depend on the type of bread and on practice and regulations operating in a country. They include basic components and other components (fortifying or enriching ingredients, emulsifiers, anti-fungal agents, anti-oxidants, enzymes and favoring agents, etc.). Bread and its Fortification for Nutrition and Health Benefits provides updated information in the area of bread and its fortification for health benefits. It serves as a useful reference book with recent advances in the areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry, which is related strongly to human health.

Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
Publisher : Academic Press
Page : 542 pages
File Size : 55,7 Mb
Release : 2011-02-17
Category : Technology & Engineering
ISBN : 0123808871

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Flour and Breads and their Fortification in Health and Disease Prevention by Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel Pdf

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

Author : Charis Michel Galanakis
Publisher : Academic Press
Page : 488 pages
File Size : 54,8 Mb
Release : 2020-11-19
Category : Technology & Engineering
ISBN : 9780128231913

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Trends in Wheat and Bread Making by Charis Michel Galanakis Pdf

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking

Author : Anonim
Publisher : Unknown
Page : 524 pages
File Size : 49,6 Mb
Release : 2011
Category : Bread
ISBN : OCLC:1090048304

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Flour and breads and their fortification in health and disease prevention by Anonim Pdf

Author : Victor R. Preedy,Ronald Ross Watson,Vinood Patel
Publisher : Academic Press
Page : 515 pages
File Size : 52,5 Mb
Release : 2019-02-26
Category : Health & Fitness
ISBN : 9780128146408

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Flour and Breads and Their Fortification in Health and Disease Prevention by Victor R. Preedy,Ronald Ross Watson,Vinood Patel Pdf

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines 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, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines 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

Author : Robert L. Shewfelt
Publisher : Springer
Page : 273 pages
File Size : 43,6 Mb
Release : 2016-11-23
Category : Technology & Engineering
ISBN : 9783319453941

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In Defense of Processed Food by Robert L. Shewfelt Pdf

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.

Author : Fergus Clydesdale
Publisher : Elsevier
Page : 195 pages
File Size : 45,5 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323160391

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Iron Fortification of Foods by Fergus Clydesdale Pdf

Iron Fortification of Foods discusses in detail the problems encountered with different iron sources in staple foods, beverages, condiments, and salt, as well as provides a “how to approach toward solving these problems in both developed and developing countries. Organized into three parts, the book begins with the discussion on the prevalence, causes, and treatment of anemia, as well as the effect of food on the availability of iron fortificants. It then describes the different iron sources, their interaction with food, and their bioavailability. Lastly, it explores the critical area of product application. The book significantly provides needed information for almost anyone, in any country, interested in fortifying food with iron and in treating iron deficiency anemia.

Author : Michael Rychlik
Publisher : John Wiley & Sons
Page : 405 pages
File Size : 55,9 Mb
Release : 2011-02-16
Category : Technology & Engineering
ISBN : 9783527634163

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Fortified Foods with Vitamins by Michael Rychlik Pdf

Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins. The expert contributors describe the concepts as well as analytical and assay methods to study fortification, along with applications to create better and safer foods. Taking into considerations regulatory matters, they include data on sampling and extraction methods, and discuss the various pros and cons of each. As a result, readers are able to determine, which type of analytical method is best suited for added vitamins. A practical guide for food chemists and technologists, as well as analytical laboratories and biochemists.

Author : Mark Lawrence
Publisher : Oxford University Press
Page : 276 pages
File Size : 55,6 Mb
Release : 2013-01-03
Category : Medical
ISBN : 9780199691975

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Food Fortification by Mark Lawrence Pdf

Food Fortification critically analyses mandatory food fortification as a technology for protecting and promoting public health through presenting the findings from research investigation into three topical case studies.

Author : Christa Parrish
Publisher : Thomas Nelson
Page : 337 pages
File Size : 41,8 Mb
Release : 2013-11-12
Category : Fiction
ISBN : 9781401689025

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Stones for Bread by Christa Parrish Pdf

A solitary artisan. A legacy of bread-baking. And one secret that could collapse her entire identity. Liesl McNamara’s life can be described in one word: bread. From her earliest memory, her mother and grandmother passed down the mystery of baking and the importance of this deceptively simple food. And now, as the owner of Wild Rise bake house, Liesl spends every day up to her elbows in dough, nourishing and perfecting her craft. But the simple life she has cultivated is becoming quite complicated. Her head baker brings his troubled grandson into the bakeshop as an apprentice. Her waitress submits Liesl’s recipes to a popular cable cooking show. And the man who delivers her flour—a single father with strange culinary habits—seems determined to win Liesl’s affection. When Wild Rise is featured on television, her quiet existence appears a thing of the past. And then a phone call from a woman claiming to be her half-sister forces Liesl to confront long-hidden secrets in her family’s past. With her precious heritage crumbling around her, the baker must make a choice: allow herself to be buried in detachment and remorse, or take a leap of faith into a new life. Filled with both spiritual and literal nourishment, Stones for Bread provides a feast for the senses from award-winning author Christa Parrish. "A quietly beautiful tale about learning how to accept the past and how to let go of the parts that tie you down." —RT Book Reviews, 4.5 stars, TOP PICK!

Author : Richard Hurrell,World Health Organization
Publisher : WHO
Page : 384 pages
File Size : 50,6 Mb
Release : 2006
Category : Business & Economics
ISBN : UCSD:31822034614107

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Guidelines on Food Fortification with Micronutrients by Richard Hurrell,World Health Organization Pdf

This publication contains practical guidance on the design, implementation and evaluation of appropriate food fortification programmes. They are designed primarily for use by nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.The guidelines are written from a nutrition and public health perspective, and topics discussed include: the concept of food fortification as a potential strategy for the control of micronutrient malnutrition; the prevalence, causes, and consequences of micronutrient deficiencies, and the public health benefits of micronutrient malnutrition control; technical information on the various chemical forms of micronutrients that can be used to fortify foods; regulation and international harmonisation, communication, advocacy, consumer marketing and public education.

Author : Om Prakash Gupta,Vanita Pandey,Sneh Narwal,Pradeep Sharma,Sewa Ram,Gyanendra Pratap Singh
Publisher : Woodhead Publishing
Page : 366 pages
File Size : 55,7 Mb
Release : 2020-05-19
Category : Technology & Engineering
ISBN : 9780128184455

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Wheat and Barley Grain Biofortification by Om Prakash Gupta,Vanita Pandey,Sneh Narwal,Pradeep Sharma,Sewa Ram,Gyanendra Pratap Singh Pdf

Wheat and Barley Grain Biofortification addresses topics associated with the alleviation of malnutrition in globally diverse populations via wheat and barley biofortification. The book synthesizes the current trends of malnutrition across the globe, the need for wheat and barley nutritional enhancement and how agronomic, microbial and molecular understanding of biofortification can help in devising significant approaches and strategies. In addition, it includes discussions on potential genetic variability available and their efficient utilization in wheat and barley for molecular breeding for nutrients, challenges and opportunities for bioavailability, and technical advancement for analysis of bioavailability. Addresses the need for wheat and barley biofortification to address global nutrition demands Places emphasis on the current agronomic and molecular understanding of biofortification Discusses the potential utilization of genetic variability Highlights the economics of biofortification over fortification technology

Author : Panayiotis Vlamos
Publisher : Springer Nature
Page : 391 pages
File Size : 51,7 Mb
Release : 2022-01-01
Category : Medical
ISBN : 9783030787714

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GeNeDis 2020 by Panayiotis Vlamos Pdf

The 4th World Congress on Genetics, Geriatrics and Neurodegenerative Diseases Research (GeNeDis 2020) focuses on the latest major challenges in scientific research, new drug targets, the development of novel biomarkers, new imaging techniques, novel protocols for early diagnosis of neurodegenerative diseases, and several other scientific advances, with the aim of better, safer, and healthier aging. The increase in the average length of life leads to the development of various diseases in the elderly population. This volume focuses on the sessions from the conference on Geriatrics.

Author : Khalid Bashir,Kulsum Jan,Vaibhav Kumar Maurya,Amita Shakya
Publisher : CRC Press
Page : 422 pages
File Size : 46,5 Mb
Release : 2024-06-10
Category : Technology & Engineering
ISBN : 9781040027486

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Food Fortification by Khalid Bashir,Kulsum Jan,Vaibhav Kumar Maurya,Amita Shakya Pdf

In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being. Organized into four sections, Food Fortification: Trends and Technologies presents a comprehensive exploration of food fortification—from its historical roots to its modern applications. Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, populations under risk, and factors contributing to micronutrient deficiency. Part II summarizes the prevalence, causes, and consequences of vitamin deficiencies. It lays a framework for national and international fortification programs. In addition, it provides information about case studies, the impact of fortification on food textural and sensory properties, as well as challenges with currently used fortification methods. Part III provides technical information on various minerals that can be used to fortify foods, including their chemistry, absorption, metabolism, and biological role. It also reviews their applications in specific food vehicles. Part IV describes the key steps involved in food bioactive fortification. This section also deals with the fortification of multigrain flour and challenges associated with PUFA fortification. It also highlights the important roles of encapsulation on bioavailability, with examples of fortification in dairy, egg, bakery, confectionery, and other products. This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.

Author : Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel
Publisher : Springer Science & Business Media
Page : 467 pages
File Size : 48,7 Mb
Release : 2013-07-04
Category : Medical
ISBN : 9781461471103

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Handbook of Food Fortification and Health by Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel Pdf

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.