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Author : Anonim
Publisher : Unknown
Page : 524 pages
File Size : 54,7 Mb
Release : 2011
Category : Bread
ISBN : OCLC:1090048304
Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
Publisher : Academic Press
Page : 542 pages
File Size : 40,6 Mb
Release : 2011-02-17
Category : Technology & Engineering
ISBN : 0123808871
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 : D. Suresh Kumar
Publisher : CRC Press
Page : 252 pages
File Size : 40,9 Mb
Release : 2016-02-12
Category : Health & Fitness
ISBN : 9781498777339
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 of biological actives from plants and the development of dietary supplements and fortified food using herbal extracts. The book begins with a brief survey of the use of herbs in different civilizations and traces the evolution of herbal medicine, including the emergence of nutraceuticals from the discipline of ethnopharmacology and the Alma Ata Declaration of 1978. It moves on to describe various aspects of the extraction process, including selection of plant species, quality control of raw materials, the comminution of herbs, and the selection of solvents. It also describes the optimization of extraction in relation to response surface methodology before describing uses of herbal extracts in food supplements and fortified foods. With special attention paid to stability analysis and the masking of tastes, the book gives an overview of the formulation of various types of tablets, capsules, and syrups using herbal extracts. It also describes the benefits of foods fortified with herbal extracts such as soups, yogurt, sauces, mayonnaise, pickles, chutneys, jams, jellies, marmalades, cheese, margarine, sausages, bread, and biscuits, as well as some beverages. Herbal Bioactives and Food Fortification covers the fundamental steps in herbal extraction and processing in a single volume. It explains how to choose, optimize, analyze, and use extracts for fortification, making it an excellent source for nutraceutical researchers and practitioners in science and industry.
Author : Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha
Publisher : CRC Press
Page : 417 pages
File Size : 43,8 Mb
Release : 2015-09-22
Category : Medical
ISBN : 9781498701570
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 : Ramesh C. Ray,Didier Montet
Publisher : CRC Press
Page : 525 pages
File Size : 48,5 Mb
Release : 2017-05-25
Category : Technology & Engineering
ISBN : 9781351793766
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 on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Author : Milica Pojic,Uma Tiwari
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 44,7 Mb
Release : 2020-12-21
Category : Technology & Engineering
ISBN : 9781119470168
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 processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.
Author : Sneh Punia,Anil Kumar Siroha,Manoj Kumar
Publisher : CRC Press
Page : 652 pages
File Size : 43,5 Mb
Release : 2021-10-11
Category : Technology & Engineering
ISBN : 9781000429794
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 their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.
Author : Eduardo Arranz,Fernando Fernández-Bañares,Cristina M. Rosell,Luis Rodrigo,Amado Salvador Peña
Publisher : OmniaScience
Page : 714 pages
File Size : 55,6 Mb
Release : 2015-06-26
Category : Medical
ISBN : 9788494341823
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 section deals with chapters explaining the immune response to the toxic peptides of gluten as well as new approaches in treatment. -The second section revises the advances made in the clinical spectrum of the gluten-related disorders. -The third section explores the evolution of gluten, bread products and the great challenge to elaborate gluten-free products of high quality. The technological improvements in this field will produce gluten-free foods, less expensive than at present available in food stores. The authors are recognized investigators, active in the field of gluten-related disorders and the evolution of gluten-free products. The information provided is essential for celiacs, non-celiac gluten- sensitive persons, Patient Associations of gluten-related disorders, physicians and the food industry. It will be of help to clinical and research scientists in clinical medicine, immunology and pathology, to professionals in nutrition and gluten-free products, to the regulatory authorities, to food chemists and their technologists.
Author : Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj,Shabir Ahmad Mir
Publisher : Springer Nature
Page : 367 pages
File Size : 51,5 Mb
Release : 2023-11-06
Category : Technology & Engineering
ISBN : 9783031403088
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.
Author : Felipe Luis Palombini,Fernanda Mayara Nogueira
Publisher : Springer Nature
Page : 429 pages
File Size : 48,5 Mb
Release : 2023-03-14
Category : Technology & Engineering
ISBN : 9789819900152
Bamboo is one of the most sustainable materials in nature due to its fast growth, rapid regeneration, outstanding mechanical properties, and applications in numerous industries. Latest technological advances have been allowing the plant to be studied and applied to exciting new projects. Being bamboo an icon of sustainable development, this book approaches the latest developments in the study of the plant, either as a natural resource or as a source of inspiration for more efficient designs. With the global urging demand for more sustainable practices, innovations in bamboo science and technology are key to the development of environmentally sound solutions.
Author : Charis Michel Galanakis
Publisher : Academic Press
Page : 488 pages
File Size : 40,7 Mb
Release : 2020-11-19
Category : Technology & Engineering
ISBN : 9780128231913
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 : Joyce I. Boye
Publisher : John Wiley & Sons
Page : 402 pages
File Size : 44,8 Mb
Release : 2015-01-27
Category : Technology & Engineering
ISBN : 9781118504949
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.
Author : Fatma Boukid
Publisher : Springer Nature
Page : 339 pages
File Size : 55,5 Mb
Release : 2021-04-19
Category : Technology & Engineering
ISBN : 9783030692285
Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.
Author : Jasim Ahmed,Santanu Basu
Publisher : Woodhead Publishing
Page : 786 pages
File Size : 40,5 Mb
Release : 2022-09-13
Category : Technology & Engineering
ISBN : 9780128239841
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels
Author : Rossana Coda,Ana Gomes,Carlo Giuseppe Rizzello,Andrea Gianotti
Publisher : Frontiers Media SA
Page : 146 pages
File Size : 47,8 Mb
Release : 2020-10-23
Category : Science
ISBN : 9782889660926
This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.