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Nhan đề: Flour and breads and their fortification in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.

DDC	664.2
Nhan đề	Flour and breads and their fortification in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
Lần xuất bản	1st ed.
Thông tin xuất bản	Amsterdam ;Boston : Elsevier/Academic Press, 2011.
Mô tả vật lý	xvii, 524 p. : ill. ; 29 cm.
Thuật ngữ chủ đề	Bread.
Thuật ngữ chủ đề	Enriched cereal products.
Thuật ngữ chủ đề	Enriched foods.
Thuật ngữ chủ đề	Flour as food.
Thuật ngữ chủ đề	Food additives.
Thuật ngữ chủ đề	Medicine, Preventive.
Thuật ngữ chủ đề	Bread.
Thuật ngữ chủ đề	Flour.
Thuật ngữ chủ đề	Food, Fortified.
Thuật ngữ chủ đề	Nutritive Value.
Môn học	Công nghệ chế biến ngũ cốc, tinh bột và thực phẩm truyền thống
Môn học	Dinh dưỡng học
Tác giả(bs) CN	Patel, Vinood B.
Tác giả(bs) CN	Watson, Ronald R.
Tác giả(bs) CN	Preedy, Victor R.


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008	110505s2011 ne a b 001 0 eng c
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039	\|a17-Apr-2012 01:37:14\|boanhntk\|c16-Apr-2012 09:34:38\|doanhntk
082	\|a664.2
245	00\|aFlour and breads and their fortification in health and disease prevention / \|cedited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
250	\|a1st ed.
260	\|aAmsterdam ;\|aBoston : \|bElsevier/Academic Press, \|c2011.
300	\|axvii, 524 p. : \|bill. ; \|c29 cm.
504	\|aIncludes bibliographical references and index.
505	8 \|aContents of Section 1, Flours and breads: The science of doughs and bread quality -- Monitoring flour performance in bread making -- South Indian parotta : an unleavened, flat bread -- Sourdough breads -- Focaccia Italian flat fatty bread -- Flour and bread from black, purple and blue-colored wheats -- Emmer (Triticum turgidum spp. dicoccum) flour and breads -- Einkorn (Triticum monococcum) flour and bread -- Maize : composition, bioactive constituents and unleavened bread -- Amaranth : potential source for flour enrichment -- Quinoa : protein and non protein tryptophan in comparison with other cereal and legume flours and bread -- Sorghum flour and flour products : production, nutritional quality and fortification -- Buckwheat flour and bread -- Non-starch polysaccharides in maize and oat : ferulated arabinoxylans and [beta]-glucans -- Gluten-free bread : sensory, physicochemical and nutritional aspects -- Dietary fiber from brewer's spent grain as a functional ingredient in bread making technology -- Composite flours and breads : potentials of local crops in developing countries -- Legume composite flours and baked goods : nutritional, functional, sensory and phytochemical qualities -- Potential use of okra seed (Abelmoschus esculentus Moench) flour for food fortification and effects of processing -- Apricot kernel flour and its use in maintaining health -- Macadamia flours : nutritious ingredients for baked goods -- Banana and mango flours -- Use of potato flour in bread and flat bread.
505	8 \|aContents of Section 2, Fortification of flour and breads and their metabolic effects: Mineral fortification of whole wheat flour : an overview -- Iron particle size in iron-fortified bread -- Iodine fortification of bread : experiences from Australia and New Zealand -- Phytochemical fortification of flour and bread -- Carotenoids of sweet potato, cassava and maize and their use in bread and flour fortification -- Production and nutraceutical properties of breads fortified with DHA and omega-3 containing oils -- Fortification with free amino acids affects acrylamide content in yeast leavened bread -- Barley [beta]-glucans and fiber-rich fractions as functional ingredients in flat and pan breads -- Antioxidant activity and phenolics in breads with added barley flour -- Partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour in bread -- Effect of starch addition to fluid dough during the bread making process -- Fermentation as a tool to improve healthy properties of bread -- Apple pomace (by-product of fruit juice industry) as a flour fortification strategy -- Use of sweet potato in bread and flour fortification -- Fortification of bread with soy proteins to normalize serum cholesterol and triacylglycerol levels -- Dietary breads and impact on postprandial parameters -- Fortification of vitamin B-12 to flour and the metabolic response -- Metabolic effects of [beta]-glucans addition to corn maize flour -- Lupine kernel fiber : metabolic effects in human intervention studies and use as supplement in wheat bread -- Metabolic effects of propionic acid-enriched breads -- Folic acid and colon cancer : impact of wheat flour fortification with folic acid -- Effects of the soybean flour diet on insulin secretion and action -- Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran.
650	0\|aBread.
650	0\|aEnriched cereal products.
650	0\|aEnriched foods.
650	0\|aFlour as food.
650	0\|aFood additives.
650	0\|aMedicine, Preventive.
650	12\|aBread.
650	12\|aFlour.
650	22\|aFood, Fortified.
650	22\|aNutritive Value.
690	\|aCông nghệ chế biến ngũ cốc, tinh bột và thực phẩm truyền thống
690	\|aDinh dưỡng học
700	1 \|aPatel, Vinood B.
700	1 \|aWatson, Ronald R.\|q(Ronald Ross)
700	1 \|aPreedy, Victor R.
856	1\|uhttps://thuvien.ntu.edu.vn/ntukiposdata/ntulibdigitalcollections/coverimages/600_khoahocungdung_congnghe/660_kythuathoahoc/flour and breads and their_victor r. preedythumbimage.jpg
890	\|a0\|b0\|c1\|d9

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Flour and breads and their fortification in health and disease prevention / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.

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