Flour and breads and their fortification in health and disease prevention:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier/Academic Press
2011
|
| Ausgabe: | 1st ed |
| Schlagworte: | |
| Online-Zugang: | FAW01 FLA01 Volltext |
| Beschreibung: | Includes bibliographical references and index 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. Secondly, 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. Thirdly, 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 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 four and break 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 |
| Beschreibung: | 1 Online-Ressource (xvii, 524 p.) |
| ISBN: | 9780123808875 0123808871 1282954792 9781282954793 |
Internformat
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| 245 | 1 | 0 | |a Flour and breads and their fortification in health and disease prevention |c edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel |
| 250 | |a 1st ed | ||
| 264 | 1 | |a Amsterdam |b Elsevier/Academic Press |c 2011 | |
| 300 | |a 1 Online-Ressource (xvii, 524 p.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a 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. Secondly, 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. Thirdly, 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 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 four and break 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 | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 4 | |a Food, Fortified | |
| 650 | 4 | |a Nutritive Value | |
| 650 | 4 | |a Flour as food | |
| 650 | 4 | |a Food additives | |
| 650 | 4 | |a Enriched foods | |
| 650 | 4 | |a Enriched cereal products | |
| 650 | 4 | |a Bread | |
| 650 | 4 | |a Medicine, Preventive | |
| 653 | |a Electronic books | ||
| 700 | 1 | |a Preedy, Victor R. |e Sonstige |0 (DE-588)1053842163 |4 oth | |
| 700 | 1 | |a Watson, Ronald Ross |d 1942- |e Sonstige |0 (DE-588)1055770739 |4 oth | |
| 700 | 1 | |a Patel, Vinood B. |e Sonstige |0 (DE-588)1154964388 |4 oth | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 978-0-12-380886-8 |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 0-12-380886-3 |
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Datensatz im Suchindex
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| author_GND | (DE-588)1053842163 (DE-588)1055770739 (DE-588)1154964388 |
| building | Verbundindex |
| bvnumber | BV042313238 |
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| dewey-full | 664.7207 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.7207 |
| dewey-search | 664.7207 |
| dewey-sort | 3664.7207 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 1st ed |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9780123808875 0123808871 1282954792 9781282954793 |
| language | English |
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| spelling | Flour and breads and their fortification in health and disease prevention edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel 1st ed Amsterdam Elsevier/Academic Press 2011 1 Online-Ressource (xvii, 524 p.) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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. Secondly, 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. Thirdly, 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 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 four and break 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food, Fortified Nutritive Value Flour as food Food additives Enriched foods Enriched cereal products Bread Medicine, Preventive Electronic books Preedy, Victor R. Sonstige (DE-588)1053842163 oth Watson, Ronald Ross 1942- Sonstige (DE-588)1055770739 oth Patel, Vinood B. Sonstige (DE-588)1154964388 oth Erscheint auch als Druck-Ausgabe, Hardcover 978-0-12-380886-8 Erscheint auch als Druck-Ausgabe, Hardcover 0-12-380886-3 http://www.sciencedirect.com/science/book/9780123808868 Verlag Volltext |
| spellingShingle | Flour and breads and their fortification in health and disease prevention TECHNOLOGY & ENGINEERING / Food Science bisacsh Food, Fortified Nutritive Value Flour as food Food additives Enriched foods Enriched cereal products Bread Medicine, Preventive |
| title | Flour and breads and their fortification in health and disease prevention |
| title_auth | Flour and breads and their fortification in health and disease prevention |
| title_exact_search | Flour and breads and their fortification in health and disease prevention |
| title_full | Flour and breads and their fortification in health and disease prevention edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel |
| title_fullStr | Flour and breads and their fortification in health and disease prevention edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel |
| title_full_unstemmed | Flour and breads and their fortification in health and disease prevention edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel |
| title_short | Flour and breads and their fortification in health and disease prevention |
| title_sort | flour and breads and their fortification in health and disease prevention |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food, Fortified Nutritive Value Flour as food Food additives Enriched foods Enriched cereal products Bread Medicine, Preventive |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food, Fortified Nutritive Value Flour as food Food additives Enriched foods Enriched cereal products Bread Medicine, Preventive |
| url | http://www.sciencedirect.com/science/book/9780123808868 |
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