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...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam ; Boston :
Elsevier/Academic Press,
2011.
|
| Ausgabe: | 1st ed. |
| Schlagworte: | |
| Online-Zugang: | Volltext Volltext |
| Zusammenfassung: | 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 resource (xvii, 524 pages) : illustrations |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780123808875 0123808871 |
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| 245 | 0 | 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. | ||
| 260 | |a Amsterdam ; |a Boston : |b Elsevier/Academic Press, |c 2011. | ||
| 300 | |a 1 online resource (xvii, 524 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file |2 rda | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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 | 0 | |a 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. | |
| 520 | |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 | 0 | |a Flour as food. |0 http://id.loc.gov/authorities/subjects/sh85049273 | |
| 650 | 0 | |a Food additives. |0 http://id.loc.gov/authorities/subjects/sh85050253 | |
| 650 | 0 | |a Enriched foods. |0 http://id.loc.gov/authorities/subjects/sh85050240 | |
| 650 | 0 | |a Enriched cereal products. |0 http://id.loc.gov/authorities/subjects/sh85022068 | |
| 650 | 0 | |a Bread. |0 http://id.loc.gov/authorities/subjects/sh85016646 | |
| 650 | 0 | |a Medicine, Preventive. |0 http://id.loc.gov/authorities/subjects/sh85083162 | |
| 650 | 2 | 2 | |a Food, Fortified |
| 650 | 2 | 2 | |a Nutritive Value |
| 650 | 2 | |a Food Additives |0 https://id.nlm.nih.gov/mesh/D005503 | |
| 650 | 2 | |a Bread |0 https://id.nlm.nih.gov/mesh/D001939 | |
| 650 | 2 | |a Preventive Medicine |0 https://id.nlm.nih.gov/mesh/D011315 | |
| 650 | 6 | |a Farine (Aliment) | |
| 650 | 6 | |a Aliments |x Additifs. | |
| 650 | 6 | |a Aliments enrichis. | |
| 650 | 6 | |a Produits céréaliers enrichis. | |
| 650 | 6 | |a Pain. | |
| 650 | 6 | |a Médecine préventive. | |
| 650 | 6 | |a Valeur nutritive. | |
| 650 | 7 | |a bread. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Bread |2 fast | |
| 650 | 7 | |a Enriched cereal products |2 fast | |
| 650 | 7 | |a Enriched foods |2 fast | |
| 650 | 7 | |a Flour as food |2 fast | |
| 650 | 7 | |a Food additives |2 fast | |
| 650 | 7 | |a Medicine, Preventive |2 fast | |
| 655 | 4 | |a Electronic book. | |
| 700 | 1 | |a Preedy, Victor R. |0 http://id.loc.gov/authorities/names/n95802455 | |
| 700 | 1 | |a Watson, Ronald R. |q (Ronald Ross) |1 https://id.oclc.org/worldcat/entity/E39PCjGgxC47cmCfdqyH6Y7xH3 |0 http://id.loc.gov/authorities/names/n83152995 | |
| 700 | 1 | |a Patel, Vinood B. | |
| 758 | |i has work: |a Flour and breads and their fortification in health and disease prevention (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFXBxFj3GWxgbMRGKpFqcP |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Flour and breads and their fortification in health and disease prevention. |d Amsterdam ; Oxford : Academic, 2011 |z 9780123808868 |w (OCoLC)657600307 |
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| author_facet | Preedy, Victor R. Watson, Ronald R. (Ronald Ross) Patel, Vinood B. |
| author_sort | Preedy, Victor R. |
| building | Verbundindex |
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| contents | 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. 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. |
| ctrlnum | (OCoLC)746472445 |
| 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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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. 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| genre | Electronic book. |
| genre_facet | Electronic book. |
| id | ZDB-4-EBA-ocn746472445 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:17:57Z |
| institution | BVB |
| isbn | 9780123808875 0123808871 |
| language | English |
| lccn | 2011414005 |
| oclc_num | 746472445 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (xvii, 524 pages) : illustrations |
| psigel | ZDB-4-EBA |
| publishDate | 2011 |
| publishDateSearch | 2011 |
| publishDateSort | 2011 |
| publisher | Elsevier/Academic Press, |
| record_format | marc |
| 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 ; Boston : Elsevier/Academic Press, 2011. 1 online resource (xvii, 524 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier data file rda Includes bibliographical references and index. 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. 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. 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. Flour as food. http://id.loc.gov/authorities/subjects/sh85049273 Food additives. http://id.loc.gov/authorities/subjects/sh85050253 Enriched foods. http://id.loc.gov/authorities/subjects/sh85050240 Enriched cereal products. http://id.loc.gov/authorities/subjects/sh85022068 Bread. http://id.loc.gov/authorities/subjects/sh85016646 Medicine, Preventive. http://id.loc.gov/authorities/subjects/sh85083162 Food, Fortified Nutritive Value Food Additives https://id.nlm.nih.gov/mesh/D005503 Bread https://id.nlm.nih.gov/mesh/D001939 Preventive Medicine https://id.nlm.nih.gov/mesh/D011315 Farine (Aliment) Aliments Additifs. Aliments enrichis. Produits céréaliers enrichis. Pain. Médecine préventive. Valeur nutritive. bread. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Bread fast Enriched cereal products fast Enriched foods fast Flour as food fast Food additives fast Medicine, Preventive fast Electronic book. Preedy, Victor R. http://id.loc.gov/authorities/names/n95802455 Watson, Ronald R. (Ronald Ross) https://id.oclc.org/worldcat/entity/E39PCjGgxC47cmCfdqyH6Y7xH3 http://id.loc.gov/authorities/names/n83152995 Patel, Vinood B. has work: Flour and breads and their fortification in health and disease prevention (Text) https://id.oclc.org/worldcat/entity/E39PCFXBxFj3GWxgbMRGKpFqcP https://id.oclc.org/worldcat/ontology/hasWork Print version: Flour and breads and their fortification in health and disease prevention. Amsterdam ; Oxford : Academic, 2011 9780123808868 (OCoLC)657600307 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=351358 Volltext FWS01 ZDB-4-EBA FWS_PDA_EBA https://www.sciencedirect.com/science/book/9780123808868 Volltext |
| spellingShingle | Flour and breads and their fortification in health and disease prevention / 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. 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. Flour as food. http://id.loc.gov/authorities/subjects/sh85049273 Food additives. http://id.loc.gov/authorities/subjects/sh85050253 Enriched foods. http://id.loc.gov/authorities/subjects/sh85050240 Enriched cereal products. http://id.loc.gov/authorities/subjects/sh85022068 Bread. http://id.loc.gov/authorities/subjects/sh85016646 Medicine, Preventive. http://id.loc.gov/authorities/subjects/sh85083162 Food, Fortified Nutritive Value Food Additives https://id.nlm.nih.gov/mesh/D005503 Bread https://id.nlm.nih.gov/mesh/D001939 Preventive Medicine https://id.nlm.nih.gov/mesh/D011315 Farine (Aliment) Aliments Additifs. Aliments enrichis. Produits céréaliers enrichis. Pain. Médecine préventive. Valeur nutritive. bread. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Bread fast Enriched cereal products fast Enriched foods fast Flour as food fast Food additives fast Medicine, Preventive fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85049273 http://id.loc.gov/authorities/subjects/sh85050253 http://id.loc.gov/authorities/subjects/sh85050240 http://id.loc.gov/authorities/subjects/sh85022068 http://id.loc.gov/authorities/subjects/sh85016646 http://id.loc.gov/authorities/subjects/sh85083162 https://id.nlm.nih.gov/mesh/D005503 https://id.nlm.nih.gov/mesh/D001939 https://id.nlm.nih.gov/mesh/D011315 |
| 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 | Flour as food. http://id.loc.gov/authorities/subjects/sh85049273 Food additives. http://id.loc.gov/authorities/subjects/sh85050253 Enriched foods. http://id.loc.gov/authorities/subjects/sh85050240 Enriched cereal products. http://id.loc.gov/authorities/subjects/sh85022068 Bread. http://id.loc.gov/authorities/subjects/sh85016646 Medicine, Preventive. http://id.loc.gov/authorities/subjects/sh85083162 Food, Fortified Nutritive Value Food Additives https://id.nlm.nih.gov/mesh/D005503 Bread https://id.nlm.nih.gov/mesh/D001939 Preventive Medicine https://id.nlm.nih.gov/mesh/D011315 Farine (Aliment) Aliments Additifs. Aliments enrichis. Produits céréaliers enrichis. Pain. Médecine préventive. Valeur nutritive. bread. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Bread fast Enriched cereal products fast Enriched foods fast Flour as food fast Food additives fast Medicine, Preventive fast |
| topic_facet | Flour as food. Food additives. Enriched foods. Enriched cereal products. Bread. Medicine, Preventive. Food, Fortified Nutritive Value Food Additives Bread Preventive Medicine Farine (Aliment) Aliments Additifs. Aliments enrichis. Produits céréaliers enrichis. Pain. Médecine préventive. Valeur nutritive. bread. TECHNOLOGY & ENGINEERING Food Science. Enriched cereal products Enriched foods Flour as food Food additives Medicine, Preventive Electronic book. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=351358 https://www.sciencedirect.com/science/book/9780123808868 |
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