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Flour And Breads And Their Fortification In Health And Disease Prevention

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Flour and Breads and their Fortification in Health and Disease Prevention

Flour and Breads and their Fortification in Health and Disease Prevention Book
Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
Publisher : Academic Press
Release : 2011-02-17
ISBN : 9780123808875
Language : En, Es, Fr & De

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Book Description :

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

Flour and breads and their fortification in health and disease prevention

Flour and breads and their fortification in health and disease prevention Book
Author : Anonim
Publisher : Unknown
Release : 2011
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Flour and breads and their fortification in health and disease prevention book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Herbal Bioactives and Food Fortification

Herbal Bioactives and Food Fortification Book
Author : D. Suresh Kumar
Publisher : CRC Press
Release : 2015-09-25
ISBN : 148225364X
Language : En, Es, Fr & De

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Book Description :

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.

Bread and Its Fortification

Bread and Its Fortification Book
Author : Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha
Publisher : CRC Press
Release : 2015-09-22
ISBN : 1498701574
Language : En, Es, Fr & De

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Book Description :

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.

Fermented Foods Part II

Fermented Foods  Part II Book
Author : Ramesh C. Ray,Didier Montet
Publisher : CRC Press
Release : 2017-05-25
ISBN : 1351793764
Language : En, Es, Fr & De

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Book Description :

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.

Innovative Processing Technologies for Healthy Grains

Innovative Processing Technologies for Healthy Grains Book
Author : Milica Pojic,Uma Tiwari
Publisher : John Wiley & Sons
Release : 2020-12-21
ISBN : 1119470161
Language : En, Es, Fr & De

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Book Description :

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.

Handbook of Cereals Pulses Roots and Tubers

Handbook of Cereals  Pulses  Roots  and Tubers Book
Author : Sneh Punia,Anil Kumar Siroha,Manoj Kumar
Publisher : CRC Press
Release : 2021-10-11
ISBN : 1000429792
Language : En, Es, Fr & De

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Book Description :

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.

Advances in the Understanding of Gluten Related Pathology and the Evolution of Gluten Free Foods

Advances in the Understanding of Gluten Related Pathology and the Evolution of Gluten Free Foods Book
Author : Eduardo Arranz,Fernando Fernández-Bañares,Cristina M. Rosell,Luis Rodrigo,Amado Salvador Peña
Publisher : OmniaScience
Release : 2015-06-26
ISBN : 8494341820
Language : En, Es, Fr & De

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Book Description :

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.

Trends in Wheat and Bread Making

Trends in Wheat and Bread Making Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2020-11-19
ISBN : 0128231912
Language : En, Es, Fr & De

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Book Description :

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

Corn

Corn Book
Author : Sergio O. Serna-Saldivar
Publisher : Elsevier
Release : 2018-11-09
ISBN : 0128118865
Language : En, Es, Fr & De

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Book Description :

Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists. This encyclopedic storehouse of comprehensive information on all aspects of the world’s largest crop (in metric tons) includes extensive coverage of recent development in genetic modification for the generation of new hybrids and genotypes. New chapters highlight the importance of corn as a raw material for the production of fuel bioethanol and the emerging topic of phytochemicals or nutraceutical compounds associated to different types of corns and their effect on human health, especially in the prevention of chronic diseases and cancer. Written by international experts on corn, and edited by a highly respected academics, this new edition will remain the industry standard on the topic. Presents new chapters that deal with specialty corns, the production of first generation bioethanol, and the important relationship of corn phytochemicals or nutraceuticals with human health Provides contributions from a new editor and a number of new contributors who bring a fresh take on this highly successful volume Includes vastly increased content relating to recent developments in genetic modification for the generation of new hybrids and genotypes Contains encyclopedic coverage of grain chemistry and nutritional quality of this extensively farmed product Covers the production and handling of corn, with both food and non-food applications

Lactic Acid Bacteria within the Food Industry What is New on their Technological and Functional Role

Lactic Acid Bacteria within the Food Industry  What is New on their Technological and Functional Role Book
Author : Paola Lavermicocca,Joaquin Bautista-Gallego,Cristina Reguant
Publisher : Frontiers Media SA
Release : 2021-09-13
ISBN : 288971294X
Language : En, Es, Fr & De

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Book Description :

Download Lactic Acid Bacteria within the Food Industry What is New on their Technological and Functional Role book written by Paola Lavermicocca,Joaquin Bautista-Gallego,Cristina Reguant, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Sorghum and Millets

Sorghum and Millets Book
Author : John Taylor,Kwaku G. Duodu
Publisher : Elsevier
Release : 2018-10-12
ISBN : 0128115289
Language : En, Es, Fr & De

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Book Description :

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications. The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains. Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research Brings together leading experts from across the field via a world leading editorial team Published in partnership with the AACCI - advancing the science and technology of cereals and grains

Calcium

Calcium Book
Author : Anonim
Publisher : Unknown
Release : 2022-08-08
ISBN : 1849738874
Language : En, Es, Fr & De

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Book Description :

Download Calcium book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Yogurt in Health and Disease Prevention

Yogurt in Health and Disease Prevention Book
Author : Nagendra P. Shah
Publisher : Academic Press
Release : 2017-05-26
ISBN : 0128052724
Language : En, Es, Fr & De

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Book Description :

Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value

Vegetarian and Plant Based Diets in Health and Disease Prevention

Vegetarian and Plant Based Diets in Health and Disease Prevention Book
Author : François Mariotti
Publisher : Academic Press
Release : 2017-05-23
ISBN : 0128039698
Language : En, Es, Fr & De

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Book Description :

Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses both the overall benefits of plant-based diets on health and the risk of disease and issues concerning the status in certain nutrients of the individuals, while providing overall consideration to the entire spectrum of vegetarian diets. Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet. Discusses the links between health and certain important characteristics of plant-based diets at the level of food groups Analyzes the relation between plant-based diet and health at the different nutritional levels, i.e. from dietary patterns to specific nutrients and substances Provides a balanced evidence-based approach to analyze the positive and negative aspects of vegetarianism Addresses the different aspects of diets predominantly based on plants, including geographical and cultural variations of vegetarianism

Handbook of Coffee Processing By Products

Handbook of Coffee Processing By Products Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2017-05-05
ISBN : 0128112913
Language : En, Es, Fr & De

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Book Description :

Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications. This book addresses key topics specific to sustainable management in the coffee industry, placing an emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols. Specifies potential for the use of by-products as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology and cosmetic industries Places emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols

Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention Book
Author : Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Publisher : Academic Press
Release : 2016-09-12
ISBN : 0128025492
Language : En, Es, Fr & De

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Book Description :

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Wheat Antioxidants

Wheat Antioxidants Book
Author : Liangli L. Yu
Publisher : John Wiley & Sons
Release : 2008-03-07
ISBN : 9780470228326
Language : En, Es, Fr & De

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Book Description :

This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses antioxidant properties of wheat grains and fractions and their phytochemical compositions and covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability/bioavailability. Wheat Antioxidants will help cereal chemists, food technologists, food processors, nutritionists, and others maximize the health benefits of wheat-based foods.

Food Fortification in a Globalized World

Food Fortification in a Globalized World Book
Author : M. G. Venkatesh Mannar,Richard F. Hurrell
Publisher : Academic Press
Release : 2018-06
ISBN : 9780128028612
Language : En, Es, Fr & De

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Book Description :

Food Fortification in a Globalized World outlines experiences over the past 50 years-and future potential-for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research. Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals. Presents the latest science on fortification for the prevention of micronutrient deficiencies Includes emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, regulations, practices and policies from around the world Summarizes evidence of application of food fortification and measured impact on public health Discusses how public policy impacts fortification of foods and nutritional deficiencies Considers the complex economics of and market for fortified foods

The End of Craving

The End of Craving Book
Author : Mark Schatzker
Publisher : Simon and Schuster
Release : 2021-11-09
ISBN : 1501192493
Language : En, Es, Fr & De

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Book Description :

Acclaimed journalist and author of The Dorito Effect delivers a groundbreaking, entertaining, and informative work that reveals how our dysfunctional relationship with food began—and how science is leading us back to healthier living and eating. If you have ever wondered, “How do I eat what’s good for me?” you are not alone. Innumerable diets have been tested and billions of dollars have been spent attempting to study and understand the simple act of consuming food. So, why aren’t we getting healthier? Why does the dysfunctional relationship between eating and overeating, prevent us from living well? What if the key to unlocking a new path to nutrition and health lies not in overcoming our destructive urges, but understanding them? Now, science writer Mark Schatzker explores these key questions and the future of eating by focusing on the way our brain’s powerful instinct to eat has been turned against itself. he takes us on a lively journey from the mountains of Italy to the Old South and inside brain scanning laboratories, to reveal new and fascinating information that will upend the way we see eating, craving, and body weight, including:​ —Our brains control body weight as effectively as it does body temperature, blood oxygen levels, and heart rate—tracking the energy we consume and burn with greater precision than even scientists can —We are not programmed to crave endless calories, but rather to crave what we need —Our ability to sense sugar and fats has been altered due to technologies like artificial sweeteners, artificial fats, synthetic starches, and flavorings —This “mismatch” between the way food tastes and the nutrients it delivers has created an unnatural and heightened desire to eat —Ultimately, by “fortifying” our food with certain vitamins, as we do with livestock, we have supercharged the caloric potential of what we eat and have unwittingly enabled obesity Blending conventional wisdom, historical research, and cutting-edge science, The End of Craving reveals a new and radical truth: our natural urges are not primitive. Nor are they harmful. Only by restoring the relationship between the flavor of food and the nutrition it provides can we hope to change our eating habits and overall health, leading to longer and happier lives.