000			04455nam a2200361 a 4500
001			000895045
005			20170516144130.0
008			120530s2011 ||| r 000 0 eng d
020			_a9780123808868 (hbk.)
020			_a0123808863 (hbk.)
040			_aAM-YeHGA
041	0		_aeng
245	0	0	_aFlour and breads and their fortification in health and disease prevention / _cEd. 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	0		_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	0		_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	_aFlour as food.
650		0	_aFood additives.
650		0	_aEnriched foods.
650		0	_aEnriched cereal products.
650		0	_aBread.
650		0	_aMedicine, Preventive.
650	1	2	_aBread.
650	1	2	_aFlour.
650	2	2	_aFood, Fortified.
650	2	2	_aNutritive Value.
700	1		_aPreedy, Victor R. _4edt
700	1		_aWatson, Ronald Ross _4edt _913984
700	1		_aPatel, Vinood B. _4edt
999			_c797469 _d797469