Bread and Its Fortification
Nutrition and Health Benefits
Published on 22. September 2015
417 pages
978-1-4987-0157-0 (ISBN)
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
More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
File size
10,39 MB
ISBN-13
978-1-4987-0157-0 (9781498701570)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Cristina M. Rosell | Joanna Bajerska | Aly F. El Sheikha
Bread and Its Fortification
Nutrition and Health Benefits
Book
09/2021
1st Edition
CRC Press
€79.41
Shipment within 10-20 days
Cristina M. Rosell | Joanna Bajerska | Aly F. El Sheikha
Bread and Its Fortification
Nutrition and Health Benefits
Book
09/2015
1st Edition
CRC Press
€244.50
Shipment within 15-20 days
Persons
Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha
Content
Bread: Between The Heritage Of Past And The Technology Of Present. Role Of Bread On Nutrition And Health Worldwide. Sourdough Bread. Fermentation Process And Bioavailability Of Phytochemicals From Sourdough Bread. Phytochemicals As Functional Bread Compounds: Physiological Effects. Production Of Selenium-Enriched Breads And Their Nutritional And Nutraceutical Properties. Microorganisms Involved In Spoilage Of Bread And Other Bakery Products And Control Measures. Bread Fungal Contamination: Risk Of Mycotoxins, Protection Of Anti-Fungal And Need To Fungal Identification. Bread Fortification. Agronomic Fortification And The Impact On Bread Fortification. Physical Processing Of Grains And Flours Leading Nutritious Breads. Raw Materials Characteristics For Healthy Breadmaking. Non-Conventional Raw Materials For Improving Nutritionally Breads. Effect Of Fibre In Enriched Breads. Traditional Bread In Arabic Countries...Key Of Nutrition. Nutritional And Nutraceutical Features Of Regular And Protein Fortified Corn Tortillas. The Influence Of Bread Enriched With Bioactive Components On Body Weight Control, Carbohydrate Metabolism, and Lipid Profile. Gluten- Free Bread: Technological And Health Aspects.
