Bread and Its Fortification
eBook - PDF

Bread and Its Fortification

Nutrition and Health Benefits

  1. 417 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Bread and Its Fortification

Nutrition and Health Benefits

About this book

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

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Yes, you can access Bread and Its Fortification by Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha in PDF and/or ePUB format, as well as other popular books in Medicina & Nutrizione, dietetica e bariatria. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2015
Print ISBN
9781032179636
eBook ISBN
9781498701570
Edition
1
Topic
Medicina
Subtopic
Nutrizione, dietetica e bariatria

Table of contents

  1. Cover
  2. Preface to the Series
  3. Preface
  4. Contents
  5. Chapter 1: Bread: Between the Heritage of Past and the Technology of Present
  6. Chapter 2: Role of Bread on Nutrition and Health Worldwide
  7. Chapter 3: Sourdough Bread
  8. Chapter 4: Fermentation Process and Bioavailability of Phytochemicals from Sourdough Bread
  9. Chapter 5: Phytochemicals as Functional Bread Compounds: Physiological Effects
  10. Chapter 6: Production of Selenium-enriched Breads and Their Nutritional and Nutraceutical Properties
  11. Chapter 7: Microorganisms Involved in Spoilage of Bread and Its Control Measures
  12. Chapter 8: Bread Fungal Contamination: Risk of Mycotoxins, Protection of Anti-fungal and Need to Fungal Identification
  13. Chapter 9: Bread Fortification
  14. Chapter 10: Agronomic Fortification and the Impact on Bread Fortification
  15. Chapter 11: Physical Processing of Grains and Flours Leading Nutritious Breads
  16. Chapter 12: Raw Material Characteristics for Healthy Breadmaking
  17. Chapter 13: Non-conventional Raw Materials for Nutritional Improvement of Breads
  18. Chapter 14: Effect of Fibre in Enriched Breads
  19. Chapter 15: Traditional Bread in Arab Countries…Key of Nutrition
  20. Chapter 16: Nutritional and Nutraceutical Features of Regular and Protein Fortified Corn Tortillas
  21. Chapter 17: The Influence of Bread Enriched with Bioactive Components on Body Weight Control, Carbohydrate Metabolism, and Lipid Profile
  22. Chapter 18: Gluten-Free Bread: Health and Technological Aspects
  23. Back Cover