Flour and Breads and their Fortification in Health and Disease Prevention Book

Flour and Breads and their Fortification in Health and Disease Prevention


  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release Date : 2011-02-17
  • Genre: Technology & Engineering
  • Pages : 542
  • ISBN 10 : 0123808871

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Flour and Breads and their Fortification in Health and Disease Prevention Excerpt :

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

Herbal Bioactives and Food Fortification Book

Herbal Bioactives and Food Fortification


  • Author : D. Suresh Kumar
  • Publisher : CRC Press
  • Release Date : 2015-09-25
  • Genre: Health & Fitness
  • Pages : 252
  • ISBN 10 : 9781482253641

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Herbal Bioactives and Food Fortification Excerpt :

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 Book

Bread and Its Fortification


  • Author : Cristina M. Rosell
  • Publisher : CRC Press
  • Release Date : 2015-09-22
  • Genre: Medical
  • Pages : 417
  • ISBN 10 : 9781498701570

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Bread and Its Fortification Excerpt :

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 Book

Fermented Foods Part II


  • Author : Ramesh C. Ray
  • Publisher : CRC Press
  • Release Date : 2017-05-25
  • Genre: Technology & Engineering
  • Pages : 525
  • ISBN 10 : 9781351793766

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Fermented Foods Part II Excerpt :

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 Book

Innovative Processing Technologies for Healthy Grains


  • Author : Milica Pojic
  • Publisher : John Wiley & Sons
  • Release Date : 2020-12-21
  • Genre: Technology & Engineering
  • Pages : 304
  • ISBN 10 : 9781119470168

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Innovative Processing Technologies for Healthy Grains Excerpt :

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 professi

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

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


  • Author : Eduardo Arranz
  • Publisher : OmniaScience
  • Release Date : 2015-06-26
  • Genre: Medical
  • Pages : 713
  • ISBN 10 : 9788494341823

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

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.

Cereal Based Foodstuffs  The Backbone of Mediterranean Cuisine Book

Cereal Based Foodstuffs The Backbone of Mediterranean Cuisine


  • Author : Fatma Boukid
  • Publisher : Springer Nature
  • Release Date : 2021-04-19
  • Genre: Technology & Engineering
  • Pages : 339
  • ISBN 10 : 9783030692285

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Cereal Based Foodstuffs The Backbone of Mediterranean Cuisine Excerpt :

Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.

Maize Book

Maize


  • Author : Sukhvinder Singh Purewal
  • Publisher : CRC Press
  • Release Date : 2022-09-30
  • Genre: Technology & Engineering
  • Pages : 384
  • ISBN 10 : 9781000685930

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Maize Excerpt :

Maize is widely cultivated throughout the world due to its high-yield potential. The economic and nutritional value of maize grains is associated with its starch content, protein, fibre, bioactive compounds, and minerals. Maize is used worldwide in the preparation of health-benefiting, antioxidant-rich, fortified products and dietary supplements. Maize: Nutritional Composition, Processing, and Industrial Uses explores the status of maize in terms of its production, nutritional composition, biofortification, processing methods, health benefits, maize-based products, and storage. This book also emphasizes the key features of maize grains which make it an ideal crop for industrial use. It covers all aspects of recent research about the maize and provides updated information. Features Discusses information related to chemistry of maize components Highlights comprehensive information on the physical and milling properties of maize Explains the structure, functional, and antioxidant properties of maize flour Provides the latest scientific development in the modification of maize starch Explores various maize-based food products and their storage Examines maize protein, scenarios, and quality improvement through bio-fortification In-depth information is provided regarding various health-benefiting nutrient components of maize flour, offering meaningful information for product formulation. This book unfolds the potential of maize grains for industrial use.

Trends in Wheat and Bread Making Book

Trends in Wheat and Bread Making


  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-19
  • Genre: Technology & Engineering
  • Pages : 488
  • ISBN 10 : 9780128231913

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Trends in Wheat and Bread Making Excerpt :

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

Yogurt in Health and Disease Prevention Book

Yogurt in Health and Disease Prevention


  • Author : Nagendra P. Shah
  • Publisher : Academic Press
  • Release Date : 2017-05-26
  • Genre: Medical
  • Pages : 570
  • ISBN 10 : 9780128052723

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Yogurt in Health and Disease Prevention Excerpt :

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

Handbook of Coffee Processing By Products Book

Handbook of Coffee Processing By Products


  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2017-05-05
  • Genre: Technology & Engineering
  • Pages : 426
  • ISBN 10 : 9780128112915

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Handbook of Coffee Processing By Products Excerpt :

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

Guidelines on Food Fortification with Micronutrients Book

Guidelines on Food Fortification with Micronutrients


  • Author : Richard Hurrell
  • Publisher : WHO
  • Release Date : 2006
  • Genre: Business & Economics
  • Pages : 384
  • ISBN 10 : UCSD:31822034614107

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Guidelines on Food Fortification with Micronutrients Excerpt :

This publication contains practical guidance on the design, implementation and evaluation of appropriate food fortification programmes. They are designed primarily for use by nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.The guidelines are written from a nutrition and public health perspective, and topics discussed include: the concept of food fortification as a potential strategy for the control of micronutrient malnutrition; the prevalence, causes, and consequences of micronutrient deficiencies, and the public health benefits of micronutrient malnutrition control; technical information on the various chemical forms of micronutrients that can be used to fortify foods; regulation and international harmonisation, communication, advocacy, consumer marketing and public education.

Wheat Antioxidants Book

Wheat Antioxidants


  • Author : Liangli L. Yu
  • Publisher : John Wiley & Sons
  • Release Date : 2008-03-07
  • Genre: Technology & Engineering
  • Pages : 288
  • ISBN 10 : 0470228326

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Wheat Antioxidants Excerpt :

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.

Dietary Supplement Use Among U S  Adults Has Increased Since NHANES III  1988 1994  Book

Dietary Supplement Use Among U S Adults Has Increased Since NHANES III 1988 1994


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2011
  • Genre: Dietary supplements
  • Pages : 8
  • ISBN 10 : UCR:31210020474738

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Dietary Supplement Use Among U S Adults Has Increased Since NHANES III 1988 1994 Excerpt :

"This report provides estimates of dietary supplement use for specific population groups over time. In addition to overall use of dietary supplements, this report focuses on estimates for specific nutrients consumed through dietary supplement use."--Cover.