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LEADER 00000cam a2200805 a 4500 
001    ocn746472445 
003    OCoLC 
005    20160805110815.1 
006    m     o  d         
007    cr |n||||||||| 
008    110505s2011    ne a    ob    001 0 eng c 
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019    702368895|a706802865|a768330090|a823849524|a823919457
       |a824102483|a824163134 
020    9780123808875|q(electronic book) 
020    0123808871|q(electronic book) 
020    |z9780123808868 
020    |z0123808863 
020    |z1282954792 
020    |z9781282954793 
035    (OCoLC)746472445|z(OCoLC)702368895|z(OCoLC)706802865
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037    1057600:10579701|bElsevier Science & Technology|nhttp://
       www.sciencedirect.com 
037    D60DEF99-6B9C-4C41-97E2-6935D2C79FFD|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
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090    TX595.F5|bF57 2011 
245 00 Flour and breads and their fortification in health and 
       disease prevention /|cedited by Victor R. Preedy, Ronald 
       Ross Watson, Vinood B. Patel. 
250    1st ed. 
264  1 Amsterdam ;|aBoston :|bElsevier/Academic Press,|c2011. 
300    1 online resource (xvii, 524 pages) :|billustrations 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft 
504    Includes bibliographical references and index. 
505 0  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  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. 
520    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. Secondly, 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. Thirdly, 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 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 four and break 
       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. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Flour as food.|0https://id.loc.gov/authorities/subjects/
       sh85049273 
650  0 Food additives.|0https://id.loc.gov/authorities/subjects/
       sh85050253 
650  0 Enriched foods.|0https://id.loc.gov/authorities/subjects/
       sh85050240 
650  0 Enriched cereal products.|0https://id.loc.gov/authorities/
       subjects/sh85022068 
650  0 Bread.|0https://id.loc.gov/authorities/subjects/sh85016646
650  0 Medicine, Preventive.|0https://id.loc.gov/authorities/
       subjects/sh85083162 
650  7 Flour as food.|2fast|0https://id.worldcat.org/fast/927739 
650  7 Food additives.|2fast|0https://id.worldcat.org/fast/930654
650  7 Enriched foods.|2fast|0https://id.worldcat.org/fast/912556
650  7 Enriched cereal products.|2fast|0https://id.worldcat.org/
       fast/912555 
650  7 Bread.|2fast|0https://id.worldcat.org/fast/1198482 
650  7 Medicine, Preventive.|2fast|0https://id.worldcat.org/fast/
       1015324 
650 22 Food, Fortified.|0https://id.nlm.nih.gov/mesh/D005527 
650 22 Nutritive Value.|0https://id.nlm.nih.gov/mesh/D009753 
655  4 Electronic books. 
700 1  Preedy, Victor R.|0https://id.loc.gov/authorities/names/
       n95802455 
700 1  Watson, Ronald R.|q(Ronald Ross)|0https://id.loc.gov/
       authorities/names/n83152995 
700 1  Patel, Vinood B.|0https://id.loc.gov/authorities/names/
       n2011181173 
776 08 |iPrint version:|tFlour and breads and their fortification
       in health and disease prevention.|dAmsterdam ; Oxford : 
       Academic, 2011|z9780123808868|w(OCoLC)657600307 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=351358|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20161013|cEBSCO|tebscoebooksacademic new |lridw 
994    92|bRID