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 016 7 101554869|2DNLM 016 7 015648788|2Uk 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 |z(OCoLC)768330090|z(OCoLC)823849524|z(OCoLC)823919457 |z(OCoLC)824102483|z(OCoLC)824163134 037 1057600:10579701|bElsevier Science & Technology|nhttp:// www.sciencedirect.com 037 D60DEF99-6B9C-4C41-97E2-6935D2C79FFD|bOverDrive, Inc. |nhttp://www.overdrive.com 040 COO|beng|epn|cCOO|dOCLCQ|dOPELS|dNTD|dN$T|dE7B|dCDX|dYDXCP |dDKDLA|dIDEBK|dOCLCO|dGZM|dOCLCO|dSTF|dUBY|dDEBSZ|dTEFOD |dOCLCF|dTEFOD|dOCLCQ 042 pcc 049 RIDW 050 4 TX595.F5|bF57 2011 072 7 TEC|x012000|2bisacsh 072 7 MBNH3|2bicssc 082 04 664.7207|222 090 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