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Title Flour : Production, Varieties and Nutrition / María Dolores Torres Pérez.

Publication Info. New York : Nova Science Publishers, Incorporated, 2018.

Item Status

Description 1 online resource (362 pages).
Physical Medium polychrome
Description text file
Series Food Science and Technology Series
Nutrition and diet research progress series
Food science and technology series (Nova Science Publishers)
Nutrition and diet research progress series.
Contents Intro; Contents; Preface; Chapter 1; Gluten-Containing Flours versus Alternative Gluten-Free Flours; Abstract; Introduction; Adverse Reactions to Gluten-Containing Flours; Cereal and Flour Production; Flour Composition and Properties; Starch; Proteins; Fibre; Lipids; Common Flours Applications; Bread; Pasta; Biscuit; Dough Rheology; Nutritional Aspects; Future Trends; References; Chapter 2; Burdock (Arctium lappa L.) Root Flour Production: Technological, Nutritional, and Functional Characterization; Abstract; Introduction; Material and Methods; Material; Methods; Burdock Root Flour Processing.
Burdock Root CharacterizationTechnological Characterization; Nutritional Characterization; Bioactive Compounds; Blends of Whole Wheat Flour, Refined Wheat Flour, and Burdock Flour: Pasting Properties; Statistical Analysis; Results and Discussion; Burdock Flour Characteristics; Technological Properties; Nutritional Properties; Addition of Burdock Flour to Blends of Whole and Refined Wheat Flour: Pasting Properties; Future Perspectives; References; Chapter 3; The Nutritional and Functional Properties of Wheat; Abstract; Introduction; Wheat Grain; Health Beneficial Components of Wheat.
Dietary FiberVitamins and Minerals; Phenolic Acids; Polyphenols; Lignans; Flavonoids; Carotenoids; Tocols; Phytosterols/Phytostanols; Phytic Acid; Conclusion; References; Chapter 4; In Vitro Starch Digestibility of Snack Bar Formulated with Green Banana (musa acuminata × balbisiana ABB cv. Awak) Flour; Abstract; Introduction; Methods; Materials; Green Banana Flour Preparation; Snack Bars Preparation; Total Starch Determination; Resistant Starch and Digestible Starch Determination; Total Dietary Fibre, Soluble Dietary Fibre, and Insoluble Dietary Fibre; Glycaemic Index Determination.
Sensory EvaluationStatistical Analysis; Discussion; Total Starch, Resistant Starch, and Digestible Starch of the Snack Bars; Total Dietary Fibre, Insoluble Dietary Fibre, and Soluble Dietary Fibre of Snack Bars; In Vitro Starch Hydrolysis; Hydrolysis Index and Estimated Glycaemic Index; Sensory Evaluation; Conclusion; Acknowledgment; References; Chapter 5; Betel Leaves (Piper Betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties; Abstract; Introduction; Methods; Raw Materials; Preparation of Betel Leaves Powder; Proximate Analysis.
Physical Properties DeterminationChemical Properties Determination; Functional Properties Determination; Total Phenolic and Total Flavonoid Contents and Antioxidant Properties Determination; Preparation of Sample Extracts; Determination of Total Phenolic Content; Total Flavonoid Content; 1,1-Diphenyl-2-picryhydrazyl Free Radical-Scavenging Assay; Ferric Reducing Antioxidant Potential Assay; Statistical Analysis; Discussion; Proximate Composition of Betel Leaves Powder; Physical Properties of Betel Leaves Powder; Functional Properties of Betel Leaves Powder.
Note Chemical Properties of Betel Leaves Powder.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Flour.
Flour.
Genre/Form Electronic books.
Added Author Torres Pérez, María Dolores.
Other Form: Print version: Pérez, María Dolores Torres. Flour : Production, Varieties and Nutrition. New York : Nova Science Publishers, Incorporated, ©2018 9781536137613
ISBN 9781536137620 (electronic book)
1536137626 (electronic book)