Description |
1 online resource (362 pages). |
Physical Medium |
polychrome |
Description |
text file |
Series |
Food Science and Technology Series
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Nutrition and diet research progress series
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Food science and technology series (Nova Science Publishers)
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Nutrition and diet research progress series.
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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. |
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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. |
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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. |
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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. |
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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.
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Flour. |
Genre/Form |
Electronic books.
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Added Author |
Torres Pérez, María Dolores.
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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) |
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1536137626 (electronic book) |
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