LEADER 00000cam a2200589Mi 4500 
001    ocm00000003 
003    OCoLC 
005    20200110051515.9 
006    m     o  d         
007    cr cnu---unuuu 
008    180721s2018    nyu     o     000 0 eng d 
020    9781536137620|q(electronic book) 
020    1536137626|q(electronic book) 
035    (OCoLC)1045001893 
040    EBLCP|beng|epn|cEBLCP|dN$T|dOCLCF|dOCLCQ|dUKAHL|dYDX
       |dOCLCQ 
049    RIDW 
050  4 TS2149 
072  7 TEC|x012000|2bisacsh 
082 04 664/.72272|223 
090    TS2149 
245 00 Flour :|bProduction, Varieties and Nutrition /|cMaría 
       Dolores Torres Pérez. 
264  1 New York :|bNova Science Publishers, Incorporated,|c2018. 
300    1 online resource (362 pages). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Food Science and Technology Series 
490 1  Nutrition and diet research progress series 
500    Chemical Properties of Betel Leaves Powder. 
505 0  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.
505 8  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. 
505 8  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. 
505 8  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. 
505 8  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. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Flour.|0https://id.loc.gov/authorities/subjects/sh85049267
650  7 Flour.|2fast|0https://id.worldcat.org/fast/927722 
655  4 Electronic books. 
700 1  Torres Pérez, María Dolores.|0https://id.loc.gov/
       authorities/names/no2017159903 
776 08 |iPrint version:|aPérez, María Dolores Torres.|tFlour : 
       Production, Varieties and Nutrition.|dNew York : Nova 
       Science Publishers, Incorporated, ©2018|z9781536137613 
830  0 Food science and technology series (Nova Science 
       Publishers)|0https://id.loc.gov/authorities/names/
       no2009203448 
830  0 Nutrition and diet research progress series.|0https://
       id.loc.gov/authorities/names/n2009180929 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=1855184|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20200122|cEBSCO|tEBSCOebooksacademic NEW 12-21,1-17 
       11948|lridw 
994    92|bRID