Buch, Englisch, 356 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 702 g
Buch, Englisch, 356 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 702 g
Reihe: Food Biotechnology and Engineering
ISBN: 978-1-032-11377-7
Verlag: CRC Press
Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions of cereals, dairy products, vegetables, and fruits. The book demonstrates real developments in food technology and reviews current knowledge in the biotechnological processing and bioenhancement of food.
Key Features:
- Promotes the use of iron-containing nanoadditive in bakery and confectionary
- Explains the use of food additives for enrichment of butter mixtures
- Covers the use of artichoke powder and buckwheat bran in diabetic bakery products
- Describes the use of milk proteins in the technology of bakery products
- Proposes the use of spice compositions for sour milk products
Organized in five parts, Bioenhancement and Fortification of Foods for a Healthy Diet addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products.
Also available in the Food Biotechnology and Engineering series:
Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901)
Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects, edited by Ritva Repo-Carrasco-Valencia and Mabel C. Tomás (ISBN: 9780367531409)
For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG
Zielgruppe
Professional Reference
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
PART I. NEW BAKERY AND CONFECTIONERY PRODUCTS. 1. Technology of bakery products using magnetofood as a food additive. 2. Use of the complex of technologically valuable hop compounds in bakery technology. 3. Technology of confectionery products using magnetofood as a food additive. 4. Whey proteins in bakery products. 5. Bakery products enriched with organoselenium compounds. PART II. NEW TECHNOLOGIES FOR CEREALS ENHANCEMENT. 6. Artichoke powder and buckwheat bran in diabetic bakery products. 7. The use of leaven of spontaneous fermentation of cereal flours in the technology of healthy and dietary bakery products. PART III. NEW TECHNOLOGIES FOR DAIRY PRODUCTS ENHANCEMENT. 8. Spices for dairy products. 9. Influence of malt properties on the indicators of milk-protein concentrates. 10. Use of Food Additives for Enrichment of Butter Mixtures. PART IV. NEW FOOD SUPPLEMENTS. 11. Development of dietary additive of schiitake mushrooms enhanced with active polysaccharides for pasta production. 12. Heme iron-containing dietary supplements and their application in fortified foods. PART V. NEW FOOD TECHNOLOGY PROCESSES. 13. Bacterial microbial surface-active substances in food-processing industry. 14. Modern packaging systems application to extend meat products shelf life
