| Edition |
Second edition. |
| Description |
1 online resource |
| Contents |
Front Cover; Flour and Breads and their Fortification in Health and Disease Prevention; Copyright; Contents; Contributors; Section 1: Introductory Chapters; Chapter 1: Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread; Introduction; Methods for Deamidation; Acid/Alkali; Enzyme; Anion/Cation-Exchange Resin; Functions Changed by Deamidation; Physicochemical Functions; Physiological Functions; References; Chapter 2: Polycyclic Aromatic Hydrocarbons (PAHs) in Flour, Bread, and Breakfast Cereals; Introduction; Legislation on PAHs; Analysis Methods |
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Level of PAHs in Flour, Bread, and Breakfast CerealsConclusion; References; Chapter 3: A Review of Adulteration Versus Authentication of Flour; Introduction; The Concept of Food Authenticity; The Application of Various Techniques in the Authentication of Flour and Bakery Products; Microscopy Techniques; Molecular Biology Techniques; Spectroscopy Techniques; Vibrational Spectroscopy Methods-Infrared; Electronic Spectroscopy Methods-Fluorescence; Analytical Techniques for Elemental Analysis; Imaging Spectroscopy Methods; Nuclear Magnetic Resonance (NMR) Spectroscopy Methods |
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Separation TechniquesLC Methods; GC Methods; Occurrence of a Titration Technique; References; Chapter 4: The Fate of Alternaria Toxins in the Wheat-Processing Chain; Introduction; Presence of Alternaria Toxins in Wheat and Wheat-Based Products; Effect of Wheat Harvesting and Cleaning on Levels of Alternaria Toxins; Distribution of Alternaria Toxins in Wheat-Milling Fractions; Fate of Alternaria Toxins During Bread Production; Fate of Alternaria Toxins During Dough Fermentation; Fate of Alternaria Toxins During Baking; Reduction of Alternaria Toxins During the Extrusion Process of Wheat |
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Innovative Techniques for Reduction of Alternaria ToxinsConclusion; Acknowledgments; References; Chapter 5: Organophosphorus Pesticides (OPPs) in Bread and Flours; Introduction; Analytical Methods for the Determination of OPPs in Bread and Flours; Analysis of OPPs in Bread; Analysis of OPPs in Flours; Occurrence of OPPs in Bread and Flours; Dissipation Kinetic Studies; Conclusions and Trends; Acknowledgments; References; Section 2: Flours and Breads; Section 2.1: Monotypes; Chapter 6: Flour and Bread From Black, Purple, and Blue-Colored Wheats; Introduction |
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Breeding for Colored Wheat VarietiesNutritional Composition and Bread-Making Quality Indicators; Total Phenolic and Anthocyanin Content, Phenolic Acid Composition and Antioxidant Properties of Colored Wheats and Their Breads; Total Phenolic Content; Phenolic Acid Composition; Total Anthocyanin Content; Antioxidant Properties; Future Perspectives; Summary Points; References; Chapter 7: Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread; Introduction; Type of Utilization; Bread-Making History; Flour and Bread Fortification With Emmer; Emmer Impact on Combating Malnutrition |
| Bibliography |
Includes bibliographical references and index. |
| Subject |
Flour as food.
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Food additives.
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Enriched foods.
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Enriched cereal products.
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Bread.
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Medicine, Preventive.
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Bread. (DNLM)D001939
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Flour. (DNLM)D005433
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Food, Fortified. (DNLM)D005527
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Nutritive Value. (DNLM)D009753
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TECHNOLOGY & ENGINEERING -- Food Science.
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Bread. (OCoLC)fst01198482
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Enriched cereal products. (OCoLC)fst00912555
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Enriched foods. (OCoLC)fst00912556
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Flour as food. (OCoLC)fst00927739
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Food additives. (OCoLC)fst00930654
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Medicine, Preventive. (OCoLC)fst01015324
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| Other Form: |
Print version: Flour and breads and their fortification in health and disease prevention. Second edition. London, Academic Press, 2019 0128146397 9780128146392 (OCoLC)1047820173 |
| ISBN |
9780128146408 (electronic book) |
|
0128146400 (electronic book) |
|
0128146397 |
|
9780128146392 |
|
