Flour and breads and their fortification in health and disease prevention / (Record no. 20796)

MARC details
000 -LEADER
fixed length control field 05049cam a2200517 a 4500
001 - CONTROL NUMBER
control field 16764071
003 - CONTROL NUMBER IDENTIFIER
control field MWNLS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20151216150605.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110505s2011 ne a b 001 0 eng c
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2011414005
015 ## - NATIONAL BIBLIOGRAPHY NUMBER
National bibliography number GBB0B0036
Source bnb
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER
Record control number 101554869
Source DNLM
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER
Record control number 015648788
Source Uk
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780123808868 (hbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0123808863 (hbk.)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)ocn657600307
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Transcribing agency NLM
Modifying agency UKM
-- BTCTA
-- YDXCP
-- BWX
-- CDX
-- NTD
-- DLC
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX595.F5
Item number F57 2011
060 00 - NATIONAL LIBRARY OF MEDICINE CALL NUMBER
Classification number 2011 C-160
060 10 - NATIONAL LIBRARY OF MEDICINE CALL NUMBER
Classification number QU 145.5
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.7207
245 00 - TITLE STATEMENT
Title Flour and breads and their fortification in health and disease prevention /
Statement of responsibility, etc. edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
250 ## - EDITION STATEMENT
Edition statement 1st ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Amsterdam ;
-- Boston :
Name of publisher, distributor, etc. Elsevier/Academic Press,
Date of publication, distribution, etc. 2011.
300 ## - PHYSICAL DESCRIPTION
Extent xvii, 524 p. :
Other physical details ill. ;
Dimensions 29 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note Contents of Section 1, Flours and breads: The science of doughs and bread quality -- Monitoring flour performance in bread making -- South Indian parotta : an unleavened, flat bread -- Sourdough breads -- Focaccia Italian flat fatty bread -- Flour and bread from black, purple and blue-colored wheats -- Emmer (Triticum turgidum spp. dicoccum) flour and breads -- Einkorn (Triticum monococcum) flour and bread -- Maize : composition, bioactive constituents and unleavened bread -- Amaranth : potential source for flour enrichment -- Quinoa : protein and non protein tryptophan in comparison with other cereal and legume flours and bread -- Sorghum flour and flour products : production, nutritional quality and fortification -- Buckwheat flour and bread -- Non-starch polysaccharides in maize and oat : ferulated arabinoxylans and [beta]-glucans -- Gluten-free bread : sensory, physicochemical and nutritional aspects -- Dietary fiber from brewer's spent grain as a functional ingredient in bread making technology -- Composite flours and breads : potentials of local crops in developing countries -- Legume composite flours and baked goods : nutritional, functional, sensory and phytochemical qualities -- Potential use of okra seed (Abelmoschus esculentus Moench) flour for food fortification and effects of processing -- Apricot kernel flour and its use in maintaining health -- Macadamia flours : nutritious ingredients for baked goods -- Banana and mango flours -- Use of potato flour in bread and flat bread.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note Contents of Section 2, Fortification of flour and breads and their metabolic effects: Mineral fortification of whole wheat flour : an overview -- Iron particle size in iron-fortified bread -- Iodine fortification of bread : experiences from Australia and New Zealand -- Phytochemical fortification of flour and bread -- Carotenoids of sweet potato, cassava and maize and their use in bread and flour fortification -- Production and nutraceutical properties of breads fortified with DHA and omega-3 containing oils -- Fortification with free amino acids affects acrylamide content in yeast leavened bread -- Barley [beta]-glucans and fiber-rich fractions as functional ingredients in flat and pan breads -- Antioxidant activity and phenolics in breads with added barley flour -- Partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour in bread -- Effect of starch addition to fluid dough during the bread making process -- Fermentation as a tool to improve healthy properties of bread -- Apple pomace (by-product of fruit juice industry) as a flour fortification strategy -- Use of sweet potato in bread and flour fortification -- Fortification of bread with soy proteins to normalize serum cholesterol and triacylglycerol levels -- Dietary breads and impact on postprandial parameters -- Fortification of vitamin B-12 to flour and the metabolic response -- Metabolic effects of [beta]-glucans addition to corn maize flour -- Lupine kernel fiber : metabolic effects in human intervention studies and use as supplement in wheat bread -- Metabolic effects of propionic acid-enriched breads -- Folic acid and colon cancer : impact of wheat flour fortification with folic acid -- Effects of the soybean flour diet on insulin secretion and action -- Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Flour as food.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food additives.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Enriched foods.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Enriched cereal products.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Bread.
9 (RLIN) 12366
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Medicine, Preventive.
650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Bread.
9 (RLIN) 12366
650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Flour.
650 22 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food, Fortified.
650 22 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Nutritive Value.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Preedy, Victor R.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Watson, Ronald R.
Fuller form of name (Ronald Ross)
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Patel, Vinood B.
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c pccadap
d 2
e ncip
f 20
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Full call number Barcode Date last seen Cost, replacement price Price effective from Koha item type
    Dewey Decimal Classification       Headquarters Lending Library Headquarters Lending Library General Collection 16/12/2015 Beit Trust 8000.00 664.7207 FLO 0085399 14/09/2026 12000.00 16/12/2015 Books