000			05049cam a2200517 a 4500
001			16764071
003			MWNLS
005			20151216150605.0
008			110505s2011 ne a b 001 0 eng c
010			_a 2011414005
015			_aGBB0B0036 _2bnb
016	7		_a101554869 _2DNLM
016	7		_a015648788 _2Uk
020			_a9780123808868 (hbk.)
020			_a0123808863 (hbk.)
035			_a(OCoLC)ocn657600307
040			_aNLM _cNLM _dUKM _dBTCTA _dYDXCP _dBWX _dCDX _dNTD _dDLC
042			_apcc
050	0	0	_aTX595.F5 _bF57 2011
060	0	0	_a2011 C-160
060	1	0	_aQU 145.5
082			_a664.7207
245	0	0	_aFlour and breads and their fortification in health and disease prevention / _cedited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
250			_a1st ed.
260			_aAmsterdam ; _aBoston : _bElsevier/Academic Press, _c2011.
300			_axvii, 524 p. : _bill. ; _c29 cm.
504			_aIncludes bibliographical references and index.
505	8		_aContents 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		_aContents 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	_aFlour as food.
650		0	_aFood additives.
650		0	_aEnriched foods.
650		0	_aEnriched cereal products.
650		0	_aBread. _912366
650		0	_aMedicine, Preventive.
650	1	2	_aBread. _912366
650	1	2	_aFlour.
650	2	2	_aFood, Fortified.
650	2	2	_aNutritive Value.
700	1		_aPreedy, Victor R.
700	1		_aWatson, Ronald R. _q(Ronald Ross)
700	1		_aPatel, Vinood B.
906			_a7 _bcbc _cpccadap _d2 _encip _f20 _gy-gencatlg
942			_2ddc _cBK
999			_c20796 _d20796