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Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition (Advances in Food and Nutrition Research, nr. 99)

Weibiao Zhou, Jing Gao
Notă GoodReads:
en Limba Engleză Hardback – 18 May 2022
Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.

  • Provides the authority and expertise of leading contributors from an international board of authors
  • Presents the latest release in the Advances in Food and Nutrition Research series
  • Includes the latest information on Functional Bakery Products
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Specificații

ISBN-13: 9780323855570
ISBN-10: 0323855571
Pagini: 338
Dimensiuni: 152 x 229 mm
Greutate: 0.62 kg
Editura: ELSEVIER SCIENCE
Seria Advances in Food and Nutrition Research


Public țintă

Food scientists and food technologists working for baking industry, manufacturers of baking ingredients, researchers, graduate students, and people who want to have insights in functional bakery products in industrial applications.

Cuprins

Preface Jing Gao and Weibiao Zhou 1. Towards the creation of personalized bakery products using 3D food printing Lu Zhang, Martijn Noort and Kjeld van Bommel 2. Dietary fiber in bakery products: Source, processing, and function Suyun Lin 3. The realm of plant proteins with focus on their application in developing new bakery products Fatma Boukid 4. Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities Melissa Assad-Bustillos, Gilles Feron and Guy Della Valle 5. Gluten-free bakery products: Ingredients and processes Manuel Gómez 6. Enhancing health benefits of bakery products using phytochemicals Jing Gao, Audrey Hui Si Koh and Weibiao Zhou 7. Sugar, salt and fat reduction of bakery products Nantawan Therdthai