Bioenhancement and Fortification of Foods for a Healthy Diet (eBook, ePUB)

Redaktion: Paredes-López, Octavio; Ivanov, Volodymyr; Stabnikov, Viktor; Shevchenko, Oleksandr

• Format: ePub

Produktbeschreibung

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

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 356
• Erscheinungstermin: 8. August 2022
• Englisch
• ISBN-13: 9781000615456
• Artikelnr.: 64182169

Autorenporträt

Octavio Paredes-López, Volodymyr Ivanov

Inhaltsangabe

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