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Bioenhancement and Fortification of Foods for a Healthy Diet

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advanced cereal and dairy fortification methods
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amylolytic enzymes
anaerobic fermentation
automatic-update
B01=Octavio Paredes-López
B01=Oleksandr Shevchenko
B01=Viktor Stabnikov
B01=Volodymyr Ivanov
Category1=Non-Fiction
Category=VFMD
Cereal Flours
COP=United Kingdom
Corn Malt
Delivery_Delivery within 10-20 working days
dietary fiber applications
eq_bestseller
eq_health-lifestyle
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Essential Oil
Flour Confectionery
food biotechnology
functional food ingredients
Gluten Free Bread
Heme Iron
Hop Extract
Lactic Acid Bacteria
Language_English
Light Butter
Liquid Mineral Medium
Magnetofood
micronutrient enrichment
Milk Fat Globule Membranes
milk protein concentrates
Moisture Content
nutritional food engineering
Oatmeal Cookies
PA=Available
Phenolic Compounds
Pineapple Powders
Price_€50 to €100
probiotic fermentation
PS=Active
Rhodococcus Erythropolis
SAS
serum proteins
Shiitake Mushrooms
softlaunch
spontaneous fermentation of cereal flours
stabilized heme
Sweet Cherries
Sweet Peppers
WAC
Wheat Flour
Wheat Rye Bread
Whey Protein Concentrate

Product details

  • ISBN 9781032125909
  • Weight: 600g
  • Dimensions: 156 x 234mm
  • Publication Date: 07 Oct 2024
  • Publisher: Taylor & Francis Ltd
  • Publication City/Country: GB
  • Product Form: Paperback
  • Language: English
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Description

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

About
Octavio Paredes-López, Volodymyr Ivanov