Flour

Production, Varieties and Nutrition

María Dolores Torres Pérez (Herausgeber)

Buch | Hardcover

346 Seiten

2018
Nova Science Publishers Inc (Verlag)
978-1-5361-3761-3 (ISBN)

Artikel merken

Flour: Production, Varieties and Nutrition has been divided into fifteen chapters. The prestigious authors of this volume discuss traditional and alternative flours for different application fields, covering a broad range of gluten and novel gluten-free flours. The fifteen chapters include discussions on a wide range of topics such as gluten-containing flours versus alternative gluten-free flours; burdock (Arctium lappa, L) root flour production: technological, nutritional, and functional characterizations; the nutritional and functional properties of wheat; in vitro starch digestibility of snack bars formulated with green banana (Musa acuminata x balbisiana ABB cv. Awak) flour; Betel (Piper betle L.) leaves flour: production, nutritional quality, physico-chemical, and functional properties; characterization of banana (Musa acuminata x balbisiana ABB cv. AWAK) pseudo-stem flour; oyster mushroom flour and its composite steamed bun: nutritional quality, physical properties, and sensory acceptability aspects; composite flour as a promising new approach for improving nutritional values of food products and its challenges on product quality; Chinese steamed bread and novel wheat products; whole grain wheat flour: definitions, production, nutritional, technological and microbiological aspects for application in bakery and pasta products; flour: production, varieties and nutrition; mesquite (Prosopis alba) flour: composition and use in breadmaking; flour: nutritional composition and functional properties of nutsedge (Cyperus esculentus l.) varieties; nutritional value of cereal flours; and vegetable waste as raw material for flours: functional and nutritional value and its application.

Universidad de Santiago de Ingenieria Quimica, Escuela Tecnica Superior de Ingenieria Rectorado, Santiago de Compostela, La Coruna, Spain

For more information, please visit our website at:Hardcover: https://www.novapublishers.com/catalog/product_info.php?products_id=64692E-book: https://www.novapublishers.com/catalog/product_info.php?products_id=64693

Erscheinungsdatum	29.08.2018
Verlagsort	New York
Sprache	englisch
Maße	180 x 260 mm
Gewicht	806 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-5361-3761-8 / 1536137618
ISBN-13	978-1-5361-3761-3 / 9781536137613
Zustand	Neuware