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Bread consumption and health / Maria Teresa Pedrosa Silva Clerici, editor.
- Format:
- Book
- Series:
- Food and beverage consumption and health series.
- Agriculture issues and policies series.
- Food and beverage consumption and health
- Agriculture issues and policies
- Language:
- English
- Subjects (All):
- Bread.
- Food--Analysis.
- Food.
- Food--Composition.
- Physical Description:
- 1 online resource (304 p.)
- Place of Publication:
- New York : Nova Biomedical, 2012.
- Language Note:
- English
- Summary:
- This book presents a collection of studies that gather the leading researches and trends concerning the binomial bread-health. Topics discussed include possibilities and trends of use of other ingredients for mixture with the flour aiming to improve the nutritional value and/or use by-products those are beneficial to health; the use of fruits and their derivatives with high antioxidant capacity and as a source of fibres or resistant starch; and the use of whole wheat flour, obtained in a stone mill, returns to the past and appears as an option for high-fibre product, containing lower glycaemic index carbohydrates; it focuses on an audience more concerned about health, as well as it shows the possibilities of replacing chemical additives by enzymes.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- Description based on print version record.
- ISBN:
- 1-62081-117-0
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