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Flour and breads and their fortification in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel



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Titolo: Flour and breads and their fortification in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel Visualizza cluster
Pubblicazione: London, : Elsevier Science, 2011
Edizione: 1st ed.
Descrizione fisica: 1 online resource (543 p.)
Disciplina: 613.2
664.72272
Soggetto topico: Flour - Additives
Flour - Health aspects
Bread - Additives
Altri autori: PreedyVictor R  
WatsonRonald R (Ronald Ross)  
PatelVinood B  
Note generali: Description based upon print version of record.
Nota di bibliografia: Includes bibliographical references and index.
Nota di contenuto: section 1. Flour and breads -- section 2. Fortification of flour and breads and their metabolic effects.
Sommario/riassunto: Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many differe
Titolo autorizzato: Flour and breads and their fortification in health and disease prevention  Visualizza cluster
ISBN: 1-282-95479-2
9786612954795
0-12-380887-1
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910785306003321
Lo trovi qui: Univ. Federico II
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