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Biological Outlook to Improve the Nutritive Quality of Bakery Products / / edited by Gaurav Sanghvi, Nitin Kumar Singh, Ashok Kumar Bishoyi, Sanket J. Joshi
| Biological Outlook to Improve the Nutritive Quality of Bakery Products / / edited by Gaurav Sanghvi, Nitin Kumar Singh, Ashok Kumar Bishoyi, Sanket J. Joshi |
| Autore | Sanghvi Gaurav |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (295 pages) |
| Disciplina |
641.3
664 |
| Altri autori (Persone) |
SinghNitin Kumar
BishoyiAshok Kumar JoshiSanket J |
| Soggetto topico |
Food science
Food - Microbiology Food - Analysis Chemistry Food - Safety measures Food Science Food Microbiology Food Chemistry Food Studies Food Safety Food Analysis |
| ISBN |
9789819785612
9819785618 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | -- Chapter 1: Bio based bakery products: A present insight on its nutritive potential. -- Chapter 2: Therapeutic potential of bio-based baked confectionaries. -- Chapter 3: Micronutrient and Macronutrient Based Bakery Products: Perspectives and Challenges. -- Chapter 4: Botanical and Fungal Saccharine: A Comparative Study of Natural Sweeteners for Healthier Baking Experience. -- Chapter 5: Biological approaches to improve shelf-life of baked goods -- Chapter 6: Circular Bio-economy of Baked Food Products -- Chapter 7: Millets: Importance and role for nutritive improvement of bakery products. -- Chapter 8: Seaweed Bioactives: Transforming Bakery Production Sustainably. -- Chapter 9: Algae: A Sustainable Revolution in Bio-based Food Products for Enhanced Nutrition and Environmental Impact. -- Chapter 10:Recent trends in edible and active packaging strategies to improve bakery products shelf life. |
| Record Nr. | UNINA-9910921007103321 |
Sanghvi Gaurav
|
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| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainable Food Fortification : Biobased Approaches and Strategies / / edited by Gaurav Sanghvi, Ashok Kumar Bishoyi, Sanket J. Joshi, Hesham A. El Enshasy
| Sustainable Food Fortification : Biobased Approaches and Strategies / / edited by Gaurav Sanghvi, Ashok Kumar Bishoyi, Sanket J. Joshi, Hesham A. El Enshasy |
| Autore | Sanghvi Gaurav |
| Edizione | [1st ed. 2025.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2025 |
| Descrizione fisica | 1 online resource (572 pages) |
| Disciplina | 660.6 |
| Altri autori (Persone) |
BishoyiAshok Kumar
JoshiSanket J EnshasyHesham A. El |
| Collana | Biomedical and Life Sciences Series |
| Soggetto topico |
Biotechnology
Microbiology Food science Agricultural biotechnology Ecology Nutrition Food Science Agricultural Biotechnology Environmental Sciences |
| ISBN | 981-9512-17-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Biobased Fortification: Current Challenges and Perspectives -- Chapter 2. Sustainability and economic aspects for food fortification -- Chapter 3. Plant based solution for food fortification -- Chapter 4. Micronutrients and Food Fortification -- Chapter 5. Microorganisms as Nutrient Factories: Harnessing Bio-fermentation for Food Fortification -- Chapter 6. Fortified Gluten-Free Bakery Products: technological, sensorial and nutritional approaches -- Chapter 7. Marine Algae: A Sustainable Resource for Nutritional Supplements -- Chapter 8. Plant Based Approach for Nutrient Enhancement and Quality Assurance in Food -- Chapter 9. Emerging Biotechnological Trends and Techniques in Fungal and Lichen Fortification -- Chapter 10. Sustainable Food Innovation: Leveraging Food By-products for Nutritional Enhancement and Food security -- Chapter 11. Nano-based approaches for the development of sustainable nutritive feeds -- Chapter 12. Public Health Aspects of Food Fortification: Comprehensive Strategies, Impact Analysis, and Policy Recommendations for Enhancing Nutritional Outcomes -- Chapter 13. Neuro-Nutrition: Fortifying Foods for Cognitive Well Being -- Chapter 14. Agro-industrial Byproducts: Alternative solution for functional food ingredients -- Chapter 15. Title: Marine microbes: A Novel source of Bioceuticals in Functional Food Development. |
| Record Nr. | UNINA-9911031680003321 |
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Sanghvi Gaurav
|
||
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||