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Flour : Production, Varieties and Nutrition /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Science Publishers, Incorporated,
2018.
|
| Colección: | Food science and technology series (Nova Science Publishers)
Nutrition and diet research progress series. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | EBSCO_on1045001893 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 180721s2018 nyu o 000 0 eng d | ||
| 040 | |a EBLCP |b eng |e pn |c EBLCP |d N$T |d OCLCF |d OCLCQ |d UKAHL |d YDX |d OCLCQ |d K6U |d OCLCO |d OCLCQ | ||
| 020 | |a 9781536137620 |q (electronic bk.) | ||
| 020 | |a 1536137626 |q (electronic bk.) | ||
| 035 | |a (OCoLC)1045001893 | ||
| 050 | 4 | |a TS2149 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664/.72272 |2 23 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Flour : |b Production, Varieties and Nutrition / |c María Dolores Torres Pérez. |
| 260 | |a New York : |b Nova Science Publishers, Incorporated, |c 2018. | ||
| 300 | |a 1 online resource (362 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food Science and Technology Series | |
| 490 | 1 | |a Nutrition and diet research progress series | |
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Intro; Contents; Preface; Chapter 1; Gluten-Containing Flours versus Alternative Gluten-Free Flours; Abstract; Introduction; Adverse Reactions to Gluten-Containing Flours; Cereal and Flour Production; Flour Composition and Properties; Starch; Proteins; Fibre; Lipids; Common Flours Applications; Bread; Pasta; Biscuit; Dough Rheology; Nutritional Aspects; Future Trends; References; Chapter 2; Burdock (Arctium lappa L.) Root Flour Production: Technological, Nutritional, and Functional Characterization; Abstract; Introduction; Material and Methods; Material; Methods; Burdock Root Flour Processing. | |
| 505 | 8 | |a Burdock Root CharacterizationTechnological Characterization; Nutritional Characterization; Bioactive Compounds; Blends of Whole Wheat Flour, Refined Wheat Flour, and Burdock Flour: Pasting Properties; Statistical Analysis; Results and Discussion; Burdock Flour Characteristics; Technological Properties; Nutritional Properties; Addition of Burdock Flour to Blends of Whole and Refined Wheat Flour: Pasting Properties; Future Perspectives; References; Chapter 3; The Nutritional and Functional Properties of Wheat; Abstract; Introduction; Wheat Grain; Health Beneficial Components of Wheat. | |
| 505 | 8 | |a Dietary FiberVitamins and Minerals; Phenolic Acids; Polyphenols; Lignans; Flavonoids; Carotenoids; Tocols; Phytosterols/Phytostanols; Phytic Acid; Conclusion; References; Chapter 4; In Vitro Starch Digestibility of Snack Bar Formulated with Green Banana (musa acuminata × balbisiana ABB cv. Awak) Flour; Abstract; Introduction; Methods; Materials; Green Banana Flour Preparation; Snack Bars Preparation; Total Starch Determination; Resistant Starch and Digestible Starch Determination; Total Dietary Fibre, Soluble Dietary Fibre, and Insoluble Dietary Fibre; Glycaemic Index Determination. | |
| 505 | 8 | |a Sensory EvaluationStatistical Analysis; Discussion; Total Starch, Resistant Starch, and Digestible Starch of the Snack Bars; Total Dietary Fibre, Insoluble Dietary Fibre, and Soluble Dietary Fibre of Snack Bars; In Vitro Starch Hydrolysis; Hydrolysis Index and Estimated Glycaemic Index; Sensory Evaluation; Conclusion; Acknowledgment; References; Chapter 5; Betel Leaves (Piper Betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties; Abstract; Introduction; Methods; Raw Materials; Preparation of Betel Leaves Powder; Proximate Analysis. | |
| 505 | 8 | |a Physical Properties DeterminationChemical Properties Determination; Functional Properties Determination; Total Phenolic and Total Flavonoid Contents and Antioxidant Properties Determination; Preparation of Sample Extracts; Determination of Total Phenolic Content; Total Flavonoid Content; 1,1-Diphenyl-2-picryhydrazyl Free Radical-Scavenging Assay; Ferric Reducing Antioxidant Potential Assay; Statistical Analysis; Discussion; Proximate Composition of Betel Leaves Powder; Physical Properties of Betel Leaves Powder; Functional Properties of Betel Leaves Powder. | |
| 500 | |a Chemical Properties of Betel Leaves Powder. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Flour. | |
| 650 | 2 | |a Flour | |
| 650 | 6 | |a Farine. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Flour. |2 fast |0 (OCoLC)fst00927722 | |
| 700 | 1 | |a Pérez, María Dolores Torres. | |
| 776 | 0 | 8 | |i Print version: |a Pérez, María Dolores Torres. |t Flour : Production, Varieties and Nutrition. |d New York : Nova Science Publishers, Incorporated, ©2018 |z 9781536137613 |
| 830 | 0 | |a Food science and technology series (Nova Science Publishers) | |
| 830 | 0 | |a Nutrition and diet research progress series. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1855184 |z Texto completo |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH35894180 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL5446977 | ||
| 938 | |a EBSCOhost |b EBSC |n 1855184 | ||
| 938 | |a YBP Library Services |b YANK |n 15530331 | ||
| 994 | |a 92 |b IZTAP | ||