Baking technology and nutrition : towards a healthier world /

Show other versions (1)

"The proposed work will examine the links between bakery technology and current knowledge and attitudes around human nutrition, and seek to identify the drivers and opportunities for delivering improved nutrition in bakery products in a modern industrial context. A key objective is to provide g...

Full description

Bibliographic Details
Call Number:Libro Electrónico
Main Authors: Cauvain, Stanley P. (Author), Clark, Rosie H., 1966- (Author)
Format: Electronic eBook
Language:Inglés
Published: Hoboken, NJ : Wiley, 2019.
Subjects:
Baked products.
Baking.
Nutrition.
Produits de boulangerie-pâtisserie.
Cuisson au four.
TECHNOLOGY & ENGINEERING > Food Science > General.
Baked products
Baking
Nutrition
Online Access:Texto completo
Table of Contents:
  • An introduction to the history of the manufacture of bakery products and relevant studies in human nutrition
  • Summary of the manufacture of bakery products and their key characteristics
  • Delivering health benefits via bakery products
  • Drivers for improved health and nutrition via bakery products
  • Barriers to the acceptance of bakery products with improved nutrition
  • The opportunities for developing improved nutrition via bakery products
  • Approaches to development of nutritionally enhanced bakery products
  • Communicating relevant messages.

Similar Items