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Bioenhancement and Fortification of Foods for a Healthy Diet (Food Biotechnology and Engineering) (Original PDF from Publisher)

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Publisher PDF , 36.2 MB

bioenhancement and fortification of foods for a healthy diet food biotechnology and engineering original pdf from publisher 63ec2cfd76b7c | Medical Books & CME Courses

Product Title: Bioenhancement and Fortification of Foods for a Healthy Diet (Food Biotechnology and Engineering) (Original PDF from Publisher)

Format:

Publisher PDF, 36.2 MB

Overview (Details, Topics and Speakers):

By Octavio Paredes-López, Oleksandr Shevchenko, Viktor Stabnikov, Volodymyr Ivanov

Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions of cereals, dairy products, vegetables, and fruits. The book demonstrates real developments in food technology and reviews current knowledge in the biotechnological processing and bioenhancement of food.

Key Features:

  • Promotes the use of iron-containing nanoadditive in bakery and confectionary
  • Explains the use of food additives for enrichment of butter mixtures
  • Covers the use of artichoke powder and buckwheat bran in diabetic bakery products
  • Describes the use of milk proteins in the technology of bakery products
  • Proposes the use of spice compositions for sour milk products

Organized in five parts, Bioenhancement and Fortification of Foods for a Healthy Diet addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products.

Also available in the Food Biotechnology and Engineering series:

Volatile Compounds Formation in Specialty Beverages,edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos(ISBN: 9780367631901)

Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects, edited by Ritva Repo-Carrasco-Valencia and Mabel C. Tomás(ISBN: 9780367531409)

For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG

 

Product Details

  • Publisher ‏ : ‎ CRC Press; 1st edition (August 8, 2022)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 334 pages
  • ISBN-10 ‏ : ‎ 1032113774
  • ISBN-13 ‏ : ‎ 978-1032113777
  • ISBN-13 ‏ : ‎ 9781032113777
  • eText ISBN: 9781000615456

Delivery Method

the Bioenhancement and Fortification of Foods for a Healthy Diet (Food Biotechnology and Engineering) (Original PDF from Publisher) course/book will be provided for customer as download link. download link has NO Expiry and can be used anytime.

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