Flour and breads and their fortification in health and disease prevention
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| Format: | Electronic eBook |
|---|---|
| Language: | English |
| Published: |
London,
Academic Press,
2019.
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| Edition: | Second edition. |
| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- Front Cover; Flour and Breads and their Fortification in Health and Disease Prevention; Copyright; Contents; Contributors; Section 1: Introductory Chapters; Chapter 1: Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread; Introduction; Methods for Deamidation; Acid/Alkali; Enzyme; Anion/Cation-Exchange Resin; Functions Changed by Deamidation; Physicochemical Functions; Physiological Functions; References; Chapter 2: Polycyclic Aromatic Hydrocarbons (PAHs) in Flour, Bread, and Breakfast Cereals; Introduction; Legislation on PAHs; Analysis Methods
- Level of PAHs in Flour, Bread, and Breakfast CerealsConclusion; References; Chapter 3: A Review of Adulteration Versus Authentication of Flour; Introduction; The Concept of Food Authenticity; The Application of Various Techniques in the Authentication of Flour and Bakery Products; Microscopy Techniques; Molecular Biology Techniques; Spectroscopy Techniques; Vibrational Spectroscopy Methods-Infrared; Electronic Spectroscopy Methods-Fluorescence; Analytical Techniques for Elemental Analysis; Imaging Spectroscopy Methods; Nuclear Magnetic Resonance (NMR) Spectroscopy Methods
- Separation TechniquesLC Methods; GC Methods; Occurrence of a Titration Technique; References; Chapter 4: The Fate of Alternaria Toxins in the Wheat-Processing Chain; Introduction; Presence of Alternaria Toxins in Wheat and Wheat-Based Products; Effect of Wheat Harvesting and Cleaning on Levels of Alternaria Toxins; Distribution of Alternaria Toxins in Wheat-Milling Fractions; Fate of Alternaria Toxins During Bread Production; Fate of Alternaria Toxins During Dough Fermentation; Fate of Alternaria Toxins During Baking; Reduction of Alternaria Toxins During the Extrusion Process of Wheat
- Innovative Techniques for Reduction of Alternaria ToxinsConclusion; Acknowledgments; References; Chapter 5: Organophosphorus Pesticides (OPPs) in Bread and Flours; Introduction; Analytical Methods for the Determination of OPPs in Bread and Flours; Analysis of OPPs in Bread; Analysis of OPPs in Flours; Occurrence of OPPs in Bread and Flours; Dissipation Kinetic Studies; Conclusions and Trends; Acknowledgments; References; Section 2: Flours and Breads; Section 2.1: Monotypes; Chapter 6: Flour and Bread From Black, Purple, and Blue-Colored Wheats; Introduction
- Breeding for Colored Wheat VarietiesNutritional Composition and Bread-Making Quality Indicators; Total Phenolic and Anthocyanin Content, Phenolic Acid Composition and Antioxidant Properties of Colored Wheats and Their Breads; Total Phenolic Content; Phenolic Acid Composition; Total Anthocyanin Content; Antioxidant Properties; Future Perspectives; Summary Points; References; Chapter 7: Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread; Introduction; Type of Utilization; Bread-Making History; Flour and Bread Fortification With Emmer; Emmer Impact on Combating Malnutrition
