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
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
![Bioenhancement and Fortification of Foods for a Healthy Diet](http://img.images-bn.com/static/redesign/srcs/images/grey-box.png?v11.11.4)
Bioenhancement and Fortification of Foods for a Healthy Diet
356![Bioenhancement and Fortification of Foods for a Healthy Diet](http://img.images-bn.com/static/redesign/srcs/images/grey-box.png?v11.11.4)
Bioenhancement and Fortification of Foods for a Healthy Diet
356Product Details
ISBN-13: | 9781032125909 |
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Publisher: | CRC Press |
Publication date: | 10/07/2024 |
Series: | Food Biotechnology and Engineering |
Pages: | 356 |
Product dimensions: | 6.12(w) x 9.19(h) x (d) |