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概要
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Advances in food and nutrition research. Vol. 99 (2022)
Functional bakery products: novel ingredients and processing technology for personalized nutrition
Academic Press, an imprint of Elsevier
2022
9780323855570
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利用状況
詳細
| 和洋区分 | 和書 |
|---|---|
| 書名,巻次,叢書名 | Advances in food and nutrition research. Vol. 99 (2022) Functional bakery products: novel ingredients and processing technology for personalized nutrition |
| 著者名 | edited by Weibiao Zhou Jing Gao |
| 出版者 | Academic Press, an imprint of Elsevier |
| 出版年月日 | 2022 |
| ページ | x, 327 p. ill. (some col.) |
| サイズ | 24 cm |
| ISBN1 | 9780323855570 |
| 注記 | Includes bibliographical references Contents: Towards the creation of personalized bakery products using 3D food printing / Lu Zhang, Martijn Noort, Kjeld van Bommel -- Dietary fiber in bakery products: Source, processing, and function / Suyun Lin -- The realm of plant proteins with focus on their application in developing new bakery products / Fatma Boukid -- Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities / Melissa Assad-Bustillos, Gilles Feron, Guy Della Valle -- Gluten-free bakery products: Ingredients and processes / Manuel Gómez -- Enhancing health benefits of bakery products using phytochemicals / Jing Gao, Audrey Hui Si Koh, Weibiao Zhou -- Sugar, salt and fat reduction of bakery products / Nantawan Therdthai |
| 件名 | LCSH:Baked products LCSH:Functional foods |
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