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Advances in food and nutrition research. Vol. 99 (2022)
Functional bakery products: novel ingredients and processing technology for personalized nutrition
edited by Weibiao Zhou Jing Gao
Academic Press, an imprint of Elsevier
2022
9780323855570

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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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    A53725

    分類記号1
    498.5
    書名記号
    A
     
    保管場所コード
    3F
    配架場所コード
    一般書架