05470cam a2200673M 4500 on1089014479 OCoLC 20210423014335.0 m o d cr |n||||||||| 190303s2019 enk ob 001 0 eng d YDX eng pn YDX N$T OPELS EBLCP MERER OCLCQ UKAHL OCLCO OCLCF UKMGB OCLCO DCT OCLCQ OCLCA OCLCQ S2H OCLCO GBB990703 bnb 019278669 Uk 1088892214 1089145781 1100600935 1108829298 1110241532 1117593445 9780128146408 (electronic bk.) 0128146400 (electronic bk.) 0128146397 9780128146392 (OCoLC)1089014479 (OCoLC)1088892214 (OCoLC)1089145781 (OCoLC)1100600935 (OCoLC)1108829298 (OCoLC)1110241532 (OCoLC)1117593445 TX595.F5 F57 2019 TEC 012000 bisacsh VFM bicssc 664.7207 22 Flour and breads and their fortification in health and disease prevention Second edition. London, Academic Press, 2019. 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier 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 Includes bibliographical references and index. Flour as food. Food additives. Enriched foods. Enriched cereal products. Bread. Medicine, Preventive. Bread. (DNLM)D001939 Flour. (DNLM)D005433 Food, Fortified. (DNLM)D005527 Nutritive Value. (DNLM)D009753 TECHNOLOGY & ENGINEERING Food Science. bisacsh Bread. fast (OCoLC)fst01198482 Enriched cereal products. fast (OCoLC)fst00912555 Enriched foods. fast (OCoLC)fst00912556 Flour as food. fast (OCoLC)fst00927739 Food additives. fast (OCoLC)fst00930654 Medicine, Preventive. fast (OCoLC)fst01015324 Electronic books. Electronic books. Electronic books Print version: Flour and breads and their fortification in health and disease prevention. Second edition. London, Academic Press, 2019 0128146397 9780128146392 (OCoLC)1047820173 ScienceDirect https://www.sciencedirect.com/science/book/9780128146392