In the name of of Allah the Merciful

Bioenhancement and Fortification of Foods for a Healthy Diet

Food Biotechnology and Engineering, Octavio Paredes-López, Oleksandr Shevchenko, Viktor Stabnikov, Volodymyr Ivanov, 1032113774, 978-1032113777, 9781032113777, B0B47XMWWD

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English | 2023 | PDF | 15 MB | 344 Pages

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Bioenhancements of cereal and dairy compositions can play an  important role in healthy diets. The latest addition to the new Food  Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions of  cereals, dairy products, vegetables, and fruits. The book demonstrates  real developments in food technology and reviews current knowledge in  the biotechnological processing and bioenhancement of food.

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.