Advances in food and nutrition research. novel ingredients and processing technology for personalized nutrition /: novel ingredients and processing technology for personalized nutrition. Functional bakery products : Volume 99, (2022)

• Record Type: Book
• Other Titles: Functional bakery products
• Further Information: Note: Volume editor, Weibiao Zhou, Jing Gao.
• Editors: Zhou, Weibiao; Gao, Jing
• Contents: Preface Jing Gao and Weibiao Zhou 1. Towards the creation of personalized bakery products using 3D food printing Lu Zhang, Martijn Noort and Kjeld van Bommel 2. Dietary fiber in bakery products: Source, processing, and function Suyun Lin 3. The realm of plant proteins with focus on their application in developing new bakery products Fatma Boukid 4. Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities Melissa Assad-Bustillos, Gilles Feron and Guy Della Valle 5. Gluten-free bakery products: Ingredients and processes Manuel Gómez 6. Enhancing health benefits of bakery products using phytochemicals Jing Gao, Audrey Hui Si Koh and Weibiao Zhou 7. Sugar, salt and fat reduction of bakery products Nantawan Therdthai
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2022
• Extent: 1 online resource
• Subjects: 664.752; Baked products; Functional foods
• Languages: English
• ISBNs: 9780323855587
• Related ISBNs: 9780323855570
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.