Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
            
  Top » Catalog » Books » Food Science » My Account  |  Cart Contents  |  Checkout   
Quick Find
  
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Distributed Wind Energy Generation
$82.00
Shopping Cart more
0 items
Information
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Notifications more
NotificationsNotify me of updates to Flour: Production, Varieties and Nutrition
Tell A Friend
 
Tell someone you know about this product.
Flour: Production, Varieties and Nutrition
Retail Price: $230.00
10% Online Discount
You Pay:

$207.00
Editors: María Dolores Torres Pérez (Department of Chemical Engineering and Biotechnology, University of Cambridge, Cambridge, UK)
Book Description:
Flour: Production, Varieties and Nutrition has been divided into fifteen chapters. The prestigious authors of this volume discuss traditional and alternative flours for different application fields, covering a broad range of gluten and novel gluten-free flours. The fifteen chapters include discussions on a wide range of topics such as gluten-containing flours versus alternative gluten-free flours; burdock (Arctium lappa, L) root flour production: technological, nutritional, and functional characterizations; the nutritional and functional properties of wheat; in vitro starch digestibility of snack bars formulated with green banana (Musa acuminata × balbisiana ABB cv. Awak) flour; Betel (Piper betle L.) leaves flour: production, nutritional quality, physico-chemical, and functional properties; characterization of banana (Musa acuminata × balbisiana ABB cv. AWAK) pseudo-stem flour; oyster mushroom flour and its composite steamed bun: nutritional quality, physical properties, and sensory acceptability aspects; composite flour as a promising new approach for improving nutritional values of food products and its challenges on product quality; Chinese steamed bread and novel wheat products; whole grain wheat flour: definitions, production, nutritional, technological and microbiological aspects for application in bakery and pasta products; flour: production, varieties and nutrition; mesquite (Prosopis alba) flour: composition and use in breadmaking; flour: nutritional composition and functional properties of nutsedge (Cyperus esculentus l.) varieties; nutritional value of cereal flours; and vegetable waste as raw material for flours: functional and nutritional value and its application. (Nova)


We’ve partnered with Copyright Clearance Center to make it easy for you to request permissions to reuse Nova content.
For more information, click here or click the "Get Permission" button below to link directly to this book on Copyright Clearance Center's website.


Table of Contents:
Preface

Chapter 1. Gluten-Containing Flours versus Alternative Gluten-Free Flours (pp. 1-16)
(María D. Torres, Frédéric Baudouin and Javier Seijo)

Chapter 2. Burdock (Arctium lappa, L) Root Flour Production: Technological, Nutritional, and Functional Characterization (pp. 17-30)
(Thaísa de Menezes Alves Moro, Ana Paula Aparecida Pereira, Glaucia Maria Pastore, and Maria Teresa Pedrosa Silva Clerici)

Chapter 3. The Nutritional and Functional Properties of Wheat (pp. 31-46)
(Hacer Levent)

Chapter 4. In Vitro Starch Digestibility of Snack Bar Formulated with Green Banana (Musa acuminata × balbisiana ABB cv. Awak) Flour (pp. 47-68)
(Lee-Hoon Ho, Norhidayah Che Dahri and Thuan-Chew Tan)

Chapter 5. Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties (pp. 69-96)
(Lee-Hoon Ho, Mazaitul Akma Suhaimi and Thuan-Chew Tan)

Chapter 6. The Characterization of Banana (Musa acuminata × balbisiana ABB cv. Awak) Pseudo-Stem Flour (pp. 97-120)
(Lee-Hoon Ho, Noor Aziah Abdul Aziz and Thuan-Chew Tan)

Chapter 7. Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Acceptability Aspects (pp. 121-140)
(Lee-Hoon Ho, Nur Syahidah Mohamed, Noroul Asyikeen Zulkifli, Thuan-Chew Tan and Nalini Arumugam)

Chapter 8. Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges (pp. 141-174)
(Lee-Hoon Ho, Li-Choo Chong and Thuan-Chew Tan)

Chapter 9. Chinese Steamed Bread and Novel Wheat Products (pp. 175-184)
(Zhengmao Zhang, Qinhui Xing and Yuxiu Liu)

Chapter 10. Whole Grain Wheat Flour: Definitions, Production, Nutritional, Technological and Microbiological Aspects for Application in Bakery and Pasta Products (pp. 185-214)
(Georgia A. R. Sehn, Fernanda Ortolan, Elizabeth H. Nabeshima and Caroline J. Steel)

Chapter 11. A Comprehensive Review about Cereal Crops, Flour Varieties and Nutritional Aspects (pp. 215-258)
(Camelia Vizireanu, Eugenia Mihaela Pricop and Daniela Ionela Istrati)

Chapter 12. Mesquite (Prosopis alba) Flour: Composition and Use in Breadmaking (pp. 259-272)
(L. P. Sciammaro, F. Bigne, M. S. Giacomino, M. C. Puppo and C. Ferrero)

Chapter 13. Flour: Nutritional Composition and Functional Properties of Nutsedge (Cyperus esculentus L.) Varieties (pp. 273-286)
(Issoufou Amadou)

Chapter 14. The Nutritional Value of Cereal Flours (pp. 287-314)
(Abdelrahman, R. Ahmed and Haiam O. Elkatry)

Chapter 15. Vegetable Waste as a Raw Material for Flour: Nutritional Values and Its Applications (pp. 315-332)
(Luan Ramos da Silva, Micaella Ferraz and Farayde Matta Fakhouri)

About the Editor (pp. 333-334)

Index (pp. 335)

Total Pages: 346

   Series:
      Food Science and Technology
      Nutrition and Diet Research Progress
   Binding: Hardcover
   Pub. Date: 2018 - May
   ISBN: 978-1-53613-761-3
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
Special Focus Titles
01.Peter Singer’s Ethics: A Critical Appraisal
02.Sexism: Past, Present and Future Perspectives
03.Body and Politics: Elite Disability Sport in China
04.Childhood and Adolescence: Tribute to Emanuel Chigier, 1928-2017
05.Renal Replacement Therapy: Controversies and Future Trends
06.Food-Drug Interactions: Pharmacokinetics, Prevention and Potential Side Effects
07.Terrorism and Violence in Islamic History and Theological Responses to the Arguments of Terrorists
08.International Event Management: Bridging the Gap between Theory and Practice
09.The Sino-Indian Border War and the Foreign Policies of China and India (1950-1965)
10.Tsunamis: Detection, Risk Assessment and Crisis Management
11.Sediment Watch: Monitoring, Ecological Risk Assessment and Environmental Management
12.Self-Regulated Learners: Strategies, Performance, and Individual Differences

Nova Science Publishers
© Copyright 2004 - 2018

Flour: Production, Varieties and Nutrition