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Flour: Production, Varieties and Nutrition
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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)

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Table of Contents:

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

      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
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Flour: Production, Varieties and Nutrition