
Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition
- 1st Edition, Volume 99 - May 17, 2022
- Imprint: Academic Press
- Editors: Weibiao Zhou, Jing Gao
- Language: English
- Hardback ISBN:9 7 8 - 0 - 3 2 3 - 8 5 5 5 7 - 0
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 5 5 5 8 - 7
Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, includ… Read more
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- Provides the authority and expertise of leading contributors from an international board of authors
- Presents the latest release in the Advances in Food and Nutrition Research series
- Includes the latest information on Functional Bakery Products
Food scientists and food technologists working for baking industry, manufacturers of baking ingredients, researchers, graduate students, and people who want to have insights in functional bakery products in industrial applications.
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
- Edition: 1
- Volume: 99
- Published: May 17, 2022
- Imprint: Academic Press
- Language: English
WZ
Weibiao Zhou
JG