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Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood Patel
  • Publisher :Unknown
  • Release Date :2019-02-26
  • Total pages :515
  • ISBN : 9780128146408
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Summary : Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique

Flour and Breads and their Fortification in Health and Disease Prevention

Flour and Breads and their Fortification in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
  • Publisher :Unknown
  • Release Date :2011-02-17
  • Total pages :542
  • ISBN : 0123808871
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Summary : Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood Patel
  • Publisher :Unknown
  • Release Date :2019-03-15
  • Total pages :560
  • ISBN : 0128146397
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Summary : Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique

Herbal Bioactives and Food Fortification

Herbal Bioactives and Food Fortification
  • Author : D. Suresh Kumar
  • Publisher :Unknown
  • Release Date :2015-09-25
  • Total pages :252
  • ISBN : 9781482253641
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Summary : Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope. Herbal Bioactives and Food Fortification: Extraction and Formulation provides information on all aspects of the extraction of biological actives from plants and the development of dietary supplements and fortified food using herbal extracts. The book begins with a brief survey of the use of herbs in different civilizations and traces the evolution of herbal medicine, including the emergence of nutraceuticals from the discipline of ethnopharmacology and the Alma Ata Declaration of 1978. It moves on to describe various aspects of the extraction process, including selection of plant species, quality control of raw materials, the comminution of herbs, and the selection of solvents. It also describes the optimization of extraction in relation to response surface methodology before describing uses of herbal extracts in food supplements and fortified foods. With special attention paid to stability analysis and the masking of tastes, the book gives an overview of the formulation of various types of tablets, capsules, and syrups using herbal extracts. It also describes the benefits of foods fortified with herbal extracts such as soups, yogurt, sauces, mayonnaise, pickles, chutneys, jams, jellies, marmalades, cheese, margarine, sausages, bread, and biscuits, as well as some beverages. Herbal Bioactives and Food Fortification covers the fundamental steps in herbal extraction and processing in a single volume. It explains how to choose, optimize, analyze, and use extracts for fortification, making it an excellent source for nutraceutical researchers and practitioners in science and industry.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
  • Author : Joyce I. Boye
  • Publisher :Unknown
  • Release Date :2014-12-03
  • Total pages :400
  • ISBN : 9781118504970
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Summary : For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Trends in Wheat and Bread Making

Trends in Wheat and Bread Making
  • Author : Charis M. Galanakis
  • Publisher :Unknown
  • Release Date :2020-11-19
  • Total pages :488
  • ISBN : 9780128231913
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Summary : Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking

Wheat Quality For Improving Processing And Human Health

Wheat Quality For Improving Processing And Human Health
  • Author : Gilberto Igrejas,Tatsuya M. Ikeda,Carlos Guzmán
  • Publisher :Unknown
  • Release Date :2020-03-17
  • Total pages :557
  • ISBN : 9783030341633
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Summary : Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure, dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins. Starting in 2015, wheat quality scientists from across the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research. Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resource to increase and update their knowledge of wheat quality, nutrition and health issues.

Folate and disease prevention

Folate and disease prevention
  • Author : Great Britain: Scientific Advisory Committee on Nutrition
  • Publisher :Unknown
  • Release Date :2006-12-12
  • Total pages :220
  • ISBN : 0112431119
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Summary : This review updates the report by the Committee on Medical Aspects of Food Policy (COMA) "Folic acid and the prevention of disease" (Report on health and social subjects no. 50, 2000, ISBN 0113223048). The Committee has weighed the evidence which shows significant benefits of folic acid fortification in reducing the risk of pregnancies affected by a neural tube defect (NTD) against the evidence of potential harm in fortification in relation to delaying diagnosis of vitamin B12 deficiency and increasing the progression of bowel cancer. It recommends mandatory fortification of flour with folic acid as the most effective way to increase folate intakes of women most at risk of NTD-affected pregnancies, provided voluntary fortification is controlled and advice is given about supplement use. Such a policy is judged to be of net benefit to the UK population as it would lead to a redistribution of folic acid intakes, improving the folate intake of low consumers while reducing the intakes of high consumers.

Wheat and Rice in Disease Prevention and Health

Wheat and Rice in Disease Prevention and Health
  • Author : Ronald Ross Watson,Victor R. Preedy,Sherma Zibadi
  • Publisher :Unknown
  • Release Date :2014-01-22
  • Total pages :576
  • ISBN : 9780124046047
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Summary : Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research. Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity. Saves researchers and clinicians time in quickly accessing the latest details on a broad range of nutritional and epidemiological issues Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health Preclinical, clinical, and population studies help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations

Nutrition in Health and Disease

Nutrition in Health and Disease
  • Author : Linnea Anderson
  • Publisher :Unknown
  • Release Date :1982
  • Total pages :794
  • ISBN : UOM:39076000536909
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Summary :

Encyclopedia of Food and Health

Encyclopedia of Food and Health
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2015-08-26
  • Total pages :4006
  • ISBN : 9780123849533
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Summary : The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Tortillas: Wheat Flour and Corn Products

Tortillas: Wheat Flour and Corn Products
  • Author : LW Rooney,Sergio O Serna-Saldivar
  • Publisher :Unknown
  • Release Date :2015-01-01
  • Total pages :229
  • ISBN : 9780128123683
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Summary : Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels Coverage Includes: A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips

Nutrition in Health and Disease

Nutrition in Health and Disease
  • Author : Helen Swift Mitchell
  • Publisher :Unknown
  • Release Date :1976
  • Total pages :652
  • ISBN : UOM:39015003232256
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Summary :

Guidelines on Food Fortification with Micronutrients

Guidelines on Food Fortification with Micronutrients
  • Author : Richard Hurrell,World Health Organization
  • Publisher :Unknown
  • Release Date :2006
  • Total pages :370
  • ISBN : UCSD:31822034614107
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Summary : This publication contains practical guidance on the design, implementation and evaluation of appropriate food fortification programmes. They are designed primarily for use by nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.The guidelines are written from a nutrition and public health perspective, and topics discussed include: the concept of food fortification as a potential strategy for the control of micronutrient malnutrition; the prevalence, causes, and consequences of micronutrient deficiencies, and the public health benefits of micronutrient malnutrition control; technical information on the various chemical forms of micronutrients that can be used to fortify foods; regulation and international harmonisation, communication, advocacy, consumer marketing and public education.

Food Fortification

Food Fortification
  • Author : Mark Lawrence
  • Publisher :Unknown
  • Release Date :2013-01-03
  • Total pages :257
  • ISBN : 9780199691975
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Summary : Food Fortification critically analyses mandatory food fortification as a technology for protecting and promoting public health through presenting the findings from research investigation into three topical case studies.

Vegetarian and Plant-Based Diets in Health and Disease Prevention

Vegetarian and Plant-Based Diets in Health and Disease Prevention
  • Author : François Mariotti
  • Publisher :Unknown
  • Release Date :2017-05-23
  • Total pages :922
  • ISBN : 9780128039694
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Summary : Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses both the overall benefits of plant-based diets on health and the risk of disease and issues concerning the status in certain nutrients of the individuals, while providing overall consideration to the entire spectrum of vegetarian diets. Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet. Discusses the links between health and certain important characteristics of plant-based diets at the level of food groups Analyzes the relation between plant-based diet and health at the different nutritional levels, i.e. from dietary patterns to specific nutrients and substances Provides a balanced evidence-based approach to analyze the positive and negative aspects of vegetarianism Addresses the different aspects of diets predominantly based on plants, including geographical and cultural variations of vegetarianism

Handbook of Food Fortification and Health

Handbook of Food Fortification and Health
  • Author : Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel
  • Publisher :Unknown
  • Release Date :2013-07-04
  • Total pages :461
  • ISBN : 9781461471103
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Summary : Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Seaweed in Health and Disease Prevention

Seaweed in Health and Disease Prevention
  • Author : Joël Fleurence,Ira Levine
  • Publisher :Unknown
  • Release Date :2016-04-05
  • Total pages :476
  • ISBN : 9780128027936
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Summary : Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as a source of macronutrients and micronutrients, as well as nutraceuticals. The commercial value of seaweed for human consumption is increasing year-over-year, and some countries harvest several million tons annually. This text lays out the properties and effects of seaweeds and their use in the food industry, offering a holistic view of the ability of seaweed to impact or effect angiogenesis, tumors, diabetes and glucose control, oxidative stress, fungal infections, inflammation and infection, the gut, and the liver. Combines foundational information and nutritional context, offering a holistic approach to the relationship between sea vegetables, diet, nutrition, and health Provides comprehensive coverage of health benefits, including sea vegetables as sources of nutraceuticals and their specific applications in disease prevention, such as angiogenesis, diabetes, fungal infections, and others Includes Dictionary of Terms, Key Facts, and Summary points in each chapter to enhance comprehension Includes information on toxic varieties and safe consumption guidelines to supplement basic coverage of health benefits

Whole-grain Foods in Health and Disease

Whole-grain Foods in Health and Disease
  • Author : Len Marquart,Joanne L. Slavin,R. Gary Fulcher
  • Publisher :Unknown
  • Release Date :2002
  • Total pages :382
  • ISBN : WISC:89084843192
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Summary : This resource provides a broad-based foundation of knowledge about whole-grains, including the latest information on health benefits and disease prevention resulting from consumption of whole-grains as well as information on consumer knowledge, attitudes, and behaviors toward whole-grain foods.

Cooper's Nutrition in Health and Disease

Cooper's Nutrition in Health and Disease
  • Author : Lenna Frances Cooper,Helen Swift Mitchell
  • Publisher :Unknown
  • Release Date :1968
  • Total pages :685
  • ISBN : WISC:89043230226
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Summary :

Healthy People 2010

Healthy People 2010
  • Author : United States. Office of Disease Prevention and Health Promotion
  • Publisher :Unknown
  • Release Date :2021
  • Total pages :229
  • ISBN : 1230987654XX
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Summary : Presents Healthy People 2010, an initiative of the Office of Disease Prevention and Health Promotion of the.