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020 _a9780128146408
_q(en l�inia)
020 _a0128146400
_q(en l�inia)
020 _z0128146397
020 _z9780128146392
035 _a(OCoLC)1151099187
040 _aESCGB
_bcat
_erda
_cESCGB
_dOCLCQ
_dOCLCL
_dOCLCQ
_dOCLCL
080 _a663
082 0 4 _a664.7207
_qOCoLC
_222/eng/20230216
245 0 0 _aFlour and breads and their fortification in health and disease prevention /
_cedited by Victor R. Preedy, Ronald Ross Watson.
250 _aSecond edition.
264 1 _aLondon :
_bAcademic Press,
_c2019
300 _a1 recurs en l�inia (1 recurs en l�inia)
336 _atext
_btxt
_2rdacontent/cat
337 _ainform�atic
_bc
_2rdamedia/cat
338 _arecurs en l�inia
_bcr
_2rdacarrier/cat
504 _aInclou refer�encies bibliogr�afiques i �index.
505 0 _aFront Cover; Flour and Breads and their Fortification in Health and Disease Prevention; Copyright; Contents; Contributors; Section 1: Introductory Chapters; Chapter 1: Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread; Introduction; Methods for Deamidation; Acid/Alkali; Enzyme; Anion/Cation-Exchange Resin; Functions Changed by Deamidation; Physicochemical Functions; Physiological Functions; References; Chapter 2: Polycyclic Aromatic Hydrocarbons (PAHs) in Flour, Bread, and Breakfast Cereals; Introduction; Legislation on PAHs; Analysis Methods
505 8 _aLevel of PAHs in Flour, Bread, and Breakfast CerealsConclusion; References; Chapter 3: A Review of Adulteration Versus Authentication of Flour; Introduction; The Concept of Food Authenticity; The Application of Various Techniques in the Authentication of Flour and Bakery Products; Microscopy Techniques; Molecular Biology Techniques; Spectroscopy Techniques; Vibrational Spectroscopy Methods-Infrared; Electronic Spectroscopy Methods-Fluorescence; Analytical Techniques for Elemental Analysis; Imaging Spectroscopy Methods; Nuclear Magnetic Resonance (NMR) Spectroscopy Methods
505 8 _aSeparation TechniquesLC Methods; GC Methods; Occurrence of a Titration Technique; References; Chapter 4: The Fate of Alternaria Toxins in the Wheat-Processing Chain; Introduction; Presence of Alternaria Toxins in Wheat and Wheat-Based Products; Effect of Wheat Harvesting and Cleaning on Levels of Alternaria Toxins; Distribution of Alternaria Toxins in Wheat-Milling Fractions; Fate of Alternaria Toxins During Bread Production; Fate of Alternaria Toxins During Dough Fermentation; Fate of Alternaria Toxins During Baking; Reduction of Alternaria Toxins During the Extrusion Process of Wheat
505 8 _aInnovative Techniques for Reduction of Alternaria ToxinsConclusion; Acknowledgments; References; Chapter 5: Organophosphorus Pesticides (OPPs) in Bread and Flours; Introduction; Analytical Methods for the Determination of OPPs in Bread and Flours; Analysis of OPPs in Bread; Analysis of OPPs in Flours; Occurrence of OPPs in Bread and Flours; Dissipation Kinetic Studies; Conclusions and Trends; Acknowledgments; References; Section 2: Flours and Breads; Section 2.1: Monotypes; Chapter 6: Flour and Bread From Black, Purple, and Blue-Colored Wheats; Introduction
505 8 _aBreeding for Colored Wheat VarietiesNutritional Composition and Bread-Making Quality Indicators; Total Phenolic and Anthocyanin Content, Phenolic Acid Composition and Antioxidant Properties of Colored Wheats and Their Breads; Total Phenolic Content; Phenolic Acid Composition; Total Anthocyanin Content; Antioxidant Properties; Future Perspectives; Summary Points; References; Chapter 7: Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread; Introduction; Type of Utilization; Bread-Making History; Flour and Bread Fortification With Emmer; Emmer Impact on Combating Malnutrition
588 _aDescripci�o del recurs: 21 febrer 2020.
650 0 4 _aFarines.
650 0 4 _aPa.
650 0 4 _aAdditius alimentaris.
650 0 4 _aAliments enriquits.
650 0 4 _aMedicina preventiva.
655 4 _aLlibres electr�onics.
700 1 _aPreedy, Victor R.,
_eeditor literari.
700 1 _aWatson, Ronald R.
_q(Ronald Ross),
_eeditor literari.
758 _aFlour and breads and their fortification in health and disease prevention (Text)
_1https://id.oclc.org/worldcat/entity/E39PCFXBxFj3GWxgbMRGKpFqcP
_4https://id.oclc.org/worldcat/ontology/hasWork
776 0 8 _iVersi�o impresa :
_tFlour and breads and their fortification in health and disease prevention.
_bSecond edition.
_dLondon, Academic Press, 2019
_z0128146397
_z9780128146392
_w(OCoLC)1047820173
856 4 0 _zAcc�es restringit als usuaris de la UAB
_uhttps://app.knovel.com/web/toc.v/cid:kpFBTFHDPC/viewerType:toc/root_slug:flour-breads-their-fortification?kpromoter=federation
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