健康と疾病予防のための小麦粉、パンとその栄養強化（第２版） Flour and Breads and Their Fortification in Health and Disease Prevention（2）

著者名：Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC, Victor R./Watson, Ronald Ross (EDT)

Academic Press（2019/02/26発売）

• 言語：ENG
• ISBN：9780128146392
• eISBN：9780128146408

Description

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

Table of Contents

Section 1: Introductory Chapters1. Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread2. Polycyclic Aromatic Hydrocarbons (PAHs) in Flour, Bread, and Breakfast Cereals3. A Review of Adulteration Versus Authentication of Flour4. The Fate of Alternaria Toxins in Wheat-Processing Chain5. Organophosphorus pesticides (OPPs) in Bread and FloursSection 2: Flours and BreadsSection 2.1: Monotypes6. Flour and Bread From Black, Purple, and Blue-Colored Wheats7. Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread8. Nutritional, Technological, and Health Aspects of Einkorn Flour and Bread9. Maize: Composition, Bioactive Constituents, and Unleavened Bread10. Amaranth: Potential Source for Flour Enrichment11. Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification12. Banana and Mango Flours13. Macadamia Flours: Nutritious Ingredients for Baked GoodsSection 2.2: Bread Types14. Sourdough Breads15. Brewer's Spent Grain From By-Product to Health: A Rich Source of Functional Ingredients16. Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread17. Bread Packaging: Features and FunctionsSection 2.3: Composite Flours and Breads18. Nixtamalized Maize Flour By-product as a Source of Health-Promoting Ferulated Arabinoxylans (AX)19. Chestnut and Breads: Nutritional, Functional, and Technological Qualities20. Passiflora edulis Peel Flour and Health EffectsSection 3: Fortification of Flours and Breads Section 3.1: Addition of Micronutrients21. Micronutrient Fortification of Flours—Developing Countries' Perspective22. Effects of Phytochemical Fortification of Flour and Bread on Human Health23. Soybean-Fortified Wheat Flour Tortillas24. Protein-Selenized Enriched Breads25. Soybean-Fortified Nixtamalized Corn Tortillas and Related Products26. Trends in Science of Doughs and Bread QualitySection 3.2: Addition of Macronutrients27. Barley β-Glucans and β-Glucan-Enriched Fractions as Functional Ingredients in Flat and Pan Breads28. Fortification of Bread With Soy Protein to Normalize Serum Cholesterol and Triacylglycerol29. Resistant Starch (RS) in Breads: What It Is and What It Does30. Flours Based on Exotic Fruits and Their Processing Residues—Features and Potential Applications to Health and Disease PreventionSection 4: Metabolic Responses to Flour and Bread Fortification31. Dietary Breads and Impact on Postprandial Parameters32. Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification With Folic Acid33. Effects of the Soybean Flour Diet on Insulin Secretion and Action34. Flour Fortification and the Prevention of Neural Tube Defects (NTDs)35. Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation36. Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods37. Faba Bean Flour to Improve Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies38. The Glycemic Index: What It Is and How It Can Be Applied to Retinal Health 39. Wheat Flour Fortification to Prevent Iron-Deficiency Anemia