Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

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, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. 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 INDICE: Preface Jing Gao and Weibiao Zhou 1. Personalizing bakery products using 3D food printing Lu Zhang 2. Dietary fibre 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 baked goods for the elderly population through food oral processing: challenges and opportunities Melissa Assa-Bustillos 5. Gluten free bakery products: Ingredients and processes Manuel Gómez 6. Enhancing health benefits of bakery products using phytochemicals Jing Gao 7. Sugar, salt and fat reduction of bakery products Nantawan Therdthai

• ISBN: 978-0-323-85557-0
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 230
• Fecha Publicación: 01/05/2022
• Nº Volúmenes: 1
• Idioma: Inglés