(Food Biotechnology and Engineering) 1st Edition
by Octavio Paredes-López (Editor), Oleksandr Shevchenko (Editor), Viktor Stabnikov (Editor), Volodymyr Ivanov (Editor)
Bioenhancements of cereal and dairy compositions can play an
important role in healthy diets. The latest addition to the new Food
Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet
covers the technological and nutritional aspects of the compositions of
cereals, dairy products, vegetables, and fruits. The book demonstrates
real developments in food technology and reviews current knowledge in
the biotechnological processing and bioenhancement of food.
Key Features:
- Promotes the use of iron-containing nanoadditive in bakery and confectionary
- Explains the use of food additives for enrichment of butter mixtures
- Covers the use of artichoke powder and buckwheat bran in diabetic bakery products
- Describes the use of milk proteins in the technology of bakery products
- Proposes the use of spice compositions for sour milk products
Organized in five parts, Bioenhancement and Fortification of Foods for a Healthy Diet
addresses bakery and confectionery products, technologies for cereals
enhancement, technologies for dairy products enhancement, food
supplements, and finally, new technology processes. The book is an aide
to food scientists and engineers contributing to the development of
high-quality food products.
