Contents of Section 2, Fortification of flour and breads and their metabolic effects: Mineral fortification of whole wheat flour : an overview
Iron particle size in iron-fortified bread
Iodine fortification of bread : experiences from Australia and New Zealand
Phytochemical fortification of flour and bread
Carotenoids of sweet potato, cassava and maize and their use in bread and flour fortification
Production and nutraceutical properties of breads fortified with DHA and omega-3 containing oils
Fortification with free amino acids affects acrylamide content in yeast leavened bread
Barley [beta]-glucans and fiber-rich fractions as functional ingredients in flat and pan breads
Antioxidant activity and phenolics in breads with added barley flour
Partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour in bread
Effect of starch addition to fluid dough during the bread making process
Fermentation as a tool to improve healthy properties of bread
Apple pomace (by-product of fruit juice industry) as a flour fortification strategy
Use of sweet potato in bread and flour fortification
Fortification of bread with soy proteins to normalize serum cholesterol and triacylglycerol levels
Dietary breads and impact on postprandial parameters
Fortification of vitamin B-12 to flour and the metabolic response
Metabolic effects of [beta]-glucans addition to corn maize flour
Lupine kernel fiber : metabolic effects in human intervention studies and use as supplement in wheat bread
Metabolic effects of propionic acid-enriched breads
Folic acid and colon cancer : impact of wheat flour fortification with folic acid
Effects of the soybean flour diet on insulin secretion and action
Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran.
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Flour and breads and their fortification in health and disease prevention. ISBN 9780123808868. Published by Academic in 2011. Publication and catalogue information, links to buy online and reader comments.
