Biological Outlook to Improve the Nutritive Quality of Bakery Products
This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other con...
-д хадгалсан:
| Байгууллагын зохиогч: | |
|---|---|
| Бусад зохиолчид: | , , , |
| Формат: | Цахим Цахим ном |
| Хэл сонгох: | англи |
| Хэвлэсэн: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2024.
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| Хэвлэл: | 1st ed. 2024. |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://doi.org/10.1007/978-981-97-8561-2 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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Агуулга:
- -- Chapter 1: Bio based bakery products: A present insight on its nutritive potential.
- Chapter 2: Therapeutic potential of bio-based baked confectionaries.
- Chapter 3: Micronutrient and Macronutrient Based Bakery Products: Perspectives and Challenges.
- Chapter 4: Botanical and Fungal Saccharine: A Comparative Study of Natural Sweeteners for Healthier Baking Experience.
- Chapter 5: Biological approaches to improve shelf-life of baked goods
- Chapter 6: Circular Bio-economy of Baked Food Products
- Chapter 7: Millets: Importance and role for nutritive improvement of bakery products.
- Chapter 8: Seaweed Bioactives: Transforming Bakery Production Sustainably.
- Chapter 9: Algae: A Sustainable Revolution in Bio-based Food Products for Enhanced Nutrition and Environmental Impact.
- Chapter 10:Recent trends in edible and active packaging strategies to improve bakery products shelf life.