| 查看: 1127 | 回复: 11 | ||
| 【奖励】 本帖被评价5次，作者prestoua增加金币 5 个 | ||
| 当前主题已经存档。 | ||
| 【有奖交流】积极回复本帖子，参与交流，就有机会分得作者 prestoua 的 100 个金币 | ||
[资源]
【分享】Technology of Functional Cereal Products【已搜无重复】
|
||
|
Technology of Functional Cereal Products Edited by B R Hamaker, Purdue University, USA ISBN 1 84569 177 6 ISBN-13: 978 1 84569 177 6 November 2007 568 pages 234 x 156mm hardback http://www.woodheadpublishing.com/en/book.aspx?bookID=1247 Description: - reviews technologies for producing a wide range of cereal products - discusses the health effect of cereals, including whole grain foods and cereal micronutrients - describes consumer perception of health promoting cereal products - reviews grain improvement, low GI products and other issues - includes chapters dedicated to a range of product types Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Special contribution for foodmm and other valuable members PS: Public sharing is prohibited. 4 Pass PM ONLY. PM contributors ONLY!!!! Others, do not worry, sooner or later it will go public. Thank's again to all for your help and attention!!! http://rapidshare.com/files/135601545/Technology_of_Functional_Cereal_Products.rar [ Last edited by signal023 on 2009-3-31 at 14:00 ] |
回复此楼» 猜你喜欢
【实验干货】生物超薄切片+HRTEM：线粒体嵴原子像一步到位
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有101人回复
2楼2008-08-08 01:51:44
3楼2008-08-08 01:57:25
4楼2008-08-08 09:18:24
5楼2008-08-08 18:49:55
6楼2008-08-13 01:45:00
7楼2008-08-14 11:28:23
8楼2008-08-20 08:00:02
9楼2008-08-20 10:01:54
10楼2008-08-20 10:52:29