por
Manfredi, Stefano.
Signatura topográfica preferida
641.8248
Fecha de publicación
2017
Resumen
Pizza gets a makeover - the best wholewheat flour, fresh ingredients and a brand new repertoire of taste and flavour.
Formato:
Recursos electrónicos
Relevancia:
0.0816
por
Fields, Robin.
Signatura topográfica preferida
641.77
Fecha de publicación
2022
Formato:
Recursos electrónicos
Relevancia:
0.0776
por
Preedy, Victor R.
Signatura topográfica preferida
664.7207 FLO
Fecha de publicación
2011
Resumen
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Secondly, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Thirdly, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those four and break related agents that affect metabolism and other health-related conditions. Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique. Includes methods for analysis of flours and bread-related compounds in other foods.
Formato:
Recursos electrónicos
Relevancia:
0.0711
por
Chattman, Lauren.
Signatura topográfica preferida
641.815
Fecha de publicación
2008
Formato:
Recursos electrónicos
Relevancia:
0.0711
por
Jagarlamudi, Lakshmi.
Signatura topográfica preferida
664.153
Fecha de publicación
2023
Resumen
This book is a comprehensive and practical day-to-day reference for students in the discipline of Food Science and Technology. It provides a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products.
Formato:
Recursos electrónicos
Relevancia:
0.0684
por
Sperber, William H.
Signatura topográfica preferida
664
Fecha de publicación
2010
Resumen
The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.
Formato:
Recursos electrónicos
Relevancia:
0.0618
por
Ertuğrul, Nesimi.
Signatura topográfica preferida
641.58
Fecha de publicación
2024
Resumen
This book covers the history, design and construction of wood burning ovens. Burning behavior of wood is explained and a section is dedicated to the types of heat transfers using simplified analogies, to avoid misconceptions that these ovens are only for bread products. Select Turkish recipes and fusion cooking techniques are also presented.
Formato:
Recursos electrónicos
Relevancia:
0.0583
por
Cauvain, Stanley, author.
Signatura topográfica preferida
664.7523 CAU
Fecha de publicación
2015
Formato:
Recursos electrónicos
Relevancia:
0.0583
por
Hutkins, Robert W.
Signatura topográfica preferida
664.024
Fecha de publicación
2018
Formato:
Recursos electrónicos
Relevancia:
0.0554
por
Nelson, David L.
Signatura topográfica preferida
664
Fecha de publicación
2016
Formato:
Recursos electrónicos
Relevancia:
0.0554
por
Davidson, Iain.
Signatura topográfica preferida
664.7523
Fecha de publicación
2023
Formato:
Recursos electrónicos
Relevancia:
0.0487
por
Serna Saldívar, Sergio R. Othón, author.
Signatura topográfica preferida
664.6 SER
Fecha de publicación
2022
Formato:
Recursos electrónicos
Relevancia:
0.0487
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