Phytochemical fortification of flour and bread
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Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Inc.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
An increased consumer desire for a healthy lifestyle has resulted in demands from the bakery industry for breads containing functional compounds. There is an immediate requirement for the food industry to prepare healthy bakery products to satisfy consumers' needs. New plant-derived natural ingredients or processing steps are needed to develop breads with similar qualities as those of white ones. As the number of available phytochemicals increases, the incorporation of these functional ingredients into bakery foods will become easier. Many phytochemicals exist for bakery applications, and producers have started formulating breads with soy isoflavones, ?-glucans, conjugated linoleic acid, and n-3 fatty acids. Research is needed to evaluate the effects of the phytochemical ingredients on the functional and nutritional properties of bread. © 2011 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
[Belirlenecek]
Kaynak
Flour and Breads and their Fortification in Health and Disease Prevention
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
Sayı
Künye
Hayta, M., Özuğur, G. (2011). Phytochemical fortification of flour and bread. V. R. Preedy, R. R. Watson, V. B. PatelIn (Eds.), Flour and Breads and their Fortification in Health and Disease Prevention (pp. 293-300). Academic Press.
