Baking technology and nutrition : towards a healthier world

"The proposed work will examine the links between bakery technology and current knowledge and attitudes around human nutrition, and seek to identify the drivers and opportunities for delivering improved nutrition in bakery products in a modern industrial context. A key objective is to provide g...

Full description

Saved in:
Bibliographic Details
Main Authors: Cauvain, Stanley P., (Author), Clark, Rosie H., 1966- (Author)
Format: eBook
Language: English
Published: Hoboken, NJ : Wiley, 2019.
Subjects:
Baked products.
Baking.
Nutrition.
elektronické knihy
electronic books
ISBN: 9781119387121
1119387124
9781119387176
1119387175
9781119387169
1119387167
9781119387152
Physical Description: 1 online resource (xii, 217 pages)

Cover

Table of contents

LEADER 04228cam a2200457 i 4500
001 kn-on1099544833
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 190429s2019 njua ob 001 0 eng
040 |a DLC  |b eng  |e rda  |e pn  |c DLC  |d OCLCO  |d OCLCF  |d N$T  |d EBLCP  |d DG1  |d RECBK  |d DG1  |d YDX  |d OCLCQ  |d DG1  |d OCLCQ  |d OCLCO  |d K6U  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB 
020 |a 9781119387121  |q (electronic book) 
020 |a 1119387124  |q (electronic book) 
020 |a 9781119387176  |q (electronic book) 
020 |a 1119387175  |q (electronic book) 
020 |a 9781119387169  |q (electronic publication) 
020 |a 1119387167 
020 |z 9781119387152  |q (hardcover) 
035 |a (OCoLC)1099544833 
042 |a pcc 
100 1 |a Cauvain, Stanley P.,  |e author. 
245 1 0 |a Baking technology and nutrition :  |b towards a healthier world /  |c Stanley P. Cauvain and Rosie H. Clark. 
264 1 |a Hoboken, NJ :  |b Wiley,  |c 2019. 
300 |a 1 online resource (xii, 217 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a "The proposed work will examine the links between bakery technology and current knowledge and attitudes around human nutrition, and seek to identify the drivers and opportunities for delivering improved nutrition in bakery products in a modern industrial context. A key objective is to provide guidance for students, technologists and scientists active in both nutrition (including health professionals) and baking. While there is much written and talked about the subject of improving the 'healthiness' of baked products, the available information often lacks the cohesion which would enable practical (and consumer-acceptable) delivery of improved nutrition via bakery products. The proposed work will consider examples of the relationship between human nutrition and baking technology, sometimes harmonious, sometimes not, but always challenging for both nutritionists and bakers. It will do so with the intention of improving the dialogue between the two groups and by suggesting templates for future product development which will aid the achievement of common aims. In achieving the latter a thorough understanding of existing and potential future baking technology is required, which the authors are well-placed to provide. A key aim is to provide those involved in human nutrition with a greater appreciation of the technical and production challenges which face bakers when they attempt to develop new products to meet specific nutritional aims, and to highlight for bakers the technical opportunities which can exist for product and process re-formulation to deliver improved nutrition in bakery products, and in doing so, make a positive contribution to improving human nutrition"--  |c Provided by publisher. 
504 |a Includes bibliographical references and index. 
505 0 |a An introduction to the history of the manufacture of bakery products and relevant studies in human nutrition -- Summary of the manufacture of bakery products and their key characteristics -- Delivering health benefits via bakery products -- Drivers for improved health and nutrition via bakery products -- Barriers to the acceptance of bakery products with improved nutrition -- The opportunities for developing improved nutrition via bakery products -- Approaches to development of nutritionally enhanced bakery products -- Communicating relevant messages. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Baked products. 
650 0 |a Baking. 
650 0 |a Nutrition. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Clark, Rosie H.,  |d 1966-  |e author. 
776 0 8 |i Print version:  |a Cauvain, Stanley P.  |t Baking technology and nutrition.  |b First edition.  |d Hoboken, NJ : Wiley, [2019]  |z 9781119387152  |w (DLC) 2019017437 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpBTNTHW03/baking-technology-and?kpromoter=marc  |y Full text 

Similar Items