| 000 -LEADER |
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| fixed length control field |
05177cam a2200433 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
16764071 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250903120837.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110505s2011 ne a b 001 0 eng c |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
|---|
| Source |
bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
|---|
| Source |
Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780123808868 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
KyU |
| Transcribing agency |
KyU |
| Modifying agency |
KyUL |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 595. |
| Item number |
P74 2011 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
TX 595. P74 2011 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Flour and breads and their fortification in health and disease prevention / |
| Statement of responsibility, etc. |
edited by Preedy Victor R. , Ronald Ross Watson, Vinood B. Patel. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
USA |
| -- |
Boston : |
| Name of publisher, distributor, etc. |
Elsevier |
| Date of publication, distribution, etc. |
2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
524 p. |
| Other physical details |
ill. ; |
| Dimensions |
29 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents of Section 1, Flours and breads: The science of doughs and bread quality -- Monitoring flour performance in bread making -- South Indian parotta : an unleavened, flat bread -- Sourdough breads -- Focaccia Italian flat fatty bread -- Flour and bread from black, purple and blue-colored wheats -- Emmer (Triticum turgidum spp. dicoccum) flour and breads -- Einkorn (Triticum monococcum) flour and bread -- Maize : composition, bioactive constituents and unleavened bread -- Amaranth : potential source for flour enrichment -- Quinoa : protein and non protein tryptophan in comparison with other cereal and legume flours and bread -- Sorghum flour and flour products : production, nutritional quality and fortification -- Buckwheat flour and bread -- Non-starch polysaccharides in maize and oat : ferulated arabinoxylans and [beta]-glucans -- Gluten-free bread : sensory, physicochemical and nutritional aspects -- Dietary fiber from brewer's spent grain as a functional ingredient in bread making technology -- Composite flours and breads : potentials of local crops in developing countries -- Legume composite flours and baked goods : nutritional, functional, sensory and phytochemical qualities -- Potential use of okra seed (Abelmoschus esculentus Moench) flour for food fortification and effects of processing -- Apricot kernel flour and its use in maintaining health -- Macadamia flours : nutritious ingredients for baked goods -- Banana and mango flours -- Use of potato flour in bread and flat bread. |
|
|---|
| Formatted contents note |
Contents of Section 2, Fortification of flour and breads and their metabolic effects: Mineral fortification of whole wheat flour : an overview -- Iron particle size in iron-fortified bread -- Iodine fortification of bread : experiences from Australia and New Zealand -- Phytochemical fortification of flour and bread -- Carotenoids of sweet potato, cassava and maize and their use in bread and flour fortification -- Production and nutraceutical properties of breads fortified with DHA and omega-3 containing oils -- Fortification with free amino acids affects acrylamide content in yeast leavened bread -- Barley [beta]-glucans and fiber-rich fractions as functional ingredients in flat and pan breads -- Antioxidant activity and phenolics in breads with added barley flour -- Partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour in bread -- Effect of starch addition to fluid dough during the bread making process -- Fermentation as a tool to improve healthy properties of bread -- Apple pomace (by-product of fruit juice industry) as a flour fortification strategy -- Use of sweet potato in bread and flour fortification -- Fortification of bread with soy proteins to normalize serum cholesterol and triacylglycerol levels -- Dietary breads and impact on postprandial parameters -- Fortification of vitamin B-12 to flour and the metabolic response -- Metabolic effects of [beta]-glucans addition to corn maize flour -- Lupine kernel fiber : metabolic effects in human intervention studies and use as supplement in wheat bread -- Metabolic effects of propionic acid-enriched breads -- Folic acid and colon cancer : impact of wheat flour fortification with folic acid -- Effects of the soybean flour diet on insulin secretion and action -- Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Flour as food. |
| Source of heading or term |
Health Science |
| General subdivision |
School of Health Sciences |
|
|---|
| Topical term or geographic name as entry element |
Food additives. |
| Source of heading or term |
Health Science |
| General subdivision |
School of Health Sciences |
|
|---|
| Topical term or geographic name as entry element |
Enriched foods. |
| Source of heading or term |
Health Science |
| General subdivision |
School of Health Sciences |
|
|---|
| Topical term or geographic name as entry element |
Enriched cereal products. |
| Source of heading or term |
Health Science |
| General subdivision |
School of Health Sciences |
|
|---|
| Topical term or geographic name as entry element |
Bread. |
| Source of heading or term |
Health Science |
| General subdivision |
School of Health Sciences |
|
|---|
| Topical term or geographic name as entry element |
Medicine, Preventive. |
| Source of heading or term |
Health Science |
| General subdivision |
School of Health Sciences |
|
|---|
| Topical term or geographic name as entry element |
Bread. |
| Source of heading or term |
Health Science |
| General subdivision |
School of Health Sciences |
|
|---|
| Topical term or geographic name as entry element |
Flour. |
| Source of heading or term |
Health Science |
| General subdivision |
School of Health Sciences |
|
|---|
| Topical term or geographic name as entry element |
Food, Fortified. |
| Source of heading or term |
Health Science |
| General subdivision |
School of Health Sciences |
|
|---|
| Topical term or geographic name as entry element |
Nutritive Value. |
| Source of heading or term |
Health Science |
| General subdivision |
School of Health Sciences |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Preedy, Victor R. |
|
|---|
| Personal name |
Watson, Ronald R. |
| Fuller form of name |
(Ronald Ross) |
|
|---|
| Personal name |
Patel, Vinood B. |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
pccadap |
| d |
2 |
| e |
ncip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Long Loan Book |
