Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

Updated volume that highlights new advances in the field of food and nutrition research

Weibiao Zhou (Volume editor), Jing Gao (Volume editor)

9780323855570, Elsevier Science

Hardback, published 18 May 2022

338 pages
22.9 x 15.2 x 2.4 cm, 0.68 kg

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.

Preface Jing Gao and Weibiao Zhou 1. Towards the creation of personalized bakery products using 3D food printing Lu Zhang, Martijn Noort and Kjeld van Bommel 2. Dietary fiber in bakery products: Source, processing, and function Suyun Lin 3. The realm of plant proteins with focus on their application in developing new bakery products Fatma Boukid 4. Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities Melissa Assad-Bustillos, Gilles Feron and Guy Della Valle 5. Gluten-free bakery products: Ingredients and processes Manuel Gómez 6. Enhancing health benefits of bakery products using phytochemicals Jing Gao, Audrey Hui Si Koh and Weibiao Zhou 7. Sugar, salt and fat reduction of bakery products Nantawan Therdthai

Subject Areas: Food & beverage technology [TDCT]