Maria Dolores Torres Perez – författare
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2 produkter
E-bok
PDF, 20184 236 kr
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Flour: Production, Varieties and Nutrition has been divided into fifteen chapters. The prestigious authors of this volume discuss traditional and alternative flours for different application fields, covering a broad range of gluten and novel gluten-free flours. The fifteen chapters include discussions on a wide range of topics such as gluten-containing flours versus alternative gluten-free flours; burdock (Arctium lappa, L) root flour production: technological, nutritional, and functional characterizations; the nutritional and functional properties of wheat; in vitro starch digestibility of snack bars formulated with green banana (Musa acuminata x balbisiana ABB cv. Awak) flour; Betel (Piper betle L.) leaves flour: production, nutritional quality, physico-chemical, and functional properties; characterization of banana (Musa acuminata x balbisiana ABB cv. AWAK) pseudo-stem flour; oyster mushroom flour and its composite steamed bun: nutritional quality, physical properties, and sensory acceptability aspects; composite flour as a promising new approach for improving nutritional values of food products and its challenges on product quality; Chinese steamed bread and novel wheat products; whole grain wheat flour: definitions, production, nutritional, technological and microbiological aspects for application in bakery and pasta products; flour: production, varieties and nutrition; mesquite (Prosopis alba) flour: composition and use in breadmaking; flour: nutritional composition and functional properties of nutsedge (Cyperus esculentus l.) varieties; nutritional value of cereal flours; and vegetable waste as raw material for flours: functional and nutritional value and its application.
E-bok
PDF, Engelska, 20192 977 kr
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Valorising Seaweed By-Products is a book that has been divided into 9 chapters, including information on the recovery of highly valuable compounds for microalgae. The authors of this volume discuss seaweed as a renewable and globally available feedstock with potential applications in the food and feed industries, as well as the agricultural, chemical, or pharmaceutical fields. The chapters include discussions on a wide range of topics including an overview of seaweed by-products, Algae and microalgae biorefineries, the potential use of seaweed by-products in various products and materials, color stability, and pigment contents of powdered laver (Pyropia yezoensis). The text also includes the interactions of the algae Sargassum muticum with metals as a starting point for the valorisation of invasive seaweed species, as well as new insights into the nutrition and functionality of seaweed. Microalgae biomass as an ingredient to design added value in food products, as well as seaweed biomass for bioremediation or Ethanol creation are additional topics.