000			03565cam a2200373 i 4500
001			20952998
005			20231018110508.0
006			m |o d |
007			cr |||||||||||
008			190429s2019 nju ob 001 0 eng
010			_a 2019021606
020			_a9781119387121 (Adobe PDF)
020			_a9781119387169 (ePub)
020			_z9781119387152 (hardcover)
040			_aDLC _beng _erda _cDLC
042			_apcc
050	0	0	_aTX552.15 _b.C385 2019
082	0	0	_a664/.752 _223
100	1		_aCauvain, Stanley P., _eauthor.
245	1	0	_aBaking technology and nutrition : _btowards a healthier world / _cStanley P. Cauvain, Rosie H. Clark.
260			_aNewark : _bJohn Wiley & Sons ; _c2019
300			_axii, 217 p. : _bill. ; _g21cm.
504			_aIncludes bibliographical references and index.
505	0		_aAn 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.
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"--
650		0	_aBaked products.
650		0	_aBaking.
650		0	_aNutrition.
700	1		_aClark, Rosie H., _d1966- _eauthor.
776	0	8	_iPrint version: _aCauvain, Stanley P., author. _tBaking technology and nutrition _bFirst edition. _dHoboken, NJ : Wiley, [2019] _z9781119387152 _w(DLC) 2019017437
906			_a7 _bcbc _corigcop _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBOOKS _hTX552.15 .C385 2019
999			_c31926 _d31926