Titlebook: Reformulation as a Strategy for Developing Healthier Food Products; Challenges, Recent D Vassilios Raikos,Viren Ranawana Book 2019 Springer

FEIGN

Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structurirch topics: bread quality, sensory properties, and nutritional properties. Besides using functional ingredients to improve the health attribute of bread, food structure has been recently taken as another important factor in designing healthier bread products.

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-conventional approaches.Presents case studies illustrating This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with th

闲逛

intelligible