Baking technology and nutrition: towards a healthier world
The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutritional Research, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: - Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products - Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability - Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations - Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists. Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.
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Format: | Texto biblioteca |
Language: | eng |
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Hoboken, NJ (USA) John Wiley & Sons
2019
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Subjects: | bakery industry, processed products, baked goods, impact assessment, human nutrition, ingredients, nutritive value, nutrient improvement, healthy diets, technology, SDGs, Goal 3 Good health and well-being, Goal 12 Responsible production and consumption, |
Online Access: | https://onlinelibrary.wiley.com/doi/book/10.1002/9781119387176 |
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unfao:8545662021-05-05T06:52:06ZBaking technology and nutrition: towards a healthier world 1423211781912 Cauvain, S.P. 1423211781913 Clark, R.H. textHoboken, NJ (USA) John Wiley & Sons2019engThe impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutritional Research, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: - Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products - Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability - Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations - Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists. Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries. The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutritional Research, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: - Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products - Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability - Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations - Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists. Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries. bakery industryprocessed productsbaked goodsimpact assessmenthuman nutritioningredientsnutritive valuenutrient improvementhealthy dietstechnologySDGsGoal 3 Good health and well-beingGoal 12 Responsible production and consumptionhttps://onlinelibrary.wiley.com/doi/book/10.1002/9781119387176URN:ISBN:978-1-119-38717-6 |
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bakery industry processed products baked goods impact assessment human nutrition ingredients nutritive value nutrient improvement healthy diets technology SDGs Goal 3 Good health and well-being Goal 12 Responsible production and consumption bakery industry processed products baked goods impact assessment human nutrition ingredients nutritive value nutrient improvement healthy diets technology SDGs Goal 3 Good health and well-being Goal 12 Responsible production and consumption |
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bakery industry processed products baked goods impact assessment human nutrition ingredients nutritive value nutrient improvement healthy diets technology SDGs Goal 3 Good health and well-being Goal 12 Responsible production and consumption bakery industry processed products baked goods impact assessment human nutrition ingredients nutritive value nutrient improvement healthy diets technology SDGs Goal 3 Good health and well-being Goal 12 Responsible production and consumption 1423211781912 Cauvain, S.P. 1423211781913 Clark, R.H. Baking technology and nutrition: towards a healthier world |
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The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes.
With Baking Technology and Nutritional Research, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text:
- Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products
- Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability
- Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations
- Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists.
Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.
|
format |
Texto |
topic_facet |
bakery industry processed products baked goods impact assessment human nutrition ingredients nutritive value nutrient improvement healthy diets technology SDGs Goal 3 Good health and well-being Goal 12 Responsible production and consumption |
author |
1423211781912 Cauvain, S.P. 1423211781913 Clark, R.H. |
author_facet |
1423211781912 Cauvain, S.P. 1423211781913 Clark, R.H. |
author_sort |
1423211781912 Cauvain, S.P. |
title |
Baking technology and nutrition: towards a healthier world |
title_short |
Baking technology and nutrition: towards a healthier world |
title_full |
Baking technology and nutrition: towards a healthier world |
title_fullStr |
Baking technology and nutrition: towards a healthier world |
title_full_unstemmed |
Baking technology and nutrition: towards a healthier world |
title_sort |
baking technology and nutrition: towards a healthier world |
publisher |
Hoboken, NJ (USA) John Wiley & Sons |
publishDate |
2019 |
url |
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119387176 |
work_keys_str_mv |
AT 1423211781912cauvainsp bakingtechnologyandnutritiontowardsahealthierworld AT 1423211781913clarkrh bakingtechnologyandnutritiontowardsahealthierworld |
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