Trends in Wheat and Bread Making - Paperback
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Languages:EnglishPublisher:Academic PressISBN-13:9780128210482ISBN-10:0128210486UPC:9780128210482Book Category:Technology & EngineeringBook Subcategory:Food Science, AgricultureBook Topic:AgronomySize:9.25 x 7.50 x 0.98 inchesWeight:0.826Product ID:SC9E27F5G9
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements.
Languages:EnglishPublisher:Academic PressISBN-13:9780128210482ISBN-10:0128210486UPC:9780128210482Book Category:Technology & EngineeringBook Subcategory:Food Science, AgricultureBook Topic:AgronomySize:9.25 x 7.50 x 0.98 inchesWeight:0.826Product ID:SC9E27F5G9
Galanakis, Charis M.: - Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Publisher: Academic Press
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