Biological Outlook to Improve the Nutritive Quality of Bakery Products

.- Chapter 1: Bio based bakery products: A present insight on its nutritive potential.
.- Chapter 2: Therapeutic potential of bio-based baked confectionaries. 
.- Chapter 3: Micronutrient and Macronutrient Based Bakery Products: Perspectives and Challenges. 
.- Chapter 4: Botanical and Fungal Saccharine: A Comparative Study of Natural Sweeteners for Healthier Baking Experience.
.- Chapter 5: Biological approaches to improve shelf-life of baked goods
.- Chapter 6: Circular Bio-economy of Baked Food Products
.- Chapter 7: Millets: Importance and role for nutritive improvement of bakery products. 
.- Chapter 8: Seaweed Bioactives: Transforming Bakery Production Sustainably. 
.- Chapter 9: Algae: A Sustainable Revolution in Bio-based Food Products for Enhanced Nutrition and Environmental Impact. 
.- Chapter 10:Recent trends in edible and active packaging strategies to improve bakery products shelf life.

• Erscheinungsdatum: 02.01.2025
• Autor/Autorin: Gaurav Sanghvi
• Reihe: Biomedical and Life Sciences (R0)
• Format: E-Book
• Dateiformat: PDF
• Kopierschutz: Wasserzeichen
• Dateigröße: 5.4 MB
• Verlag: SPRINGER
• Sprache: Englisch
• Umfang: 300 Seiten
• ISBN: 9789819785612
• Lieferung: Sofort per Download
• Hinweis: Sofort per Download lieferbar. Kein physischer Versand.
• Kompatibilität: Lesbar auf Geräten und Apps mit PDF-Unterstützung.