國立高雄大學圖資館 |

登入

回首頁

Biological outlook to improve the nutritive quality of bakery products

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Biological outlook to improve the nutritive quality of bakery productsedited by Gaurav Sanghvi ... [et al.].
其他作者:	Sanghvi, Gaurav.
出版者:	Singapore :Springer Nature Singapore :2024.
面頁冊數:	xix, 208 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Baked products.
電子資源:	https://doi.org/10.1007/978-981-97-8561-2
ISBN:	9789819785612$q(electronic bk.)

Biological outlook to improve the nutritive quality of bakery products
Biological outlook to improve the nutritive quality of bakery products[electronic resource] /edited by Gaurav Sanghvi ... [et al.]. - Singapore :Springer Nature Singapore :2024. - xix, 208 p. :ill. (some col.), digital ;24 cm.

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.

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.

ISBN: 9789819785612$q(electronic bk.)

Standard No.: 10.1007/978-981-97-8561-2doiSubjects--Topical Terms:

619346
Baked products.

LC Class. No.: TX552.15

Dewey Class. No.: 664.752

Biological outlook to improve the nutritive quality of bakery products
LDR:03694nmm a2200325 a 4500 001 673101
003 DE-He213
005 20250103115230.0
006 m d
007 cr nn 008maaau
008 250422s2024 si s 0 eng d
020 $a 9789819785612$q(electronic bk.)
020 $a 9789819785605$q(paper)
024 7 $a 10.1007/978-981-97-8561-2 $2 doi
035 $a 978-981-97-8561-2
040 $a GP $c GP
041 0 $a eng
050 4 $a TX552.15
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.752 $2 23
090 $a TX552.15 $b .B615 2024
245 0 0 $a Biological outlook to improve the nutritive quality of bakery products $h [electronic resource] / $c edited by Gaurav Sanghvi ... [et al.].
260 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2024.
300 $a xix, 208 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 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.
520 $a This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.
650 0 $a Baked products. $3 619346
650 0 $a Food $x Composition. $3 273476
650 0 $a Nutrition. $3 192796
650 1 4 $a Food Science. $3 274110
650 2 4 $a Food Microbiology. $3 235295
650 2 4 $a Food Chemistry. $3 911838
650 2 4 $a Food Studies. $3 913539
650 2 4 $a Food Safety. $3 721462
650 2 4 $a Food Analysis. $3 302061
700 1 $a Sanghvi, Gaurav. $3 986559
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-97-8561-2
950 $a Biomedical and Life Sciences (SpringerNature-11642)