Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

1 Edición, Volumen 99 - 17 de mayo de 2022
Última edición
Editores: Weibiao Zhou, Jing Gao
Idioma: Inglés

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, includ… Leer más

Descripción

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.

Puntos claves

Provides the authority and expertise of leading contributors from an international board of authors
Presents the latest release in the Advances in Food and Nutrition Research series
Includes the latest information on Functional Bakery Products

De interès para

Food scientists and food technologists working for baking industry, manufacturers of baking ingredients, researchers, graduate students, and people who want to have insights in functional bakery products in industrial applications.

Índice

Preface
Jing Gao and Weibiao Zhou

1. Towards the creation of personalized bakery products using 3D food printing
Lu Zhang, Martijn Noort and Kjeld van Bommel

2. Dietary fiber in bakery products: Source, processing, and function
Suyun Lin

3. The realm of plant proteins with focus on their application in developing new bakery products
Fatma Boukid

4. Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities
Melissa Assad-Bustillos, Gilles Feron and Guy Della Valle

5. Gluten-free bakery products: Ingredients and processes
Manuel Gómez

6. Enhancing health benefits of bakery products using phytochemicals
Jing Gao, Audrey Hui Si Koh and Weibiao Zhou

7. Sugar, salt and fat reduction of bakery products
Nantawan Therdthai

Detalles del producto

Edición: 1
Última edición
Volumen: 99
Publicado: 18 de mayo de 2022
Idioma: Inglés

Sobre los editores

Weibiao Zhou

Dr. Weibiao Zhou is a full professor and Foundation Head of the Department of Food Science and Technology, National University of Singapore (NUS). He is an elected Fellow of the International Academy of Food Science and Technology (IAFoST), and also an elected Fellow of the Australian Institute of Food Science and Technology (AIFST), the Royal Society of Chemistry (RSC), UK, and the Singapore Institute of Food Science and Technology (SIFST). He is Chair of the Advisory Committee on Evaluation of Health Claims, Singapore Food Agency (SFA) and a member of the Singapore Food Standards Committee. He is an editorial board member for a number of SCI-indexed journals. An ex-editor for Trends in Food Science & Technology (published by Elsevier), currently he serves as an editor for Food Control (published by Elsevier) and npj Science of Food (published by Nature). Educated in China and Australia, he has held various professional positions in a number of organisations in Australia, Canada, China, France, Spain and USA. With 39 years of research experience and more than 300 scientific publications, his research interests and expertise are in food engineering and food processing, particularly baking processes, dairy processes, drying, functional foods, innovative processing technologies, nano food packaging, and process modelling, optimisation and control.

Afiliaciones y experiencia

Department of Food Science and Technology, National University of Singapore

Jing Gao

Dr. Jing Gao obtained her PhD in Food Science and Technology in 2017 from NUS, followed by a postdoctoral training to further her research in the field of functional bakery products development and in vitro digestive system innovations. She has published more than 10 papers in peer-reviewed journals, co-authored 2 book chapters and obtained 3 patents. Jing was recognized in 2019 as a ‘Rising Star in Texture Research’ by Journal of Texture Studies (published by Wiley) Now, Jing is working on bringing these functional food products to markets as the co-founder of AuroraFood, a spin-off company backed by NUS and the Singapore government.