Bioenhancement and Fortification of Foods for a Healthy Diet

This book provides insights into enhancing bakery and dairy products, focusing on nutritional improvements. Bioenhancement and Fortification of Foods for a Healthy Diet is a key resource for food scientists.

Organized into five comprehensive parts, this book delves into various aspects of bakery and confectionery products, technologies for enhancing cereals, dairy products, food supplements, and innovative processing techniques. It serves as a valuable resource for food scientists and engineers dedicated to developing high-quality food products. The diverse coverage ensures that readers gain insights into the latest advancements in food technology.

The latest entry in the Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet explores the technological and nutritional dimensions of cereals, dairy, vegetables, and fruits. This work emphasizes the importance of bioenhancements in promoting healthier dietary options. It presents significant developments in food technology while reviewing current knowledge regarding biotechnological processing and enhancements.

Key features of the book include the promotion of iron-containing nanoadditives in bakery and confectionery, the application of food additives to enrich butter mixtures, and the incorporation of artichoke powder and buckwheat bran into diabetic bakery products. Moreover, it discusses the utilization of milk proteins in bakery technologies and proposes the use of spice compositions for sour milk products. Overall, Bioenhancement and Fortification of Foods for a Healthy Diet is an essential guide for enhancing food quality and nutrition.