Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Singh Ajit KumarAjit Kumar Singh is presently working as an Assistant Professor in Department of Agricultural Engineering at NIMS University, Jaipur. He received his B.Tech in Agricultural Engineering from Allahabad Agricultural Inst. Bestandsnummer des Verk�ufers 385767021

Verk�ufer kontaktieren

Neu kaufen

EUR 34,76

W�hrung umrechnen

Versand: Gratis

Innerhalb Deutschlands

Versandziele, Kosten & Dauer

Anzahl: Mehr als 20 verf�gbar

In den Warenkorb

Foto des Verk�ufers

Characterization of Flaxseed for Development of Functional Cookies

Ajit Kumar Singh

Verlag: LAP LAMBERT Academic Publishing Sep 2013, 2013

ISBN 10: 3659455326 ISBN 13: 9783659455322

Neu Taschenbuch

Print-on-Demand

Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland

Verk�uferbewertung 5 von 5 Sternen

Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The research work was carried out to evaluate various physical characteristics of flaxseed for formulation and development of functional cookies. Due to health promoting properties and excellent nutrient profile of flaxseed, it has been becoming a popular functional food product for incorporation in human diet. Ground flaxseed is being used extensively for the development of functional foods. The components of flaxseed, identified to exhibit the health benefits are fiber, lignans and linolenic acid (Omega-3 fatty acid). Moreover, flaxseed is a good source of high quality protein, soluble fibers and phenolic compounds. The physical properties of flaxseed determined as a function of moisture content varied significantly with increased in moisture content. Further, research was carried out for incorporation and formulation of the ground flaxseed as supplemented flour in development of functional cookies. The sensory analysis regarding the overall acceptability of cookies prepared from composite flours results that supplementation significantly affected the overall acceptability of the functional cookies. 64 pp. Englisch. Bestandsnummer des Verk�ufers 9783659455322

Verk�ufer kontaktieren

Neu kaufen

EUR 39,90

W�hrung umrechnen

Versand: Gratis

Innerhalb Deutschlands

Versandziele, Kosten & Dauer

Anzahl: 2 verf�gbar

In den Warenkorb

Foto des Verk�ufers

Characterization of Flaxseed for Development of Functional Cookies

Ajit Kumar Singh

Verlag: LAP LAMBERT Academic Publishing

ISBN 10: 3659455326 ISBN 13: 9783659455322

Neu Taschenbuch

Print-on-Demand

Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland

Verk�uferbewertung 5 von 5 Sternen

Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The research work was carried out to evaluate various physical characteristics of flaxseed for formulation and development of functional cookies. Due to health promoting properties and excellent nutrient profile of flaxseed, it has been becoming a popular functional food product for incorporation in human diet. Ground flaxseed is being used extensively for the development of functional foods. The components of flaxseed, identified to exhibit the health benefits are fiber, lignans and linolenic acid (Omega-3 fatty acid). Moreover, flaxseed is a good source of high quality protein, soluble fibers and phenolic compounds. The physical properties of flaxseed determined as a function of moisture content varied significantly with increased in moisture content. Further, research was carried out for incorporation and formulation of the ground flaxseed as supplemented flour in development of functional cookies. The sensory analysis regarding the overall acceptability of cookies prepared from composite flours results that supplementation significantly affected the overall acceptability of the functional cookies. Bestandsnummer des Verk�ufers 9783659455322

Verk�ufer kontaktieren