Bread and Its Fortification

Bread: Between The Heritage Of Past And The Technology Of Present Aly F. El Sheikha Role Of Bread On Nutrition And Health Worldwide Concha Collar Sourdough Bread Sudhanshu S. Behera Fermentation Process And Bioavailability Of Phytochemicals From Sourdough Bread Maciej Kuligowski, Jacek Nowak, and Iwona Jasinska-Kuligowska Phytochemicals As Functional Bread Compounds: Physiological Effects Sylwia Mildner-Szkudlarz and Joanna Bajerska Production Of Selenium-Enriched Breads And Their Nutritional And Nutraceutical Properties Sergio O. Serna Saldivar and Marco Lazo Velez Microorganisms Involved In Spoilage Of Bread And Other Bakery Products And Control Measures P. Saranraj and P. Sivasakthivelan Bread Fungal Contamination: Risk Of Mycotoxins, Protection Of Anti-Fungal And Need To Fungal Identification Aly F. El Sheikha and Yehia A.G. Mahmoud Bread Fortification CM. Rosell Agronomic Fortification And The Impact On Bread Fortification Aly F. El Sheikha Physical Processing Of Grains And Flours Leading Nutritious Breads I. Mandala and C.M. Rosell Raw Materials Characteristics For Healthy Breadmaking Marina Carcea, Francesca Melini, and Valentina Narducci Non-Conventional Raw Materials For Improving Nutritionally Breads Caroline Joy Steel, Georgia Ane Raquel Sehn, and Amanda de Cassia Nogueira Effect Of Fibre In Enriched Breads Manuel Gomez and Bonastre Oliete Traditional Bread In Arabic Countries...Key Of Nutrition Aly F. El Sheikha Nutritional And Nutraceutical Features Of Regular And Protein Fortified Corn Tortillas Sergio O. Serna Saldivar The Influence Of Bread Enriched With Bioactive Components On Body Weight Control, Carbohydrate Metabolism, and Lipid Profile Joanna Bajerska and Sylwia Mildner-Szkudlarz Gluten- Free Bread: Technological And Health Aspects Julita Regula and Zenon Kedzior