Bread and its fortification for nutrition and health benefits

Content: 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