Cereal Grains
Composition, Nutritional Attributes, and Potential Applications
Seiten
2023
CRC Press (Verlag)
978-1-032-15663-7 (ISBN)
CRC Press (Verlag)
978-1-032-15663-7 (ISBN)
This book addresses cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard, postharvest losses, and advances in cereal processing.
Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality.
Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing.
Key Features:
Contains comprehensive information on general composition and properties of cereals.
Discusses the recent advances in cereal technology
Provides knowledge on bioactive characterization of cereal grains
Contain information on future aspect of grain quality and allergens in cereal grains
This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality.
Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing.
Key Features:
Contains comprehensive information on general composition and properties of cereals.
Discusses the recent advances in cereal technology
Provides knowledge on bioactive characterization of cereal grains
Contain information on future aspect of grain quality and allergens in cereal grains
This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Gulzar Ahmad Nayik, Mohammad Javed Ansari
Cereals: An Overview. Role of Cereal in Food Security. Physical Properties of Cereal Grains. Chemical Composition of Cereal Grains. Health Endorsing Properties of Cereal Grains. Post-Harvest Losses of Cereals. Industrial Applications of Cereals. Cereals and Their Byproducts. Phytochemicals Profile of Cereal Grain. Processing Techniques of Cereals. Recent Advances in Cereal Technology. Allergens in Cereal Grains. Reception of Grains and Their Global Standards. Grain Storage and Transportation Management. Quality and Safety Aspects of Cereal Grains. Future Aspects of Grain Quality and Role of Technologists in Its Management.
| Erscheinungsdatum | 12.08.2022 |
|---|---|
| Zusatzinfo | 32 Tables, black and white; 16 Line drawings, color; 12 Line drawings, black and white; 13 Halftones, color; 27 Illustrations, color; 12 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 880 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-032-15663-5 / 1032156635 |
| ISBN-13 | 978-1-032-15663-7 / 9781032156637 |
| Zustand | Neuware |
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Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht
Buch | Hardcover (2023)
Verlag Eugen Ulmer
CHF 169,00
