Technology Of Functional Cereal Products

Technology Of Functional Cereal Products Book PDF
✏Book Title : Technology of Functional Cereal Products
✏Author : B R Hamaker
✏Publisher : Elsevier
✏Release Date : 2007-11-08
✏Pages : 568
✏ISBN : 9781845693886
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Technology of Functional Cereal Products Book Summary : Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products

Engineering Aspects Of Cereal And Cereal Based Products Book PDF
✏Book Title : Engineering Aspects of Cereal and Cereal Based Products
✏Author : Raquel de Pinho Ferreira Guine
✏Publisher : CRC Press
✏Release Date : 2016-04-19
✏Pages : 367
✏ISBN : 9781439887035
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Engineering Aspects of Cereal and Cereal Based Products Book Summary : Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

📒Cereal Grains ✍ Colin Wrigley

Cereal Grains Book PDF
✏Book Title : Cereal Grains
✏Author : Colin Wrigley
✏Publisher : Elsevier
✏Release Date : 2010-05-20
✏Pages : 552
✏ISBN : 9781845699529
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Cereal Grains Book Summary : Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas. After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments. With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains Examines the use of analytical methods at different stages of the value-addition chain Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments

📒Breadmaking ✍ S P Cauvain

Breadmaking Book PDF
✏Book Title : Breadmaking
✏Author : S P Cauvain
✏Publisher : Elsevier
✏Release Date : 2012-04-25
✏Pages : 832
✏ISBN : 9780857095695
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Breadmaking Book Summary : The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology

📒Fruit And Cereal Bioactives ✍ Özlem Tokuşoğlu

Fruit And Cereal Bioactives Book PDF
✏Book Title : Fruit and Cereal Bioactives
✏Author : Özlem Tokuşoğlu
✏Publisher : CRC Press
✏Release Date : 2011-03-14
✏Pages : 473
✏ISBN : 1439806675
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Fruit and Cereal Bioactives Book Summary : Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.

📒Cereals And Cereal Based Foods ✍ Taylor & Francis Group

Cereals And Cereal Based Foods Book PDF
✏Book Title : Cereals and Cereal Based Foods
✏Author : Taylor & Francis Group
✏Publisher : Apple Academic Press
✏Release Date : 2020-12-15
✏Pages : 341
✏ISBN : 1771889446
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Cereals and Cereal Based Foods Book Summary : This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.

Nutraceutical And Functional Food Processing Technology Book PDF
✏Book Title : Nutraceutical and Functional Food Processing Technology
✏Author : Joyce I. Boye
✏Publisher : John Wiley & Sons
✏Release Date : 2015-02-04
✏Pages : 400
✏ISBN : 9781118504987
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Nutraceutical and Functional Food Processing Technology Book Summary : For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Gluten Free Cereal Products And Beverages Book PDF
✏Book Title : Gluten Free Cereal Products and Beverages
✏Author : Elke Arendt
✏Publisher : Elsevier
✏Release Date : 2011-04-28
✏Pages : 464
✏ISBN : 0080557767
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Gluten Free Cereal Products and Beverages Book Summary : Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

Principles Of Cereal Science And Technology Book PDF
✏Book Title : Principles of Cereal Science and Technology
✏Author : R. Carl Hoseney
✏Publisher : Amer Assn of Cereal Chemists
✏Release Date : 1994-01-01
✏Pages : 378
✏ISBN : 0913250791
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Principles of Cereal Science and Technology Book Summary : Structure of Cereals. Starch. Proteins of Cereals. Minor Constituents of Cereals. Storage of Cereals. Dry Milling of Cereals. Wet Milling: Production of Starch, Oil, and Protein. Rice, Oat, and Barley Processing. Malting and Brewing. Gluten Proteins. Rheology of Doughs and Batters. Yeast-Leavened Products. Soft Wheat Products. Glass Transition and Its Role in Cereals. Pasta and Noodles. Breakfast Cereals. Snack Foods. Feeds.

Advances In Cereal And Pseudocereal Researches For Functional Foods Book PDF
✏Book Title : Advances in Cereal and Pseudocereal Researches for Functional Foods
✏Author : Naofumi Morita
✏Publisher : Nova Science Pub Incorporated
✏Release Date : 2013-01-01
✏Pages : 167
✏ISBN : 1626183473
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Advances in Cereal and Pseudocereal Researches for Functional Foods Book Summary : Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the western part of Asia. The food products of these cereals and pseudo-cereals have been mostly produced from white flours, which are milled from whole grains using the conventional milling method. Although the texture and sensory qualities of the products made from the white flours have been improved, the nutritive values of these products have become lower because most of the nutritional compounds such as dietary fibre, resistant starch, vitamins, minerals and microconstituents in the bran and germ have been removed from the white flours. Therefore, the consumption of whole grains has been considered to have many physiological benefits related to "western diseases" such as coronary heart disease, colon cancer and diabetes. Recently, researchers tried to find a good method to prepare foodstuffs containing sufficient amounts of nutritional compounds, especially dietary fibre and minerals. In this book, recent advances in cereal and pseudo-cereal based food researches have been reviewed. New milling techniques have been applied to produce graded flours which contain large amounts of dietary fibre, vitamins and minerals and could be applied for substitution with the conventionally milled flour in bread-making to produce functional food products with high safety, palatability and nutrition. In addition, germination of cereal and pseudo-cereal grains helps to improve the chemical compositions, nutritive values and acceptability characteristics of functional food products. All of this useful information can be seen in this book.

Advances In Food Science And Technology Book PDF
✏Book Title : Advances in Food Science and Technology
✏Author : Visakh P. M.
✏Publisher : John Wiley & Sons
✏Release Date : 2013-03-18
✏Pages : 328
✏ISBN : 9781118659120
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Advances in Food Science and Technology Book Summary : This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

Consumer Driven Cereal Innovation Book PDF
✏Book Title : Consumer Driven Cereal Innovation
✏Author : Peter Weegels
✏Publisher : Elsevier
✏Release Date : 2016-06-09
✏Pages : 190
✏ISBN : 9780128104576
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Consumer Driven Cereal Innovation Book Summary : Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers’ demands and expectations. Consumers’ needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer important questions regarding these essential needs. With respect to safety, the cereal industry can already boast of an excellent reputation and a long tradition of safeguarding cereals and their products. But how can one define “healthy ? How does one distinguish between reality and fiction? If the best ways to add health benefits to cereal products are to be determined, the consumer’s palate needs first to be pleased. What are the most cost-effective ways to manufacture grain-based products for safety, health, and palatability? This conference addressed these important questions and this book is the result of the research and insights of many of the brightest minds in grain science today. Areas of Focus - Consumer Driven Cereal Innovation Conference Proceedings Plenary - Papers from Invited Lecturers: Consumer Attitudes Towards Healthy Cereal Products Consumer, Cereals and Health: Trends, Fads and Reality Health Benefits of Whole Grain Products Science Track: Consumer Insights and Nutritional Aspects of Innovative Cereal-based Products - Nutritional and Sensory Quality - Physiology Cereals: Source of High Quality Nutrients - Regulation and Functional Nutrients - Methodology Technology Track: Better processes for Better Nutrition Bioactive Ingredients Product Quality - Product Texture and Quality - Shelf Life - Toxicology

Storage Of Cereal Grains And Their Products Book PDF
✏Book Title : Storage of Cereal Grains and Their Products
✏Author : D. B. Sauer
✏Publisher : Amer Assn of Cereal Chemists
✏Release Date : 1992
✏Pages : 615
✏ISBN : MINN:31951D005218980
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Storage of Cereal Grains and Their Products Book Summary : Physical Properties of Cereal Grains. Moisture and Its Measurement. Biochemical, Functional, and Nutritive Changes During Storage. Development of Storage Techniques. Whole Grain Storage. Drying Cereal Grains. Aeration and Stored Grain Management. Alternative Storage Practices. Microflora. Mycotoxins. Rodents. Insects: Identification, Damage, and Detection. Control of Stored-Grain Insects. Integrated Pest Management of Stored-Grain Insects. Sampling, Inspecting, and Grading. The Economics of Grain Storage.

Functional Foods Sources And Health Benefits Book PDF
✏Book Title : Functional Foods Sources and Health Benefits
✏Author : D. Mudgil
✏Publisher : Scientific Publishers
✏Release Date : 2017-02-01
✏Pages : 396
✏ISBN : 9789387869639
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Functional Foods Sources and Health Benefits Book Summary : The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics & Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits & Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject.

📒Cereals And Pulses ✍ Liangli L. Yu

Cereals And Pulses Book PDF
✏Book Title : Cereals and Pulses
✏Author : Liangli L. Yu
✏Publisher : John Wiley & Sons
✏Release Date : 2012-05-01
✏Pages : 328
✏ISBN : 9780813818399
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Cereals and Pulses Book Summary : Edited and authored by an international team of respected researchers, this book provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post–harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value–added food innovation for health promotion and disease risk reduction.

Chemistry And Technology Of Cereals As Food And Feed Book PDF
✏Book Title : Chemistry and Technology of Cereals as Food and Feed
✏Author : Samuel A. Matz
✏Publisher : Springer Science & Business Media
✏Release Date : 1991-04-30
✏Pages : 751
✏ISBN : 0442308302
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Chemistry and Technology of Cereals as Food and Feed Book Summary : This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Bakery Science And Cereal Technology Book PDF
✏Book Title : BAKERY SCIENCE AND CEREAL TECHNOLOGY
✏Author :
✏Publisher :
✏Release Date : 2013-01-01
✏Pages :
✏ISBN : 8170359600
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏BAKERY SCIENCE AND CEREAL TECHNOLOGY Book Summary :

Functional Food Product Development Book PDF
✏Book Title : Functional Food Product Development
✏Author : Jim Smith
✏Publisher : John Wiley & Sons
✏Release Date : 2011-03-08
✏Pages : 528
✏ISBN : 1444390392
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Functional Food Product Development Book Summary : According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

📒Lipids In Cereal Technology ✍ Gerard Meurant

Lipids In Cereal Technology Book PDF
✏Book Title : Lipids in Cereal Technology
✏Author : Gerard Meurant
✏Publisher : Elsevier
✏Release Date : 2012-12-02
✏Pages : 425
✏ISBN : 9780080984384
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Lipids in Cereal Technology Book Summary : Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products. Topics range from acyl lipids and non-saponifiable lipids in cereals, such as barley and maize, to lipid metabolism in germinating cereals, physical state of lipids and their technical effects in baking, the effect of storage on the lipids and breadmaking properties of wheat flour, and lipids in pasta and pasta processing. Organized into 19 chapters, this review brings together the knowledge and experience of an international group of experts. It begins with an overview of the fundamental aspects of cereal grain lipids and enzymes. It then discusses the specific cereals, processing, and cereal products. Moreover, the book explains the composition and distribution of lipids in the grain, the biochemical changes that occur when the grain germinates, and the biochemistry of the enzymes involved in lipid degradation. Some chapters focus on wheat and the significance of lipids in milling, flour storage, baking, and pasta manufacture. Other chapters consider individual cereals such as rice, oats, maize, malt, and barley along with corn oil, wheat germ oil, and other cereal products.

Cereal Grain Based Functional Foods Book PDF
✏Book Title : Cereal Grain based Functional Foods
✏Author : Trust Beta
✏Publisher : Royal Society of Chemistry
✏Release Date : 2018-09-06
✏Pages : 362
✏ISBN : 9781788015325
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Cereal Grain based Functional Foods Book Summary : Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

The Chemistry And Technology Of Cereals As Food And Feed Book PDF
✏Book Title : The chemistry and technology of cereals as food and feed
✏Author :
✏Publisher :
✏Release Date : 1959
✏Pages : 732
✏ISBN : OCLC:153336998
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏The chemistry and technology of cereals as food and feed Book Summary :

📒Oats ✍ Francis Webster

Oats Book PDF
✏Book Title : Oats
✏Author : Francis Webster
✏Publisher : Academic Press
✏Release Date : 2016-07-07
✏Pages : 376
✏ISBN : 9780128104521
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Oats Book Summary : For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition. Oats: Chemistry and Technology, Second Edition, is the only up-to-date review of oat chemistry and technology and will be a valuable resource for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists. Improve Your Knowledge About This Super Grain Covers all areas of oat technology - Single source provides in-depth review of all aspects of oat technology. Provides an excellent source of oat nutritional information - Includes details of oat nutritional studies and potential health claims with a special emphasis on ß-glucans. Offers authoritative descriptions of oat composition and functional properties - Provides researchers and food scientists with key chemical and application information. Highlights oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities. Updates our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation. Demystifies oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes.

📒Bakery Products ✍ Y. H. Hui

Bakery Products Book PDF
✏Book Title : Bakery Products
✏Author : Y. H. Hui
✏Publisher : John Wiley & Sons
✏Release Date : 2008-02-28
✏Pages : 586
✏ISBN : 9780470276327
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Bakery Products Book Summary :

Handbook Of Food Products Manufacturing 2 Volume Set Book PDF
✏Book Title : Handbook of Food Products Manufacturing 2 Volume Set
✏Author : Nirmal Sinha
✏Publisher : John Wiley and Sons
✏Release Date : 2007-04-27
✏Pages : 2308
✏ISBN : 9780470049648
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Handbook of Food Products Manufacturing 2 Volume Set Book Summary : The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Gluten Free Food Science And Technology Book PDF
✏Book Title : Gluten Free Food Science and Technology
✏Author : Eimear Gallagher
✏Publisher : John Wiley & Sons
✏Release Date : 2009-09-08
✏Pages : 256
✏ISBN : 1444316214
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Gluten Free Food Science and Technology Book Summary : Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Handbook Of Functional Dairy Products Book PDF
✏Book Title : Handbook of Functional Dairy Products
✏Author : Colette Shortt
✏Publisher : CRC Press
✏Release Date : 2003-11-24
✏Pages : 312
✏ISBN : 0203009738
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Handbook of Functional Dairy Products Book Summary : Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Handbook of Functi

Innovative Processing Technologies For Healthy Grains Book PDF
✏Book Title : Innovative Processing Technologies for Healthy Grains
✏Author : Milica Pojic
✏Publisher : Wiley-Blackwell
✏Release Date : 2021-02-01
✏Pages : 256
✏ISBN : 1119470161
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Innovative Processing Technologies for Healthy Grains Book Summary : Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.

📒Handbook Of Functional Lipids ✍ Casimir C. Akoh

Handbook Of Functional Lipids Book PDF
✏Book Title : Handbook of Functional Lipids
✏Author : Casimir C. Akoh
✏Publisher : CRC Press
✏Release Date : 2005-07-18
✏Pages : 544
✏ISBN : 1420039180
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Handbook of Functional Lipids Book Summary : Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now. The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential. These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.

Cereal Grain Quality Book PDF
✏Book Title : Cereal Grain Quality
✏Author : R. Henry
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 488
✏ISBN : 9789400915138
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Cereal Grain Quality Book Summary : Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Food Science And Technology Bulletin Book PDF
✏Book Title : Food Science and Technology Bulletin
✏Author : Glenn R. Gibson
✏Publisher : IFIS Publishing
✏Release Date : 2005
✏Pages : 112
✏ISBN : 9780860141938
✏Available Language : English, Spanish, And French

Click Here To Get Book

✏Food Science and Technology Bulletin Book Summary : Food science and technology bulletin: Functional foods is designed to meet the current-awareness needs of busy food professionals working in food science and technology.