Автор: Miedaner, Thomas Название: Applications of Genetic and Genomic Research in Cereals ISBN: 0081021631 ISBN-13(EAN): 9780081021637 Издательство: Elsevier Science Рейтинг: Цена: 32844.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Genetic and genomic research has and will continue to have fundamental impact on the future of plant breeding. Cereals are the crops with the highest impact worldwide, providing more than 50% of the calories of human mankind. Given projected population growth in the next decades, the challenges of global climate change, and the growing demand for qualitatively high feed for our animals, cereal scientists and cereal breeders have to provide big efforts for the years to come. . . Applications of Genetic and Genomic Research in Cereals reviews the contributions of genetics and genomics to cultivar development that are already implemented and will become even more important in the next decade. . . This book focuses on cereals grown in temperate regions, mainly bread wheat, durum wheat, and barley, but will cover also breeding aspects in triticale and rye. Split into three main parts Applications of Genetic and Genomic Research in Cereals covers the outreach of these new techniques for practical breeding in a first part, as well as covering genetic and genomic approaches for improving special traits - drought tolerance, biotic stress, biomass production and more in the second part. The final part discusses the impact of modern techniques on practical breeding including hybrid breeding, genetic diversity, genomic selection. . Written by an international team of top acadmics and edited by an expert in the field Applications of Genetic and Genomic Research in Cereals will be of value to academics working in the agricultural sciences the book will also be essential reading for professionals working in plant breeding.
Автор: Dash Kshirod Kumar, Chakraborty Sourav Название: Food Processing: Advances in Non-Thermal Technologies ISBN: 0367756102 ISBN-13(EAN): 9780367756109 Издательство: Taylor&Francis Рейтинг: Цена: 17609.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume covers the different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies, with a focus on both fundamentals and on recent advances.
Автор: Wells Johann Название: Food Science: Cereals and Oilseeds ISBN: 1682863093 ISBN-13(EAN): 9781682863091 Издательство: Неизвестно Цена: 24943.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food science is an interdisciplinary field of study. It has undergone rapid changes in the past decade. This book on food science elucidates in particular the tools and techniques involved in cereals and oilseeds harvesting. It brings forth some of the most innovative researches on topics such as effect of extraction conditions on the yield and quality of oil, in vitro and in vivo responses of different treating agents, etc. Scientists and students actively engaged in this field will find this book full of crucial and unexplored concepts.
Автор: Grant M. Campbell; Colin Webb; Stephen L. McKee Название: Cereals: Novel Uses and Processes ISBN: 0306455838 ISBN-13(EAN): 9780306455834 Издательство: Springer Рейтинг: Цена: 32004.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of an international conference held in Manchester, England, June 4-6, 1996
Название: Breakfast cereals and how they are made ISBN: 0128120436 ISBN-13(EAN): 9780128120439 Издательство: Elsevier Science Рейтинг: Цена: 33013.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle - from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops.
Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.
Provides an up-to-date, end-to-end overview of the production process of cereal products
Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content
Includes essential information on both ingredients and processes in the production of breakfast cereals
Discusses materials, cooking and packaging
Includes nutrition, quality and safety
Название: Cereals and cereal-based foods ISBN: 1771889446 ISBN-13(EAN): 9781771889445 Издательство: Taylor&Francis Рейтинг: Цена: 22509.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Описание: This book provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four major subsections, it covers all the recent research about related crops and outlines matters needing further research in the field of agriculture sciences.
Автор: Punia Bangar Название: Functional Cereals and Cereal Foods ISBN: 3031056108 ISBN-13(EAN): 9783031056109 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview.
Автор: Oscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Miguel Angelo Parente Ribeiro Cerqueria, Jose Antonio Couto Teixeira, Antonio Augusto Vice Название: Advances in Processing Technologies for Bio-based Nanosystems in Food ISBN: 1138037303 ISBN-13(EAN): 9781138037304 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.
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