Автор: Srivastava Название: Small Millet Grains ISBN: 9811693056 ISBN-13(EAN): 9789811693052 Издательство: Springer Рейтинг: Цена: 22359.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.
Автор: Cauvain, S.P. Название: Breadmaking, 3rd Edition ISBN: 008102519X ISBN-13(EAN): 9780081025192 Издательство: Elsevier Science Рейтинг: Цена: 45477.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on 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 fiber 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, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.
Название: Technology of Breadmaking ISBN: 3319146866 ISBN-13(EAN): 9783319146867 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry.
Название: Whole Grains ISBN: 0815382421 ISBN-13(EAN): 9780815382423 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: At present, globally, whole grain products are emerging in the market due to the increased consumer`s desire for health-promoting foods. Whole Grains: Processing, Product Development and Nutritoinal Aspects is the first of its kind focusing on whole grain processing and product development of individual grain in its whole form.
Автор: Singh Purewal, Sukhvinder Название: Maize ISBN: 1032127929 ISBN-13(EAN): 9781032127927 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Gupta, Om Prakash Название: Wheat Science ISBN: 1032293748 ISBN-13(EAN): 9781032293745 Издательство: Taylor&Francis Рейтинг: Цена: 26796.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Martin Weidenb?rner Название: Mycotoxins in Plants and Plant Products ISBN: 331983570X ISBN-13(EAN): 9783319835709 Издательство: Springer Рейтинг: Цена: 34799.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these foodstuffs.Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp.
Автор: Punia, Sneh Название: Barley ISBN: 0367819937 ISBN-13(EAN): 9780367819934 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book discusses barley flour, bioactive compounds as well as starch and its use in various food products. It also covers essential bioactive compounds in human diet, and the mechanism of functional components, metabolism, and health benefits.
Автор: Sharma, Rajan Название: Nutri-Cereals ISBN: 1032135840 ISBN-13(EAN): 9781032135847 Издательство: Taylor&Francis Рейтинг: Цена: 26796.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Chakraverty, Amalendu Название: Handbook of Postharvest Technology ISBN: 0824705149 ISBN-13(EAN): 9780824705145 Издательство: Taylor&Francis Рейтинг: Цена: 53592.00 р. Наличие на складе: Поставка под заказ.
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.
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.
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