Whole Grains: Processing, Product Development, and Nutritional Aspects [Kõva köide]

Edited by (Department of Food Technology, Islamic University of Science & Technology), Edited by , Edited by
  • Formaat: Hardback, 304 pages, kõrgus x laius: 235x156 mm, kaal: 1166 g, 31 Tables, black and white; 79 Illustrations, black and white
  • Ilmumisaeg: 13-Mar-2019
  • Kirjastus: CRC Press Inc
  • ISBN-10: 0815382421
  • ISBN-13: 9780815382423
Teised raamatud teemal:
  • Kõva köide
  • Hind: 164,30 EUR
  • Lisa soovinimekirja
  • Lisa ostukorvi
  • Kogus:
  • Tasuta tarne
  • Tellimisaeg 2-4 nädalat
  • Raamatut on võimalik tellida. Raamatu kohalejõudmiseks kirjastusest kulub orienteeruvalt 2-4 nädalat.
  • Raamatukogudele
    • EBL
  • Formaat: Hardback, 304 pages, kõrgus x laius: 235x156 mm, kaal: 1166 g, 31 Tables, black and white; 79 Illustrations, black and white
  • Ilmumisaeg: 13-Mar-2019
  • Kirjastus: CRC Press Inc
  • ISBN-10: 0815382421
  • ISBN-13: 9780815382423
Teised raamatud teemal:

Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products.

Key Features:

  • Covers the technology for whole grain processing
  • Promotes the utilization of whole grain products
  • Provides the information about the nutritional components of whole grains
  • Explores the health benefits of whole grains
  • Presents the latest trends and safety concerns of whole grains

The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains.

This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.

Preface vii
About the Editors ix
Contributors xi
1 Amaranth
1(24)
Cuauhtemoc Reyes-Moreno
Edith-Oliva Cuevas-Rodriguez
Perla-Citlali Reyes-Fernandez
2 Barley
25(24)
Paras Sharma
T. Longvah
3 Brown Rice
49(22)
Shabir Ahmad Mir
Annamalai Manickavasagan
Sowriappan John Don Bosco
Manzoor Ahmad Shah
4 Buckwheat
71(16)
S.S. Arya
Kakoli Pegu
5 Maize
87(16)
Saraid Mora Rochin
Ada Keila Milan Noris
Jorge Milan Carrillo
6 Millets
103(26)
Sudha Rani Ramakrishnan
Kavitha Ravichandran
Usha Antony
7 Oats
129(22)
Gabriela Y. Campos Espinosa
Mallory E. Walters
Apollinaire Tsopmo
8 Quinoa
151(22)
S.S. Arya
Kakoli Pegu
9 Rye
173(24)
C.W. Wrigley
10 Sorghum
197(38)
B. Dayakar Rao
Sudha Devi
E. Kiranmai
Vilas A. Tonapi
11 Wheat
235(22)
Aashitosh A. Inamdar
Suresh D. Sakhare
12 Trends in Whole Grain Processing Technology and Product Development
257(24)
Ting Liu
Gary G. Hou
13 Food Safety Management of Whole Grains
281(18)
Marco Spaggiari
Chiara Dall'Asta
Gianni Galaverna
Index 299
Shabir Ahmad Mir, PhD, obtained his PhD in food technology from Pondicherry University, Puducherry, India. At present, he is an assistant professor at the Government College for Women, Srinagar, India. He has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain Research Foundation. Dr. Mir has published numerous international papers, book chapters, and has edited two books. In addition to the close association with many scientific organizations in the area of food technology, he is an active reviewer for the journals Food Chemistry, Journal of Cereal Science, Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals of repute. Annamalai Manickavasagan, PhD, PEng, obtained his PhD in biosystems engineering from the University of Manitoba, Canada. At present, he is an associate professor at the University of Guelph, Canada. He has published more than 50 scientific papers in peer-reviewed journals and has edited five books. He has supervised more than 10 postgraduate students (MSc and PhD). He is the founder and president of the Whole Grains Research Foundation in India. Through this foundation, he promotes whole grains research in Asia. He has organized several conferences, symposiums and workshops on whole grains. Manzoor Ahmad Shah, PhD, received his MSc (food technology) degree from Islamic University of Science & Technology, Awantipora, India, and his PhD (food technology) from Pondicherry University, Puducherry, India. At present, he is an assistant professor at the Government College for Women, Gandhi Nagar, Jammu, India. The author has been awarded with the gold medal for outstanding performance during his MSc degree program. Dr. Shah has more than 30 publications in internationally reputed journals and 15 book chapters. He is an active reviewer for the journals LWT - Food Science & Technology, Food Packaging and Shelf Life, Food Research International, and many other scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.

Tellige see raamat tutvumiseks meie kauplusesse!Raekoja plats 11, 51004 Tartu

Juhul, kui soovite raamatuga enne ostu tutvuda, siis palun sisestaga allpool oma nimi ning e-mail.
Võimaluse korral tellime raamatu poodi ning teavitame ka teid, kui raamat on müügile jõudnud.

* - väljad on kohustuslikud