Whole grains: processing, product development and nutritional aspects
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...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press
2019
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| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | OCLC-licensed vendor bibliographic record |
| Beschreibung: | 1 online resource |
| ISBN: | 9781351104746 1351104748 9781351104760 1351104764 9781351104739 135110473X 9781351104753 1351104756 |
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| 245 | 1 | 0 | |a Whole grains |b processing, product development and nutritional aspects |c edited by Shabir Ahmad Mir, Annamalai Manickavasagan, and Manzoor Ahmad Shah |
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| 520 | |a 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 | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science |2 bisacsh | |
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Datensatz im Suchindex
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| author2 | Mir, Shabir Ahmad Shah, Manzoor Ahmed |
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| author2_variant | s a m sa sam m a s ma mas |
| author_facet | Mir, Shabir Ahmad Shah, Manzoor Ahmed |
| building | Verbundindex |
| bvnumber | BV046620949 |
| collection | ZDB-7-TFC |
| ctrlnum | (ZDB-7-TFC)9781351104760 (DE-599)BVBBV046620949 |
| dewey-full | 633.1/7 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 633 - Field and plantation crops |
| dewey-raw | 633.1/7 |
| dewey-search | 633.1/7 |
| dewey-sort | 3633.1 17 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV046620949 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T14:08:07Z |
| indexdate | 2024-07-10T08:49:28Z |
| institution | BVB |
| isbn | 9781351104746 1351104748 9781351104760 1351104764 9781351104739 135110473X 9781351104753 1351104756 |
| language | English |
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| physical | 1 online resource |
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| publishDate | 2019 |
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| publisher | CRC Press |
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| spelling | Whole grains processing, product development and nutritional aspects edited by Shabir Ahmad Mir, Annamalai Manickavasagan, and Manzoor Ahmad Shah Boca Raton CRC Press 2019 1 online resource txt rdacontent c rdamedia cr rdacarrier OCLC-licensed vendor bibliographic record 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 TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science bisacsh MEDICAL / Nutrition bisacsh TECHNOLOGY / Food Science bisacsh Grain Grain / Processing Grain in human nutrition Mir, Shabir Ahmad edt Shah, Manzoor Ahmed edt https://www.taylorfrancis.com/books/9781351104760 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Whole grains processing, product development and nutritional aspects TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science bisacsh MEDICAL / Nutrition bisacsh TECHNOLOGY / Food Science bisacsh Grain Grain / Processing Grain in human nutrition |
| title | Whole grains processing, product development and nutritional aspects |
| title_auth | Whole grains processing, product development and nutritional aspects |
| title_exact_search | Whole grains processing, product development and nutritional aspects |
| title_exact_search_txtP | Whole grains processing, product development and nutritional aspects |
| title_full | Whole grains processing, product development and nutritional aspects edited by Shabir Ahmad Mir, Annamalai Manickavasagan, and Manzoor Ahmad Shah |
| title_fullStr | Whole grains processing, product development and nutritional aspects edited by Shabir Ahmad Mir, Annamalai Manickavasagan, and Manzoor Ahmad Shah |
| title_full_unstemmed | Whole grains processing, product development and nutritional aspects edited by Shabir Ahmad Mir, Annamalai Manickavasagan, and Manzoor Ahmad Shah |
| title_short | Whole grains |
| title_sort | whole grains processing product development and nutritional aspects |
| title_sub | processing, product development and nutritional aspects |
| topic | TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science bisacsh MEDICAL / Nutrition bisacsh TECHNOLOGY / Food Science bisacsh Grain Grain / Processing Grain in human nutrition |
| topic_facet | TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science MEDICAL / Nutrition TECHNOLOGY / Food Science Grain Grain / Processing Grain in human nutrition |
| url | https://www.taylorfrancis.com/books/9781351104760 |
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