Cereals :: processing and nutritional quality /
"Cereals are the major sources of energy and provide proteins, dietary fibre, minerals, vitamins and other nutritional factors to the human beings. Among cereals, wheat, barley, rice and maize are the major sources of food and feed. There are large numbers of cereal based products being consume...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New Delhi :
New India Pub. Agency,
2020.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "Cereals are the major sources of energy and provide proteins, dietary fibre, minerals, vitamins and other nutritional factors to the human beings. Among cereals, wheat, barley, rice and maize are the major sources of food and feed. There are large numbers of cereal based products being consumed across the world all of which have specific quality requirements. In addition cereals have been explored for their use in several industrial applications such as bio-fuels and biodegradable products. Therefore, improving quality of cereals for food, feed and industrial applications has paramount importance in world economy. However, the improvement in the processing and nutritional quality of cereals depends on understanding the chemical and the genetic constituents governing quality traits. Excellent progress has been made in understanding the chemical and molecular basis of cereal quality. The book contains detailed aspects of the quality requirements of different products of wheat, rice, maize and barley and also the chemical and molecular components governing these traits. The strategy to improve these cereals using markers assisted selection and transgenic approach has been discussed in greater detail in the book."--Publisher's description. |
| Beschreibung: | 1 online resource : illustrations |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9789389130621 938913062X |
Internformat
MARC
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| 003 | OCoLC | ||
| 005 | 20241004212047.0 | ||
| 006 | m o d | ||
| 007 | cr cnu|||unuuu | ||
| 008 | 221121s2020 ii a ob 001 0 eng d | ||
| 040 | |a N$T |b eng |e rda |e pn |c N$T |d N$T |d OCLCF |d QGK |d OCLCO | ||
| 019 | |a 1396852670 | ||
| 020 | |a 9789389130621 |q (electronic bk.) | ||
| 020 | |a 938913062X |q (electronic bk.) | ||
| 020 | |z 9789380235073 | ||
| 035 | |a (OCoLC)1351442779 |z (OCoLC)1396852670 | ||
| 050 | 4 | |a SB189.7 | |
| 082 | 7 | |a 633.10423025 |2 23/eng/20221201 | |
| 049 | |a MAIN | ||
| 100 | 1 | |a Ram, Sewa, |e author. |0 http://id.loc.gov/authorities/names/no00018308 | |
| 245 | 1 | 0 | |a Cereals : |b processing and nutritional quality / |c authors : Dr. Sewa Ram, Dr. B. Mishra. |
| 260 | |a New Delhi : |b New India Pub. Agency, |c 2020. | ||
| 300 | |a 1 online resource : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Online resource; title from PDF title page (Ebsco, viewed December, 1, 2022). | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a World wheat production, consumption and utilization -- Bread quality -- Soft wheat product quality -- Durum quality -- Dough rheology and chemical tests -- Gluten structure, genetics and functionality -- Wheat grain hardness -- Wheat starch structure, Biosynthesis and quality -- Nutritional quality of wheat -- Molecular breeding and transgenic approach for the improvement of wheat grain quality -- Barley malt, feed and food quality -- Processing and nutritional quality of rice -- Processing and nutritional quality of maize. | |
| 520 | |a "Cereals are the major sources of energy and provide proteins, dietary fibre, minerals, vitamins and other nutritional factors to the human beings. Among cereals, wheat, barley, rice and maize are the major sources of food and feed. There are large numbers of cereal based products being consumed across the world all of which have specific quality requirements. In addition cereals have been explored for their use in several industrial applications such as bio-fuels and biodegradable products. Therefore, improving quality of cereals for food, feed and industrial applications has paramount importance in world economy. However, the improvement in the processing and nutritional quality of cereals depends on understanding the chemical and the genetic constituents governing quality traits. Excellent progress has been made in understanding the chemical and molecular basis of cereal quality. The book contains detailed aspects of the quality requirements of different products of wheat, rice, maize and barley and also the chemical and molecular components governing these traits. The strategy to improve these cereals using markers assisted selection and transgenic approach has been discussed in greater detail in the book."--Publisher's description. | ||
| 650 | 0 | |a Grain |x Processing. | |
| 650 | 0 | |a Grain |x Quality. | |
| 650 | 0 | |a Cereal products. |0 http://id.loc.gov/authorities/subjects/sh85022067 | |
| 650 | 0 | |a Wheat products. |0 http://id.loc.gov/authorities/subjects/sh85146389 | |
| 650 | 0 | |a Wheat |x Quality. | |
| 650 | 0 | |a Cereals as food. |0 http://id.loc.gov/authorities/subjects/sh85022073 | |
| 650 | 6 | |a Céréales |x Traitement. | |
| 650 | 6 | |a Céréales |x Qualité. | |
| 650 | 6 | |a Produits céréaliers. | |
| 650 | 6 | |a Produits du blé. | |
| 650 | 6 | |a Céréales (Aliment) | |
| 650 | 7 | |a Cereal products |2 fast | |
| 650 | 7 | |a Cereals as food |2 fast | |
| 650 | 7 | |a Grain |x Processing |2 fast | |
| 650 | 7 | |a Grain |x Quality |2 fast | |
| 650 | 7 | |a Wheat products |2 fast | |
| 650 | 7 | |a Wheat |x Quality |2 fast | |
| 700 | 1 | |a Mishra, B., |e author. |0 http://id.loc.gov/authorities/names/no2008060463 | |
| 776 | |z 93-80235-07-0 | ||
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-on1351442779 |
|---|---|
| _version_ | 1816882566678970368 |
| adam_text | |
| any_adam_object | |
| author | Ram, Sewa Mishra, B. |
| author_GND | http://id.loc.gov/authorities/names/no00018308 http://id.loc.gov/authorities/names/no2008060463 |
| author_facet | Ram, Sewa Mishra, B. |
| author_role | aut aut |
| author_sort | Ram, Sewa |
| author_variant | s r sr b m bm |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | S - Agriculture |
| callnumber-label | SB189 |
| callnumber-raw | SB189.7 |
| callnumber-search | SB189.7 |
| callnumber-sort | SB 3189.7 |
| callnumber-subject | SB - Plant Culture |
| collection | ZDB-4-EBA |
| contents | World wheat production, consumption and utilization -- Bread quality -- Soft wheat product quality -- Durum quality -- Dough rheology and chemical tests -- Gluten structure, genetics and functionality -- Wheat grain hardness -- Wheat starch structure, Biosynthesis and quality -- Nutritional quality of wheat -- Molecular breeding and transgenic approach for the improvement of wheat grain quality -- Barley malt, feed and food quality -- Processing and nutritional quality of rice -- Processing and nutritional quality of maize. |
| ctrlnum | (OCoLC)1351442779 |
| dewey-full | 633.10423025 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 633 - Field and plantation crops |
| dewey-raw | 633.10423025 |
| dewey-search | 633.10423025 |
| dewey-sort | 3633.10423025 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | ZDB-4-EBA-on1351442779 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:30:39Z |
| institution | BVB |
| isbn | 9789389130621 938913062X |
| language | English |
| oclc_num | 1351442779 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource : illustrations |
| psigel | ZDB-4-EBA |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | New India Pub. Agency, |
| record_format | marc |
| spelling | Ram, Sewa, author. http://id.loc.gov/authorities/names/no00018308 Cereals : processing and nutritional quality / authors : Dr. Sewa Ram, Dr. B. Mishra. New Delhi : New India Pub. Agency, 2020. 1 online resource : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Online resource; title from PDF title page (Ebsco, viewed December, 1, 2022). Includes bibliographical references and index. World wheat production, consumption and utilization -- Bread quality -- Soft wheat product quality -- Durum quality -- Dough rheology and chemical tests -- Gluten structure, genetics and functionality -- Wheat grain hardness -- Wheat starch structure, Biosynthesis and quality -- Nutritional quality of wheat -- Molecular breeding and transgenic approach for the improvement of wheat grain quality -- Barley malt, feed and food quality -- Processing and nutritional quality of rice -- Processing and nutritional quality of maize. "Cereals are the major sources of energy and provide proteins, dietary fibre, minerals, vitamins and other nutritional factors to the human beings. Among cereals, wheat, barley, rice and maize are the major sources of food and feed. There are large numbers of cereal based products being consumed across the world all of which have specific quality requirements. In addition cereals have been explored for their use in several industrial applications such as bio-fuels and biodegradable products. Therefore, improving quality of cereals for food, feed and industrial applications has paramount importance in world economy. However, the improvement in the processing and nutritional quality of cereals depends on understanding the chemical and the genetic constituents governing quality traits. Excellent progress has been made in understanding the chemical and molecular basis of cereal quality. The book contains detailed aspects of the quality requirements of different products of wheat, rice, maize and barley and also the chemical and molecular components governing these traits. The strategy to improve these cereals using markers assisted selection and transgenic approach has been discussed in greater detail in the book."--Publisher's description. Grain Processing. Grain Quality. Cereal products. http://id.loc.gov/authorities/subjects/sh85022067 Wheat products. http://id.loc.gov/authorities/subjects/sh85146389 Wheat Quality. Cereals as food. http://id.loc.gov/authorities/subjects/sh85022073 Céréales Traitement. Céréales Qualité. Produits céréaliers. Produits du blé. Céréales (Aliment) Cereal products fast Cereals as food fast Grain Processing fast Grain Quality fast Wheat products fast Wheat Quality fast Mishra, B., author. http://id.loc.gov/authorities/names/no2008060463 93-80235-07-0 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2377616 Volltext |
| spellingShingle | Ram, Sewa Mishra, B. Cereals : processing and nutritional quality / World wheat production, consumption and utilization -- Bread quality -- Soft wheat product quality -- Durum quality -- Dough rheology and chemical tests -- Gluten structure, genetics and functionality -- Wheat grain hardness -- Wheat starch structure, Biosynthesis and quality -- Nutritional quality of wheat -- Molecular breeding and transgenic approach for the improvement of wheat grain quality -- Barley malt, feed and food quality -- Processing and nutritional quality of rice -- Processing and nutritional quality of maize. Grain Processing. Grain Quality. Cereal products. http://id.loc.gov/authorities/subjects/sh85022067 Wheat products. http://id.loc.gov/authorities/subjects/sh85146389 Wheat Quality. Cereals as food. http://id.loc.gov/authorities/subjects/sh85022073 Céréales Traitement. Céréales Qualité. Produits céréaliers. Produits du blé. Céréales (Aliment) Cereal products fast Cereals as food fast Grain Processing fast Grain Quality fast Wheat products fast Wheat Quality fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85022067 http://id.loc.gov/authorities/subjects/sh85146389 http://id.loc.gov/authorities/subjects/sh85022073 |
| title | Cereals : processing and nutritional quality / |
| title_auth | Cereals : processing and nutritional quality / |
| title_exact_search | Cereals : processing and nutritional quality / |
| title_full | Cereals : processing and nutritional quality / authors : Dr. Sewa Ram, Dr. B. Mishra. |
| title_fullStr | Cereals : processing and nutritional quality / authors : Dr. Sewa Ram, Dr. B. Mishra. |
| title_full_unstemmed | Cereals : processing and nutritional quality / authors : Dr. Sewa Ram, Dr. B. Mishra. |
| title_short | Cereals : |
| title_sort | cereals processing and nutritional quality |
| title_sub | processing and nutritional quality / |
| topic | Grain Processing. Grain Quality. Cereal products. http://id.loc.gov/authorities/subjects/sh85022067 Wheat products. http://id.loc.gov/authorities/subjects/sh85146389 Wheat Quality. Cereals as food. http://id.loc.gov/authorities/subjects/sh85022073 Céréales Traitement. Céréales Qualité. Produits céréaliers. Produits du blé. Céréales (Aliment) Cereal products fast Cereals as food fast Grain Processing fast Grain Quality fast Wheat products fast Wheat Quality fast |
| topic_facet | Grain Processing. Grain Quality. Cereal products. Wheat products. Wheat Quality. Cereals as food. Céréales Traitement. Céréales Qualité. Produits céréaliers. Produits du blé. Céréales (Aliment) Cereal products Cereals as food Grain Processing Grain Quality Wheat products Wheat Quality |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2377616 |
| work_keys_str_mv | AT ramsewa cerealsprocessingandnutritionalquality AT mishrab cerealsprocessingandnutritionalquality |