Advances In Cereals Processing Technologies
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Advances In Cereals Processing Technologies
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Author : Gopal Kumar Sharma
language : en
Publisher: NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.
Release Date : 2021-05-19
Advances In Cereals Processing Technologies written by Gopal Kumar Sharma and has been published by NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-19 with Business & Economics categories.
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of Food laws and regulations with an Indian perspective as these plays a pivotal role in commercializing food products as well as fresh produce which is aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/ processed foods, various aspects of evolution of Bakery and confectionery technology, Technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna. The science and technology involved is well explained in chapter titled Fermented foods based on cereals and pulses. The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under Rheological & thermal changes occurring during processing. Sugarcane and sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as Recent updates in sugar, honey, jaggery and salt processing. Self life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed Foods and is also aptly covered
Advances In Cereals Processing Technologies
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Author : Gopal Kumar Sharma
language : en
Publisher:
Release Date : 2021-12-22
Advances In Cereals Processing Technologies written by Gopal Kumar Sharma and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-22 with Technology & Engineering categories.
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Advances In Processing Technology
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Author : Gopal Kumar Sharma
language : en
Publisher: New India Publishing Agency
Release Date : 2021-05-19
Advances In Processing Technology written by Gopal Kumar Sharma and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-19 with Technology & Engineering categories.
The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain was also discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of concerned population therapeutic foods has also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations the importance of the technology of weaning and geriatric foods was described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science was elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned especially when these are import worthy products. The science and technological approach of these packing innovations was also well covered.
Innovative Processing Technologies For Healthy Grains
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Author : Milica Pojic
language : en
Publisher: John Wiley & Sons
Release Date : 2020-12-08
Innovative Processing Technologies For Healthy Grains written by Milica Pojic and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-08 with Technology & Engineering categories.
Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain indus
Cereals Processing Technology
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Author : G. Owens
language : en
Publisher: Elsevier
Release Date : 2001-03-20
Cereals Processing Technology written by G. Owens and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-03-20 with Technology & Engineering categories.
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them
Advances In Processing Technology
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Author : Gopal Kumar Sharma
language : en
Publisher: CRC Press
Release Date : 2021-11-30
Advances In Processing Technology written by Gopal Kumar Sharma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-30 with Technology & Engineering categories.
The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Cereal Processing Technologies
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Author : Rajan Sharma
language : en
Publisher:
Release Date : 2023-08-18
Cereal Processing Technologies written by Rajan Sharma and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-18 with categories.
This book reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential.
Cereals And Cereal Based Foods
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2021-07-30
Cereals And Cereal Based Foods written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-30 with Medical categories.
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. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.
Advances In Cereals Processing Technologies
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Author : Gopal Kumar Sharma
language : en
Publisher: CRC Press
Release Date : 2021-12-23
Advances In Cereals Processing Technologies written by Gopal Kumar Sharma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-23 with Technology & Engineering categories.
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Chemistry And Technology Of Cereals As Food And Feed
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Author : Samuel A. Matz
language : en
Publisher: Springer Science & Business Media
Release Date : 1991-04-30
Chemistry And Technology Of Cereals As Food And Feed written by Samuel A. Matz and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-04-30 with Technology & Engineering categories.
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.