Development And Nutrient Composition Of Value Added Products From Drumstick Moringa Oleifera With Cd Copy
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Development And Nutrient Composition Of Value Added Products From Drumstick Moringa Oleifera With Cd Copy
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Author : Rachna
language : en
Publisher:
Release Date : 2006
Development And Nutrient Composition Of Value Added Products From Drumstick Moringa Oleifera With Cd Copy written by Rachna and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with categories.
The Science And Technology Of Chapatti And Other Indian Flatbreads
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Author : Anamika Banerji
language : en
Publisher: CRC Press
Release Date : 2020-04-13
The Science And Technology Of Chapatti And Other Indian Flatbreads written by Anamika Banerji and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-13 with Technology & Engineering categories.
Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike. Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning Includes multiple photographs of different flatbreads in varying stages, from creation to expiration Explores the changing dynamics of flatbread preparation and preservation Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads. The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations. The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.
Future Smart Food
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2018-10-09
Future Smart Food written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-09 with Social Science categories.
This publication demonstrates the benefits of neglected and underutilized species, including amaranth, sorghum and cowpea, and their potential contribution to achieving Zero Hunger in South and Southeast Asia.
Dietary Reference Intakes For Energy Carbohydrate Fiber Fat Fatty Acids Cholesterol Protein And Amino Acids
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Author : Institute of Medicine
language : en
Publisher: National Academies Press
Release Date : 2005-11-28
Dietary Reference Intakes For Energy Carbohydrate Fiber Fat Fatty Acids Cholesterol Protein And Amino Acids written by Institute of Medicine and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-28 with Medical categories.
Responding to the expansion of scientific knowledge about the roles of nutrients in human health, the Institute of Medicine has developed a new approach to establish Recommended Dietary Allowances (RDAs) and other nutrient reference values. The new title for these values Dietary Reference Intakes (DRIs), is the inclusive name being given to this new approach. These are quantitative estimates of nutrient intakes applicable to healthy individuals in the United States and Canada. This new book is part of a series of books presenting dietary reference values for the intakes of nutrients. It establishes recommendations for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. This book presents new approaches and findings which include the following: The establishment of Estimated Energy Requirements at four levels of energy expenditure Recommendations for levels of physical activity to decrease risk of chronic disease The establishment of RDAs for dietary carbohydrate and protein The development of the definitions of Dietary Fiber, Functional Fiber, and Total Fiber The establishment of Adequate Intakes (AI) for Total Fiber The establishment of AIs for linolenic and a-linolenic acids Acceptable Macronutrient Distribution Ranges as a percent of energy intake for fat, carbohydrate, linolenic and a-linolenic acids, and protein Research recommendations for information needed to advance understanding of macronutrient requirements and the adverse effects associated with intake of higher amounts Also detailed are recommendations for both physical activity and energy expenditure to maintain health and decrease the risk of disease.
Lost Crops Of Africa
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 2006-10-27
Lost Crops Of Africa written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-27 with Technology & Engineering categories.
This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.
Indigenous Peoples Food Systems
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Author : Harriet V. Kuhnlein
language : en
Publisher: Fao
Release Date : 2009
Indigenous Peoples Food Systems written by Harriet V. Kuhnlein and has been published by Fao this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Business & Economics categories.
Today, globalisation and homogenisation have replaced local food cultures. The 12 case studies presented in this book show the wealth of knowledge in indigenous communities in diverse ecosystems, the richness of their food resources, the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. The unique styles of conceptualising food systems and writing about them were preserved. Photographs and tables accompany each chapter.
Energy Value Of Foods
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Author : Annabel Laura Merrill
language : en
Publisher:
Release Date : 1955
Energy Value Of Foods written by Annabel Laura Merrill and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1955 with Food categories.
The Moringa Genome
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Author : N. Manikanda Boopathi
language : en
Publisher: Springer Nature
Release Date : 2021-09-14
The Moringa Genome written by N. Manikanda Boopathi and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-14 with Science categories.
This book provides updated and all-inclusive data and evidences for Moringa botany, cytogenetical analysis, genetic resources and diversity, classical genetics, traditional breeding, tissue culture, genetic transformation, whole-genome sequencing, comparative genomics and elucidation on applications of functional genomics, nanotechnology, bioinformatics, processing and value addition besides providing perspectives of medicinal and therapeutic properties of Moringa. Moringa gained global attention in the recent past owing to its unique blend of affordable nutraceutical and pharmaceutical compounds in all parts of the plants. Scientific literatures supporting its health benefits besides the studies on its utility in various fields are scattered on several reports. This book is written by renowned global subject experts by compiling and narrating it in a sober style.
Complementary And Alternative Approaches To Biomedicine
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Author : Edwin L. Cooper
language : en
Publisher: Springer Science & Business Media
Release Date : 2004-09-23
Complementary And Alternative Approaches To Biomedicine written by Edwin L. Cooper 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 2004-09-23 with Health & Fitness categories.
This volume is the proceedings of an international symposium that examined the newest parameters in alternative and complementary medicine, thus covering a rapidly growing field of medicine that has strong advocates as well as strong opponents. Topics include both basic research and clinical applications, allowing the text to present high quality, peer reviewed, chapter style contributions that dispel some of the pseudoscience and myth surrounding alternative and complimentary medicine.
Phytochemical Methods
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Author : Jeffrey B. Harborne
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Phytochemical Methods written by Jeffrey B. Harborne 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 2012-12-06 with Science categories.
While there are many books available on methods of organic and biochemical analysis, the majority are either primarily concerned with the application of a particular technique (e.g. paper chromatography) or have been written for an audience of chemists or for biochemists work ing mainly with animaltissues. Thus, no simple guide to modern metho ds of plant analysis exists and the purpose of the present volume is to fill this gap. It is primarily intended for students in the plant sciences, who have a botanical or a general biological background. It should also be of value to students in biochemistry, pharmacognosy, food science and 'natural products' organic chemistry. Most books on chromatography, while admirably covering the needs of research workers, tend to overwhelm the student with long lists of solvent systems and spray reagents that can be applied to each class of organic constituent. The intention here is to simplify the situation by listing only a few specially recommended techniques that have wide currency in phytochemical laboratories. Sufficient details are provided to allow the student to use the techniques for themselves and most sections contain some introductory practical experiments which can be used in classwork.