Innovative Processing Technologies For Healthy Grains
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Innovative Processing Technologies For Healthy Grains
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Author : Milica Pojic
language : en
Publisher: John Wiley & Sons
Release Date : 2020-12-21
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 2020-12-21 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 industry, and academics and advanced students of food technology and food science.
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
Cereal Processing Technologies
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Author : Rajan Sharma
language : en
Publisher: CRC Press
Release Date : 2023-10-03
Cereal Processing Technologies written by Rajan 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 2023-10-03 with Technology & Engineering categories.
Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance. Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties 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. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products. Key Features: Focuses on different cereals for nutritive and functional characteristics Explores mechanical, biological, thermal and non-thermal processing treatments of cereals Presents impact of different treatments on biological and techno-functional properties of cereals Discusses characteristics of the processed products The contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.
Innovative Processing Technologies For Foods With Bioactive Compounds
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Author : Jorge J. Moreno
language : en
Publisher: CRC Press
Release Date : 2016-08-05
Innovative Processing Technologies For Foods With Bioactive Compounds written by Jorge J. Moreno and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-05 with Technology & Engineering categories.
Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
Cereal Grains
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Author : Gulzar Ahmad Nayik
language : en
Publisher: CRC Press
Release Date : 2023-03-07
Cereal Grains written by Gulzar Ahmad Nayik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-07 with Technology & Engineering categories.
Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality. Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing. Key Features: Contains comprehensive information on general composition and properties of cereals. Discusses the recent advances in cereal technology Provides knowledge on bioactive characterization of cereal grains Contain information on future aspect of grain quality and allergens in cereal grains This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Non Thermal Processing Technologies For The Grain Industry
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Author : M. Selvamuthukumaran
language : en
Publisher: CRC Press
Release Date : 2021-08-18
Non Thermal Processing Technologies For The Grain Industry written by M. Selvamuthukumaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-18 with Technology & Engineering categories.
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.
Innovative Technologies In Beverage Processing
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Author : Ingrid Aguilo-Aguayo
language : en
Publisher: John Wiley & Sons
Release Date : 2017-08-07
Innovative Technologies In Beverage Processing written by Ingrid Aguilo-Aguayo 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 2017-08-07 with Technology & Engineering categories.
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
Pseudocereals
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Author : Sanju Bala Dhull
language : en
Publisher: CRC Press
Release Date : 2024-04-08
Pseudocereals written by Sanju Bala Dhull and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-08 with Technology & Engineering categories.
Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereals has spread to over 70 different countries due to their attractive nutritional properties and for food security. This book discusses necessary information on different pseudocereals as well as practical information on cultivation procedures, equipment, food processing using pseudocereals and the use of by-products for bioactive compound extraction. It addresses concerns regarding globalization, food security, climate change and the needs of underdeveloped or developing countries. Key Features: Covers both common as well as less exploited pseudocereals Explains the grain structure and engineering properties of different pseudocereals Studies the effect of food processing on the bioactivity and nutritional value of pseudocereals and their products
Industrial Hemp
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Author : Milica Pojic
language : en
Publisher: Academic Press
Release Date : 2022-06-16
Industrial Hemp written by Milica Pojic and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-16 with Science categories.
Industrial Hemp: Food and Nutraceutical Applications is a comprehensive overview of different value chains for the industrial hemp industry. This excellent reference supports multi-disciplines and presents industrial hemp as a multi-purpose crop, with special attention paid to its food and nutraceutical applications. By combining and presenting multidisciplinary knowledge, readers will be introduced to recent progress in hemp production, processing, utilization and marketing. The book provides a systematic overview of alternative hemp applications, but also serves as a guide to the challenges needed for hemp revitalization to reach its fullness. Provides information on the biological activity of hemp extracts, their roles in disease prevention, and potential applications in the functional food and nutraceutical sectors Discusses hemp as an alternative protein source used to create innovative hemp-based foods Presents case studies that describe opportunities in hemp research, hemp agriculture and hemp processing
Pseudocereals
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Author : Viduranga Y. Waisundara
language : en
Publisher: BoD – Books on Demand
Release Date : 2022-06-08
Pseudocereals written by Viduranga Y. Waisundara and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-08 with Health & Fitness categories.
Pseudocereals are being hailed as a means of combating food and nutrition insecurity around the world. They are plants that produce fruits or seeds that are used and consumed as grains and thus they have the potential to withstand harsh weather conditions and other issues faced by most crops grown at present. They are nutrient-dense and have several functional properties. This book provides an overview of pseudocereals, including information on their nutritional value and processing techniques.