Cereal Processing Technologies
Impact on Nutritional, Functional, and Biological Properties
Rajan Sharma, Basharat Nabi Dar, Savita Sharma, Rajan Sharma, Basharat Nabi Dar, Savita Sharma
- 482 Seiten
- English
- ePUB (handyfreundlich)
- Über iOS und Android verfügbar
Cereal Processing Technologies
Impact on Nutritional, Functional, and Biological Properties
Rajan Sharma, Basharat Nabi Dar, Savita Sharma, Rajan Sharma, Basharat Nabi Dar, Savita Sharma
Über dieses Buch
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.