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Author : Harold Ludwig Wilcke
Publisher :
ISBN 13 :
Total Pages : 354 pages
Book Rating : 4.E/5 ( download)
Download or read book Improving the Nutrient Quality of Cereals written by Harold Ludwig Wilcke and published by . This book was released on 1977 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 1468433660
Total Pages : 879 pages
Book Rating : 4.4/5 (684 download)
Download or read book Nutritional Improvement of Food and Feed Proteins written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 879 pages. Available in PDF, EPUB and Kindle. Book excerpt: The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
Author : United States. Agency for International Development. Office of Nutrition
Publisher :
ISBN 13 :
Total Pages : 146 pages
Book Rating : 4.:/5 (31 download)
Download or read book Improving the Nutrient Quality of Cereals written by United States. Agency for International Development. Office of Nutrition and published by . This book was released on 1971 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Task group reports; Working papers; Wheat; Rice; Corn; Sorghum and millet.
Author : United States. Agency for International Development. Bureau for Technical Assistance. Offices of Nutrition and Agriculture
Publisher :
ISBN 13 :
Total Pages : 332 pages
Book Rating : 4.:/5 (822 download)
Download or read book Improving the Nutrient Quality of Cereals written by United States. Agency for International Development. Bureau for Technical Assistance. Offices of Nutrition and Agriculture and published by . This book was released on with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: In december 1970, a workshop on improving the nutrient quality of cereals through breeding and fortification was convened by the office of nutrition, technical assistance bureau, AID. Out of the conference came recommendations regarding wheat, rice, corn, sorghum, and millet, and some general recommendations on strategy to implement the recommentions. Several individuals who were participats in that conference are here, or have been attendance in this follow-up conference almost six years later. We are, indeed, appreciative of the conscientious efforts of Irwin Hornstein of TA/N and Earl Leng of TA/Ag, who recognized the need to bring this group together to evaluate the progress that has been made in following up on the recommendations of the earlier conference, to appraise our present position, to re-evaluate those earlier recommendations, and to formulate the objectives. Dr. Hornstein has stated the objectives for this conference very clearly. How well have we succeeded in meeting these objectives? First we have had a very frank and objective analysis of the results obtained in the fortification projects. A. The corn fortification project desighned to determine the effects of fortifying the basic corn diet of the villagers with soybean flour as a source of protein, plus. 1% lysine addition and a mineral/vitamin mix. The supplement was added at the local milling facility when the corn was brought in for grinding. Excellent cooperation was experienced in starting the project, with about 95% of the families (...).
Author : Antonella Pasqualone
Publisher : MDPI
ISBN 13 : 303650706X
Total Pages : 306 pages
Book Rating : 4.0/5 (365 download)
Download or read book Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages written by Antonella Pasqualone and published by MDPI. This book was released on 2021-06-09 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.
Author : Robert August Olson
Publisher :
ISBN 13 :
Total Pages : 540 pages
Book Rating : 4.:/5 (89 download)
Download or read book Nutritional Quality of Cereal Grains written by Robert August Olson and published by . This book was released on 1987 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monograph looks at the nutritional value of cereal grains, reviews the relationship of grain yield and nutritional quality, studies the modification of nutritional quality by environment and production practices, and examines cereal vegetation as a source of forage. Rice, wheat, rye, triticale, corn, barley, sorghum, pearl millet, and oat are covered.
Author : P. Berry Ottaway
Publisher : Springer Science & Business Media
ISBN 13 : 1461521319
Total Pages : 279 pages
Book Rating : 4.4/5 (615 download)
Download or read book The Technology of Vitamins in Food written by P. Berry Ottaway and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: The last few years have seen a growing consumer awareness of nutrition and healthy eating in general. As a consequence, the food industry has become more concerned with the nutritional value of products and the maintenance of guaranteed micronutrient levels. While the food industry has the responsibility of producing foods that provide a realistic supply of nutrients, including vitamins, it is now also required to offer produce with a high degree of convenience and a long shelf life. Vitamins are relatively unstable, being affected by factors such as heat, light and other food components, but also by the processes needed to preserve the goods or to convert them into consumer products (such as pasteurization, sterilization, extrusion and irradiation). The result of these interactions may be a partial or total degradation of the vitamins. Food technology is concerned with both the maintenance of vitamin levels in foods and the restoration of the vitamin content to foods where losses have occurred. In addition, foods designed for special nutritional purposes, such as infant food and slimming goods, need to be enriched or fortified with vitamins and other micronutrients. This book reviews vitamins as ingredients of industrially manufactured food products. The technology of their production and use is covered from the food technologist's and engineer's points of view. Detailed coverage is also provided of other technical aspects such as analysis, stability and the use of vitamins as food technological aids.
Author : Jing Wang
Publisher : Springer
ISBN 13 : 9811361673
Total Pages : 259 pages
Book Rating : 4.8/5 (113 download)
Download or read book Bioactive Factors and Processing Technology for Cereal Foods written by Jing Wang and published by Springer. This book was released on 2019-07-12 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
Author : Sewa Ram
Publisher : New India Publishing
ISBN 13 : 9789380235073
Total Pages : 330 pages
Book Rating : 4.2/5 (35 download)
Download or read book Cereals written by Sewa Ram and published by New India Publishing. This book was released on 2009-08 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by Principal Scientist (DWR) Karnal, Haryana the book carries up-to-date information on all the methods, techniques and processes of quality improvement from the stage of growing to making of the end product of major cereal crops.
Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000164357
Total Pages : 295 pages
Book Rating : 4.0/5 (1 download)
Download or read book Cereals and Cereal-Based Foods written by Megh R. Goyal and published by CRC Press. This book was released on 2021-07-29 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Trust Beta
Publisher :
ISBN 13 : 9781786764805
Total Pages : pages
Book Rating : 4.7/5 (648 download)
Download or read book Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals written by Trust Beta and published by . This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: With more consumers moving away from traditional cereal-based foods due to concerns about health impacts, including wheat intolerance, the sector must develop next generation nutritionally-enhanced cereal products to maximise market potential. Improving the nutritional and nutraceutical properties of wheat and other cereals provides a comprehensive coverage of the research into nutritional components of cereals, their interactions with the gut and the way processing can inhibit or optimise benefits. Despite the collection's strong focus on wheat and its nutritional properties, other cereal products, including oats, rye, spelt, sorghum and millet are discussed in terms of their own nutritional value. Edited by Professor Trust Beta, University of Manitoba, Canada, Improving the nutritional and nutraceutical properties of wheat and other cereals will be an excellent reference framework for academic researchers in cereal science, arable farmers, manufacturers/suppliers of cereal nutrition products, as well as government and private sector agencies supporting cereal production.
Author : Alicia A. Perdon
Publisher : Elsevier
ISBN 13 : 0128120444
Total Pages : 478 pages
Book Rating : 4.1/5 (281 download)
Download or read book Breakfast Cereals and How They Are Made written by Alicia A. Perdon and published by Elsevier. This book was released on 2020-01-09 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops. Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. Provides an up-to-date, end-to-end overview of the production process of cereal products Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content Includes essential information on both ingredients and processes in the production of breakfast cereals Discusses materials, cooking and packaging Includes nutrition, quality and safety
Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
ISBN 13 : 1439882096
Total Pages : 752 pages
Book Rating : 4.4/5 (398 download)
Download or read book Cereal Grains written by Sergio O. Serna-Saldivar and published by CRC Press. This book was released on 2016-04-19 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio
Author : United States. Agency for International Development. Bureau for Technical Assistance
Publisher :
ISBN 13 :
Total Pages : 624 pages
Book Rating : 4.:/5 (31 download)
Download or read book Catalogue of Research Literature for Development: Food production and nutrition, development and economics, education and human resources, health, selected development areas written by United States. Agency for International Development. Bureau for Technical Assistance and published by . This book was released on 1976 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Geoffrey Howard Bourne
Publisher : S. Karger AG (Switzerland)
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.:/5 (89 download)
Download or read book Nutritional Value of Cereal Products, Beans, and Starches written by Geoffrey Howard Bourne and published by S. Karger AG (Switzerland). This book was released on 1989 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309040922
Total Pages : 206 pages
Book Rating : 4.3/5 (9 download)
Download or read book Nutrition Issues in Developing Countries written by Institute of Medicine and published by National Academies Press. This book was released on 1992-02-01 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book considers two important international nutrition issues, provides a scientific evaluation, and proposes strategies for intervention at the community level. Part I, Diarrheal Diseases, considers the dietary and nutritional factors that may affect the risk of contracting diarrheal disease and presents programmatic implications of these findings. Part II, Diet and Activity During Pregnancy and Lactation, examines data on the extent to which women in the developing world are known to reduce or otherwise alter their activities and diets as a result of childbearing.
Author : Milica Pojic
Publisher : John Wiley & Sons
ISBN 13 : 1119470196
Total Pages : 304 pages
Book Rating : 4.1/5 (194 download)
Download or read book Innovative Processing Technologies for Healthy Grains written by Milica Pojic and published by John Wiley & Sons. This book was released on 2020-12-08 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
