Nutritional Quality Of Cereal Grains

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Cereal Grain Quality

Author : R. Henry
Publisher : Springer Science & Business Media
ISBN 13 : 9400915136
Total Pages : 491 pages
Book Rating : 4.4/5 (9 download)

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Book Synopsis Cereal Grain Quality by : R. Henry

Download or read book Cereal Grain Quality written by R. Henry and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Cereal Grains

Author : Colin Wrigley
Publisher : Woodhead Publishing
ISBN 13 : 0081007302
Total Pages : 832 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Cereal Grains by : Colin Wrigley

Download or read book Cereal Grains written by Colin Wrigley and published by Woodhead Publishing. This book was released on 2016-12-27 with total page 832 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. - Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods - Provides a complete and thorough update to the first edition, analyzing the range of major cereal species - Presents detailed advice on the management of cereal quality at each stage of production and processing

Cereal Grains

Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
ISBN 13 : 1439882096
Total Pages : 752 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Cereal Grains by : Sergio O. Serna-Saldivar

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

Nutritional Quality of Cereal Grains

Author : Robert August Olson
Publisher :
ISBN 13 :
Total Pages : 540 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Nutritional Quality of Cereal Grains by : Robert August Olson

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.

Nutritional Value of Cereal Products, Beans, and Starches

Author : Geoffrey Howard Bourne
Publisher : S. Karger AG (Switzerland)
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Nutritional Value of Cereal Products, Beans, and Starches by : Geoffrey Howard Bourne

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:

Cereal Grains for the Food and Beverage Industries

Author : Elke K Arendt
Publisher : Elsevier
ISBN 13 : 0857098926
Total Pages : 519 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Cereal Grains for the Food and Beverage Industries by : Elke K Arendt

Download or read book Cereal Grains for the Food and Beverage Industries written by Elke K Arendt and published by Elsevier. This book was released on 2013-04-09 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Cereals

Author : Sewa Ram
Publisher : New India Publishing
ISBN 13 : 9789380235073
Total Pages : 330 pages
Book Rating : 4.2/5 (35 download)

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Book Synopsis Cereals by : Sewa Ram

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.

Sprouted Grains

Author : Hao Feng
Publisher : Elsevier
ISBN 13 : 0128115262
Total Pages : 347 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Sprouted Grains by : Hao Feng

Download or read book Sprouted Grains written by Hao Feng and published by Elsevier. This book was released on 2018-10-11 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies. This edited volume brings together the world's leading researchers on sprouted grains. - Presents the nutrient and bioactive components of these healthy grains - Provides extensive coverage of products developed from sprouted grains - Includes contributions from an International team of both academic and industrial authors - Covers the equipment and technology used in grain processing

Cereal Grains

Author : Gulzar Ahmad Nayik
Publisher : CRC Press
ISBN 13 : 1000831868
Total Pages : 447 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Cereal Grains by : Gulzar Ahmad Nayik

Download or read book Cereal Grains written by Gulzar Ahmad Nayik and published by CRC Press. This book was released on 2023-03-07 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Cereals and Cereal-Based Foods

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000164292
Total Pages : 340 pages
Book Rating : 4.0/5 (1 download)

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Book Synopsis Cereals and Cereal-Based Foods by : Megh R. Goyal

Download or read book Cereals and Cereal-Based Foods written by Megh R. Goyal and published by CRC Press. This book was released on 2021-07-30 with total page 340 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.

Cereal Grains

Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
ISBN 13 : 1439855668
Total Pages : 396 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Cereal Grains by : Sergio O. Serna-Saldivar

Download or read book Cereal Grains written by Sergio O. Serna-Saldivar and published by CRC Press. This book was released on 2012-02-16 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers

Improving the Nutrient Quality of Cereals

Author : Harold Ludwig Wilcke
Publisher :
ISBN 13 :
Total Pages : 354 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Improving the Nutrient Quality of Cereals by : Harold Ludwig Wilcke

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:

Technology of Functional Cereal Products

Author : B R Hamaker
Publisher : Elsevier
ISBN 13 : 1845693884
Total Pages : 569 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Technology of Functional Cereal Products by : B R Hamaker

Download or read book Technology of Functional Cereal Products written by B R Hamaker and published by Elsevier. This book was released on 2007-11-08 with total page 569 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality.The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others.Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. - Reviews technologies for producing a wide range of cereal products - Discusses the health effect of cereals, including whole grain foods and cereal micronutrients - Describes consumer perception of health promoting cereal products

Cereal Grains

Author : Aakash K. Goyal
Publisher : BoD – Books on Demand
ISBN 13 : 1839691638
Total Pages : 246 pages
Book Rating : 4.8/5 (396 download)

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Book Synopsis Cereal Grains by : Aakash K. Goyal

Download or read book Cereal Grains written by Aakash K. Goyal and published by BoD – Books on Demand. This book was released on 2021-12-08 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past 50 years, cereals such as maize, rice, wheat, sorghum, and barley have emerged as rapidly evolving crops because of new technologies and advances in agronomy, breeding, biotechnology, genetics, and so on. Population growth and climate change have led to new challenges, among which are feeding the growing global population and mitigating adverse effects on the environment. One way to deal with these issues is through sustainable cereal production. This book discusses ways to achieve sustainable production of cereals via agronomy, breeding, transcriptomics, proteomics, and metabolomics. Chapters review research, examine challenges, and present prospects in the field. This volume is an excellent resource for students, researchers, and scientists interested in and working in the area of sustainable crop production.

Technology of Cereals

Author : Norman Leslie Kent
Publisher : Woodhead Publishing
ISBN 13 : 9780080408347
Total Pages : 352 pages
Book Rating : 4.4/5 (83 download)

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Book Synopsis Technology of Cereals by : Norman Leslie Kent

Download or read book Technology of Cereals written by Norman Leslie Kent and published by Woodhead Publishing. This book was released on 1994 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

Whole Grains and Health

Author : Rikard Landberg
Publisher : John Wiley & Sons
ISBN 13 : 1118939433
Total Pages : 492 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Whole Grains and Health by : Rikard Landberg

Download or read book Whole Grains and Health written by Rikard Landberg and published by John Wiley & Sons. This book was released on 2021-05-24 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: WHOLE GRAINS AND HEALTH The updated guide to whole grains and their integral role in nutritional health In an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains’ functional components, associated biomarkers and overall impact upon human health. Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features: Summaries of large research projects on the health effects of whole grain in Europe and the US New data on the associations between whole grain consumption and risk of developing chronic diseases Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and health effects related to the diet Information on the use of genomics in studies of how gene-expression profiles change in response to whole grain intake Newly identified bioactive compounds in whole grains and whole grain fractions The new EU regulations on health claims that affect whole grain food products Providing information that will be of interest to food scientists, healthcare specialists and food industry professionals alike, the second edition of Whole Grains and Health is an essential resource for anyone concerned with the impact whole grains may have upon health.

Novel Proteins for Food, Pharmaceuticals, and Agriculture

Author : Maria Hayes
Publisher : John Wiley & Sons
ISBN 13 : 111938530X
Total Pages : 352 pages
Book Rating : 4.1/5 (193 download)

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Book Synopsis Novel Proteins for Food, Pharmaceuticals, and Agriculture by : Maria Hayes

Download or read book Novel Proteins for Food, Pharmaceuticals, and Agriculture written by Maria Hayes and published by John Wiley & Sons. This book was released on 2018-11-28 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.