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Nutritional Value Of Cereal Products Beans And Starches
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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:
Book Synopsis Handbook of Cereals, Pulses, Roots, and Tubers by : Sneh Punia
Download or read book Handbook of Cereals, Pulses, Roots, and Tubers written by Sneh Punia and published by CRC Press. This book was released on 2021-10-11 with total page 854 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.
Book Synopsis Foods & Nutrition Encyclopedia, Two Volume Set by : Marion Eugene Ensminger
Download or read book Foods & Nutrition Encyclopedia, Two Volume Set written by Marion Eugene Ensminger and published by CRC Press. This book was released on 1993-11-09 with total page 2458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
Download or read book Pulses written by A. Manickavasagan and published by Springer Nature. This book was released on 2020-05-25 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake has been shown to be positively associated with the reduction of both cardiovascular-disease-related mortality and all-cause mortality. Pulse consumption has been shown to improve satiety and metabolism of glucose and lipids, due to their high protein and fiber content, which makes their consumption ideal for preventing and managing obesity. In recent years, there has been increasing demand for pulses and pulse-based products in developed countries. Several large-scale collaborative research projects on pulse products have been initiated by government agencies. Similarly, established multinational food companies have developed pulse product units. Pulses: Processing and Product Development fulfills the need for a comprehensive book on processing and products of pulses. The book addresses a specific pulse with each chapter to meet a wide range of audiences from undergraduate students to consumers.
Book Synopsis Handbook of Food Chemistry by : Peter Chi Keung Cheung
Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Book Synopsis The Technology of Vitamins in Food by : P. Berry Ottaway
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.
Book Synopsis Food Constituents and Oral Health by : M. Wilson
Download or read book Food Constituents and Oral Health written by M. Wilson and published by Elsevier. This book was released on 2009-04-29 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat. New methods to reduce their incidence are therefore needed and the protective effect of food constituents is an important area of study. This essential collection reviews the latest research into the effects of food constituents on diseases and conditions of the mouth.Part one introduces oral conditions and diseases, with chapters on topics such as diseases caused by oral bacteria, viral and fungal infections of the oral cavity and dental erosion. Part two focuses on the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants. The final part of the book covers the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives.With its distinguished editor and international team of contributors, Food constituents and oral health is an indispensable reference for dentists, professionals in the oral health product, dietary supplement and functional foods industries and academics with an interest in oral health or functional foods. - Essential collection reviews the latest research into the food constituents on diseases and conditions of the mouth - Examines oral conditions and diseases with specific chapters assessing bacterial, viral and fungal infections - Reviews the effects of specific foods and food components including sugar alcohols and antioxidants
Book Synopsis Barley for Food and Health by : Rosemary K. Newman
Download or read book Barley for Food and Health written by Rosemary K. Newman and published by John Wiley & Sons. This book was released on 2008-09-11 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.
Book Synopsis The Mediterranean Diets in Health and Disease by : Gene A. Spiller
Download or read book The Mediterranean Diets in Health and Disease written by Gene A. Spiller and published by Springer. This book was released on 2012-12-06 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is difficult to find the moment when the idea for a book is first born. For this book, the basic concept was probably born during conversations I had in Parma, Italy, with Dr. Riccardi of the University of Naples and Dr. Jenkins of the University of Toronto (Canada). Later, in a conference room at the University of Verona (Italy) School of Medicine, I had a day-long meeting with Drs. Bosello and Cominacini of the University of Verona, and Drs. Jenkins and Riccardi and their co-workers. After an intense working day, the general plan of this book was completed. The title Mediterranean diets rather than diet was appropriately cho sen as there is more than one Mediterranean diet, a point discussed in chapter 1. This chapter focuses on the definition of a Mediterranean diet and no matter what the reader's interest may be, it is imperative that this first chapter be carefully read. We should always remember that there are-from a preventive medi cine point of view-good and poor Mediterranean diets. The best exam ple is probably the difference between the high olive oil, high carbohy drate, low meat diet of southern Italy and the high saturated fat, higher meat diets of the northern Italians. Prevalence of disease parallels these differences. Chapter 2 covers some ancient history in an easy-to-read manner that is instructional as well as fascinating even for the nonmedical scientist or the nonhistorian.
Book Synopsis Nutritive Value of Foods by : Susan E. Gebhardt
Download or read book Nutritive Value of Foods written by Susan E. Gebhardt and published by . This book was released on 1985 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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
Download or read book Barley written by Steven E. Ullrich and published by John Wiley & Sons. This book was released on 2011-01-25 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Barley is one of the world's most important crops with uses ranging from food and feed production, malting and brewing to its use as a model organism in molecular research. The demand and uses of barley continue to grow and there is a need for an up-to-date comprehensive reference that looks at all aspects of the barley crop from taxonomy and morphology through to end use. Barley will fill this increasing void. Barley will stand as a must have reference for anyone researching, growing, or utilizing this important crop.
Book Synopsis National Library of Medicine Current Catalog by : National Library of Medicine (U.S.)
Download or read book National Library of Medicine Current Catalog written by National Library of Medicine (U.S.) and published by . This book was released on 1990 with total page 1128 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Ernestine S. Elster Publisher :Cotsen Institute of Archaeology Press ISBN 13 :1938770838 Total Pages :641 pages Book Rating :4.9/5 (387 download)
Book Synopsis Prehistoric Sitagroi by : Ernestine S. Elster
Download or read book Prehistoric Sitagroi written by Ernestine S. Elster and published by Cotsen Institute of Archaeology Press. This book was released on 2003-07-01 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipient of the Jo Anne Stolaroff Cotsen Prize Volume 2 presents the concluding research on Sitagroi, a prehistoric settlement mound in northeastern Greece, excavated between 1968 and 1970. This volume offers a detailed report on the plant remains along with a full treatment of craft and technology: artifacts of adornment; tools of bone and flaked stone; artifacts and tools of bone and ground and polished stone (and petrology); tools of the spinner, weaver and mat maker; pottery technology; metallurgy; and special clay finds such as seals, miniatures, and utensils. This rich presentation offers unparalleled insights into the life of the prehistoric inhabitants of the area. Sitagroi now becomes one of the most comprehensively published sites from prehistoric Europe and will be indispensable for all those concerned with European prehistory.
Book Synopsis Current Catalog by : National Library of Medicine (U.S.)
Download or read book Current Catalog written by National Library of Medicine (U.S.) and published by . This book was released on with total page 1120 pages. Available in PDF, EPUB and Kindle. Book excerpt: First multi-year cumulation covers six years: 1965-70.
Book Synopsis Dietary Fibre — A Component of Food by : Thomas F. Schweizer
Download or read book Dietary Fibre — A Component of Food written by Thomas F. Schweizer and published by Springer Science & Business Media. This book was released on 2013-03-07 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.
Book Synopsis Starch and Starchy Food Products by : Luis Bello-Pérez
Download or read book Starch and Starchy Food Products written by Luis Bello-Pérez and published by CRC Press. This book was released on 2022-09-20 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods
