Specialty Grains For Food And Feed

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Specialty Grains for Food and Feed

Author : Elsayed Abdel-Aal
Publisher :
ISBN 13 :
Total Pages : 432 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Specialty Grains for Food and Feed by : Elsayed Abdel-Aal

Download or read book Specialty Grains for Food and Feed written by Elsayed Abdel-Aal and published by . This book was released on 2005 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides details of the history, genetic background, agronomic needs, and advantages and disadvantages of specialty cereals. The cereals covered include Einkorn, Emmer Wheat, Spelt, Waxy Wheat, Hulless Barley, Hairless Canary Seed, Hulless Oats, Rye, Specialty Sorghums, Blue Grains, Purple Grains, Amranth, Buckwheat. The roles of the production of these grains in maintaining diversity and protecting the environment, and in contributing to food safety, nutrition, and health are discussed. One chapter specifically addresses the relationship between grain consumption, health, and health claims.

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

Whole Grains and their Bioactives

Author : Jodee Johnson
Publisher : John Wiley & Sons
ISBN 13 : 111912946X
Total Pages : 512 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Whole Grains and their Bioactives by : Jodee Johnson

Download or read book Whole Grains and their Bioactives written by Jodee Johnson and published by John Wiley & Sons. This book was released on 2019-03-18 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: A review of various types of whole grains, the bioactives present within them, and their health-promoting effects As rates of obesity and other chronic conditions continue to rise, so too does the need for clear and accurate information on the connections between diet and disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace assemble a panel of leading experts to address this issue. The result is a comprehensive examination of the cereal and pseudo-cereal grains and their most important bioactive compounds. Not only does this volume offer summaries of existing research, it also places these findings within the larger context of health promotion and disease prevention. This includes frank discussions on the limitations of existing studies, as well as current gaps in research for those who want to offer evidence-based recommendations to their patients. Topics addressed include: Methodical analyses of domesticated grain species, their horticultural history, nutritional composition, and known effects on health Beneficial properties of certain bioactive compounds found in particular grain species How bioactive compounds work within an individual’s overall diet to increase health and prevent disease Academic and industry researchers, as well as medical practitioners and public health professionals, will appreciate Whole Grains and their Bioactives, not only as an engaging overview of current research, but also as an illuminating contribution to the often-murky debate surrounding health and the human diet.

Barley for Food and Health

Author : Rosemary K. Newman
Publisher : John Wiley & Sons
ISBN 13 : 0470371226
Total Pages : 261 pages
Book Rating : 4.4/5 (73 download)

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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.

Lost Crops of Africa

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309176891
Total Pages : 405 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Lost Crops of Africa by : National Research Council

Download or read book Lost Crops of Africa written by National Research Council and published by National Academies Press. This book was released on 1996-02-14 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club

Distillers Grains

Author : KeShun Liu
Publisher : CRC Press
ISBN 13 : 143981726X
Total Pages : 556 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Distillers Grains by : KeShun Liu

Download or read book Distillers Grains written by KeShun Liu and published by CRC Press. This book was released on 2016-04-19 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, there has been a dramatic increase in grain-based fuel ethanol production in North America and around the world. Whether such production will result in a net energy gain or whether this is sustainable in the long term is under debate, but undoubtedly millions of tons of non-fermented residues are now produced annually for global tr

Encyclopedia of Food Grains

Author : Colin W Wrigley
Publisher : Academic Press
ISBN 13 : 0123947863
Total Pages : 1956 pages
Book Rating : 4.1/5 (239 download)

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Book Synopsis Encyclopedia of Food Grains by : Colin W Wrigley

Download or read book Encyclopedia of Food Grains written by Colin W Wrigley and published by Academic Press. This book was released on 2015-12-17 with total page 1956 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

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

World Grain

Author :
Publisher :
ISBN 13 :
Total Pages : 1000 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis World Grain by :

Download or read book World Grain written by and published by . This book was released on 2005 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Phenolic Compounds in Food

Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 1498722970
Total Pages : 451 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Phenolic Compounds in Food by : Leo M.L. Nollet

Download or read book Phenolic Compounds in Food written by Leo M.L. Nollet and published by CRC Press. This book was released on 2018-01-29 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What’s more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food. In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.

Barley

Author : Sneh Punia
Publisher : CRC Press
ISBN 13 : 1000045145
Total Pages : 126 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis Barley by : Sneh Punia

Download or read book Barley written by Sneh Punia and published by CRC Press. This book was released on 2020-04-23 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical, functional and antioxidant properties in barley flour Deals with the latest development in physical, chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.

Nutrition and Feeding of Organic Poultry, 2nd Edition

Author : Robert Blair
Publisher : CABI
ISBN 13 : 1786392984
Total Pages : 279 pages
Book Rating : 4.7/5 (863 download)

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Book Synopsis Nutrition and Feeding of Organic Poultry, 2nd Edition by : Robert Blair

Download or read book Nutrition and Feeding of Organic Poultry, 2nd Edition written by Robert Blair and published by CABI. This book was released on 2018-09-21 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: 1. Introduction and background -- 2. Aims and principles of organic poultry production -- 3. Elements of poultry nutrition -- 4. Approved ingredients for organic diets -- 5. Diets for organic poultry production -- 6. Choosing the right breed and strain -- 7. Integrating feeding programmes into organic production systems -- 8. Conclusions and recommendations for the future

Handbook of Bioenergy Crop Plants

Author : Chittaranjan Kole
Publisher : CRC Press
ISBN 13 : 1439816859
Total Pages : 874 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Handbook of Bioenergy Crop Plants by : Chittaranjan Kole

Download or read book Handbook of Bioenergy Crop Plants written by Chittaranjan Kole and published by CRC Press. This book was released on 2012-03-22 with total page 874 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the world's population is projected to reach 10 billion or more by 2100, devastating fossil fuel shortages loom in the future unless more renewable alternatives to energy are developed. Bioenergy, in the form of cellulosic biomass, starch, sugar, and oils from crop plants, has emerged as one of the cheaper, cleaner, and environmentally sustainab

Whole Grains

Author : Shabir Ahmad Mir
Publisher : CRC Press
ISBN 13 : 1351104748
Total Pages : 249 pages
Book Rating : 4.3/5 (511 download)

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Book Synopsis Whole Grains by : Shabir Ahmad Mir

Download or read book Whole Grains written by Shabir Ahmad Mir and published by CRC Press. This book was released on 2019-03-04 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products. Key Features: Covers the technology for whole grain processing Promotes the utilization of whole grain products Provides the information about the nutritional components of whole grains Explores the health benefits of whole grains Presents the latest trends and safety concerns of whole grains The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains. This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.

Durum Wheat Chemistry and Technology

Author : Michael Sissons
Publisher : Academic Press
ISBN 13 : 0128104325
Total Pages : 313 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Durum Wheat Chemistry and Technology by : Michael Sissons

Download or read book Durum Wheat Chemistry and Technology written by Michael Sissons and published by Academic Press. This book was released on 2016-04-27 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human healthStudents Scientific libraries and their patrons

Gluten-Free Ancient Grains

Author : John R.N. Taylor
Publisher : Woodhead Publishing
ISBN 13 : 0081008910
Total Pages : 358 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Gluten-Free Ancient Grains by : John R.N. Taylor

Download or read book Gluten-Free Ancient Grains written by John R.N. Taylor and published by Woodhead Publishing. This book was released on 2017-07-21 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes. - Provides a comprehensive overview of non-wheat grains - Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions - Analyzes the nutritional value of ancient grains and their health-promoting qualities

Bakery Products Science and Technology

Author : Weibiao Zhou
Publisher : John Wiley & Sons
ISBN 13 : 1118792076
Total Pages : 1374 pages
Book Rating : 4.1/5 (187 download)

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Book Synopsis Bakery Products Science and Technology by : Weibiao Zhou

Download or read book Bakery Products Science and Technology written by Weibiao Zhou and published by John Wiley & Sons. This book was released on 2014-06-04 with total page 1374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.