Technology For Tomorrow Need For Technological Innovation In Dietary Assessment

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TECHNOLOGY FOR TOMORROW NEED FOR TECHNOLOGICAL INNOVATION IN DIETARY ASSESSMENT

Author : Cynthia Le Mons
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (116 download)

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Book Synopsis TECHNOLOGY FOR TOMORROW NEED FOR TECHNOLOGICAL INNOVATION IN DIETARY ASSESSMENT by : Cynthia Le Mons

Download or read book TECHNOLOGY FOR TOMORROW NEED FOR TECHNOLOGICAL INNOVATION IN DIETARY ASSESSMENT written by Cynthia Le Mons and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent advancements in technology in dietary assessment, specifically use of mobile phone and digital imaging of food, are promising areas in nutrition research and practice. Using mobile phones to record dietary intake and photograph food prior to consumption can be an effective method for dietary analysis, reducing reliance on self-report and recall. Research continues to focus on refining and creating new assessment methods to evaluate food intake with higher degrees of accuracy. Wearable and mobile phone technologies have seen vast advances in recent years which allows for continuous collection of biometric data, which can be integrated into nutrition assessment. This can reduce participant burden and provide more accurate, consistent data for a variety of health measures. The extensive availability and increasing use of mobile apps for nutrition-based health interventions makes evaluation of the quality of these apps crucial for integration into nutritional counseling. The purpose of this poster is to introduce the audience to current and future mobile technology used in the areas of personal care, nutrition assessment and research; increase understanding of what patients want in a mobile device and learn how to evaluate mobile devices using a validated tool and integrate mobile devices into clinical practice. There are challenges but many opportunities for use of technology in the area nutritional care, which can positively impact patient health outcomes.

Food Tech Transitions

Author : Cinzia Piatti
Publisher : Springer Nature
ISBN 13 : 3030210596
Total Pages : 174 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Food Tech Transitions by : Cinzia Piatti

Download or read book Food Tech Transitions written by Cinzia Piatti and published by Springer Nature. This book was released on 2019-10-23 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. This book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an overview of the technological and ecological changes currently shaping the food industry and society at large, authors tackle recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues. Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic). The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.

Innovative Food Processing Technologies

Author :
Publisher : Elsevier
ISBN 13 : 0128157828
Total Pages : 2482 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Innovative Food Processing Technologies by :

Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Handbook of Research on Innovation, Differentiation, and New Technologies in Tourism, Hotels, and Food Service

Author : Fernandes, Gonçalo Poeta
Publisher : IGI Global
ISBN 13 : 1668469871
Total Pages : 410 pages
Book Rating : 4.6/5 (684 download)

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Book Synopsis Handbook of Research on Innovation, Differentiation, and New Technologies in Tourism, Hotels, and Food Service by : Fernandes, Gonçalo Poeta

Download or read book Handbook of Research on Innovation, Differentiation, and New Technologies in Tourism, Hotels, and Food Service written by Fernandes, Gonçalo Poeta and published by IGI Global. This book was released on 2023-08-25 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tourism and hospitality are increasingly becoming more complex, having grown exponentially over the last decade. As the industry becomes more complex, new demands arise regarding its overall organization and operations, which call for not only more experienced and specialized staff, but also advanced technological solutions that support new paradigms and expectations. The Handbook of Research on Innovation, Differentiation, and New Technologies in Tourism, Hotels, and Food Service discusses the current changes and challenges in tourism and hospitality. Covering key topics such as entrepreneurship, local development, and technology, this major reference work is ideal for managers, entrepreneurs, business owners, industry professionals, researchers, academicians, scholars, practitioners, instructors, and students.

Disruptive Technologies, Innovation and Global Redesign: Emerging Implications

Author : Ekekwe, Ndubuisi
Publisher : IGI Global
ISBN 13 : 1466601353
Total Pages : 603 pages
Book Rating : 4.4/5 (666 download)

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Book Synopsis Disruptive Technologies, Innovation and Global Redesign: Emerging Implications by : Ekekwe, Ndubuisi

Download or read book Disruptive Technologies, Innovation and Global Redesign: Emerging Implications written by Ekekwe, Ndubuisi and published by IGI Global. This book was released on 2012-02-29 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book provides case studies as well as practical and theoretical chapters on the issues surrounding disruptive technologies, innovation, and global redesign"--Provided by publisher.

Innovative Technologies in Seafood Processing

Author : Yesim Ozogul
Publisher : CRC Press
ISBN 13 : 1000566870
Total Pages : 301 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Innovative Technologies in Seafood Processing by : Yesim Ozogul

Download or read book Innovative Technologies in Seafood Processing written by Yesim Ozogul and published by CRC Press. This book was released on 2019-09-04 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features  Reviews novel process technologies applied in the seafood industry  Highlights processing effects on product quality and safety of treated seafood  Focuses on the development of safe and effective natural antimicrobials and additives  Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.

Innovative Food Science and Emerging Technologies

Author : Sabu Thomas
Publisher : CRC Press
ISBN 13 : 1351360264
Total Pages : 571 pages
Book Rating : 4.3/5 (513 download)

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Book Synopsis Innovative Food Science and Emerging Technologies by : Sabu Thomas

Download or read book Innovative Food Science and Emerging Technologies written by Sabu Thomas and published by CRC Press. This book was released on 2018-09-03 with total page 571 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Low-Cost, Low-Tech Innovation

Author : Vijay Vyas
Publisher : Routledge
ISBN 13 : 1136686606
Total Pages : 180 pages
Book Rating : 4.1/5 (366 download)

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Book Synopsis Low-Cost, Low-Tech Innovation by : Vijay Vyas

Download or read book Low-Cost, Low-Tech Innovation written by Vijay Vyas and published by Routledge. This book was released on 2014-11-13 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries. This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful. Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.

Business Environment and Technological Innovation- Emerging Trends

Author : Dr M Ganesh Babu, Dr C Suresh, Dr B Nagarjuna, Dr G Vani, Dr Amb.ParinSomani
Publisher : Archers & Elevators Publishing House
ISBN 13 : 9390996430
Total Pages : pages
Book Rating : 4.3/5 (99 download)

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Book Synopsis Business Environment and Technological Innovation- Emerging Trends by : Dr M Ganesh Babu, Dr C Suresh, Dr B Nagarjuna, Dr G Vani, Dr Amb.ParinSomani

Download or read book Business Environment and Technological Innovation- Emerging Trends written by Dr M Ganesh Babu, Dr C Suresh, Dr B Nagarjuna, Dr G Vani, Dr Amb.ParinSomani and published by Archers & Elevators Publishing House. This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Innovative Technologies for Food Preservation

Author : Francisco J. Barba
Publisher : Academic Press
ISBN 13 : 0128110325
Total Pages : 329 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Innovative Technologies for Food Preservation by : Francisco J. Barba

Download or read book Innovative Technologies for Food Preservation written by Francisco J. Barba and published by Academic Press. This book was released on 2017-09-21 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Innovative Food Processing Technologies

Author : Kai Knoerzer, PhD
Publisher : John Wiley & Sons
ISBN 13 : 0813817544
Total Pages : 410 pages
Book Rating : 4.8/5 (138 download)

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Book Synopsis Innovative Food Processing Technologies by : Kai Knoerzer, PhD

Download or read book Innovative Food Processing Technologies written by Kai Knoerzer, PhD and published by John Wiley & Sons. This book was released on 2011-04-19 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.

Advances in Food Traceability Techniques and Technologies

Author : Montserrat Espiñeira
Publisher : Woodhead Publishing
ISBN 13 : 0081003218
Total Pages : 404 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Advances in Food Traceability Techniques and Technologies by : Montserrat Espiñeira

Download or read book Advances in Food Traceability Techniques and Technologies written by Montserrat Espiñeira and published by Woodhead Publishing. This book was released on 2016-06-18 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

Innovative and Emerging Technologies in the Bio-marine Food Sector

Author : Marco Garcia-Vaquero
Publisher : Academic Press
ISBN 13 : 0128204427
Total Pages : 556 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Innovative and Emerging Technologies in the Bio-marine Food Sector by : Marco Garcia-Vaquero

Download or read book Innovative and Emerging Technologies in the Bio-marine Food Sector written by Marco Garcia-Vaquero and published by Academic Press. This book was released on 2021-11-30 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource. Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements

Patterns of Technological and Non-Technological Innovation in the Italian Food and Food Retail Industries

Author : Eleonora Bartoloni
Publisher : EGEA spa
ISBN 13 : 8823813166
Total Pages : 108 pages
Book Rating : 4.8/5 (238 download)

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Book Synopsis Patterns of Technological and Non-Technological Innovation in the Italian Food and Food Retail Industries by : Eleonora Bartoloni

Download or read book Patterns of Technological and Non-Technological Innovation in the Italian Food and Food Retail Industries written by Eleonora Bartoloni and published by EGEA spa. This book was released on 2013-11-17T00:00:00+01:00 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation patterns in the food and food retail industries have been analyzed and compared with the more general patterns found in the manufacturing and wholesale retail sectors. We find that the food industry, despite its relevance within manufacturing, is still characterized by a lower propensity to innovate. This fact is particularly relevant if one considers that technological innovation may have significant effects on firmsŐ performance and thus it may affect their future growth perspectives. This is crucial in the current Italian economic framework, which is characterized by a general decrease in internal demand and by a sharp decrease in familiesŐ real disposable income. In this context, food industry firms may be able to expand their production by creating new opportunities with new and better goods, and/or by increasing their export capacity. We suggest that technological and non-technological patterns of innovation should be considered simultaneously, as the former typically implies the acquisition of internal (to the firm) capabilities brought about by other activities aimed at improving the internal organization, or at gaining a better understanding of market evolution.

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Author : Craig Leadley
Publisher : Woodhead Publishing
ISBN 13 : 1782424709
Total Pages : 310 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies by : Craig Leadley

Download or read book Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies written by Craig Leadley and published by Woodhead Publishing. This book was released on 2015-11-18 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Innovative Processing Technologies for Foods with Bioactive Compounds

Author : Jorge J. Moreno
Publisher : CRC Press
ISBN 13 : 1498714854
Total Pages : 326 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Innovative Processing Technologies for Foods with Bioactive Compounds by : Jorge J. Moreno

Download or read book Innovative Processing Technologies for Foods with Bioactive Compounds written by Jorge J. Moreno and published by CRC Press. This book was released on 2016-08-05 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.

Innovative Processing Technologies for Healthy Grains

Author : Milica Pojic
Publisher : John Wiley & Sons
ISBN 13 : 1119470218
Total Pages : 304 pages
Book Rating : 4.1/5 (194 download)

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Book Synopsis Innovative Processing Technologies for Healthy Grains by : Milica Pojic

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 indus