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- Technology of Functional Cereal Products
- Author : B R Hamaker
- Publsiher : Elsevier
- Release : 08 November 2007
- ISBN : 1845693884
- Pages : 568 pages
- Rating : /5 from reviews
GET THIS BOOKTechnology of Functional Cereal Products
Download or read book entitled Technology of Functional Cereal Products by author: B R Hamaker which was release on 08 November 2007 and published by Elsevier with total page 568 pages . This book available in PDF, EPUB and Kindle Format. 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
- Author : B R Hamaker
- Publisher : Elsevier
- Release Date : 2007-11-08
- Total pages : 568
- ISBN : 1845693884
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Summary : 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 ...
- Author : Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
- Publisher : CRC Press
- Release Date : 2016-04-19
- Total pages : 367
- ISBN : 1845693884
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Summary : Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the ...
- Author : Colin Wrigley
- Publisher : Elsevier
- Release Date : 2010-05-20
- Total pages : 552
- ISBN : 1845693884
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Summary : Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing ...
- Author : Elke Arendt,Fabio Dal Bello
- Publisher : Elsevier
- Release Date : 2011-04-28
- Total pages : 464
- ISBN : 1845693884
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Summary : Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring ...
- Author : S P Cauvain
- Publisher : Elsevier
- Release Date : 2012-04-25
- Total pages : 832
- ISBN : 1845693884
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Summary : The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book ...
- Author : Özlem Tokuşoğlu,Clifford A Hall III
- Publisher : CRC Press
- Release Date : 2011-03-14
- Total pages : 473
- ISBN : 1845693884
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Summary : Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial ...
- Author : Joyce I. Boye
- Publisher : John Wiley & Sons
- Release Date : 2015-02-04
- Total pages : 400
- ISBN : 1845693884
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Summary : For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in ...
- Author : AACC International. Cereals&Europe. Spring Meeting,Peter Louis Weegels
- Publisher : Amer Assn of Cereal Chemists
- Release Date : 2008
- Total pages : 190
- ISBN : 1845693884
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Summary : Read online Consumer Driven Cereal Innovation written by AACC International. Cereals&Europe. Spring Meeting,Peter Louis Weegels, published by Amer Assn of Cereal Chemists which was released on 2008. Download full Consumer Driven Cereal Innovation Books now! Available in PDF, ePub and Kindle....
- Author : D. Mudgil,S. Barak
- Publisher : Scientific Publishers
- Release Date : 2017-02-01
- Total pages : 396
- ISBN : 1845693884
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Summary : The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to ...
- Author : R. Carl Hoseney
- Publisher : Amer Assn of Cereal Chemists
- Release Date : 1994-01-01
- Total pages : 378
- ISBN : 1845693884
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Summary : Structure of Cereals. Starch. Proteins of Cereals. Minor Constituents of Cereals. Storage of Cereals. Dry Milling of Cereals. Wet Milling: Production of Starch, Oil, and Protein. Rice, Oat, and Barley Processing. Malting and Brewing. Gluten Proteins. Rheology of Doughs and Batters. Yeast-Leavened Products. Soft Wheat Products. Glass Transition and Its ...
- Author : Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
- Publisher : John Wiley & Sons
- Release Date : 2012-05-01
- Total pages : 328
- ISBN : 1845693884
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Summary : Edited and authored by an international team of respected researchers, this book provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food product research and development, functional foods ...
- Author : Milica Pojic,Uma Tiwari
- Publisher : John Wiley & Sons
- Release Date : 2020-12-21
- Total pages : 304
- ISBN : 1845693884
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Summary : 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 ...
- Author : Taylor & Francis Group
- Publisher : Apple Academic Press
- Release Date : 2020-12-15
- Total pages : 341
- ISBN : 1845693884
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Summary : 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 ...
- Author : Anonim
- Publisher : Unknown
- Release Date : 2013-01-01
- Total pages : 212
- ISBN : 1845693884
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Summary : Read online BAKERY SCIENCE AND CEREAL TECHNOLOGY written by , published by which was released on 2013-01-01. Download full BAKERY SCIENCE AND CEREAL TECHNOLOGY Books now! Available in PDF, ePub and Kindle....
- Author : Y. H. Hui,Ramesh C. Chandan,Stephanie Clark,Nanna A. Cross,Joannie C. Dobbs,William J. Hurst,Leo M. L. Nollet,Eyal Shimoni,Nirmal Sinha,Erika B. Smith,Somjit Surapat,Alan Titchenal,Fidel Toldrá
- Publisher : John Wiley & Sons
- Release Date : 2007-04-27
- Total pages : 1248
- ISBN : 1845693884
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Summary : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and ...
