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Sinopsis
Cereal grains are a major part of the global diet, but their nutritional benefits depend on how they are processed. This book explores how various techniques influence nutrient content, bioavailability, and food quality. It provides a clear understanding of traditional and modern processing methods, helping professionals optimize grain-based products. This book provides updated information on innovative grain processing techniques and demonstrates how different methods affect dietary value. Helpful for the industrial sector as well as serving as a reliable source for food science and nutrition studies, this book bridges the gap between research and real-world applications, ultimately offering practical and meaningful information for improving cereal-based, health-benefiting food products.
Key Features
- Provides comprehensive knowledge on different kinds of cereal processing methods
- Presents the latest information on the effect of processing methods on the specific nutrients (macro as well as micro) of cereal grains
- Includes techniques to minimize nutrient loss
"Sinopsis" puede pertenecer a otra edición de este libro.
Acerca del autor
Sukhvinder Singh Purewal, Ph.D., is presently working as an assistant professor, University Centre for Research & Development (UCRD), Chandigarh University, Mohali, Punjab, India. In 2018, he was awarded with major research project spanning from 2018 to 2022 from the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests encompass solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidants, and the processing of fruits. Having authored more than 50 research papers in internationally recognized journals, Dr. Purewal has been honored with best poster awards at both national and international conferences. He actively participates as a member of prestigious organizations, including the Association of Microbiologists of India (AMI); the Mycological Society of India (MSI); the Association of Food Scientists and Technologists (AFSTI) in Mysore, India; and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious Young Scientist Award by the renowned AMI in recognition of his outstanding contributions to the field of food microbiology. Furthermore, Dr. Purewal has demonstrated his expertise by publishing an authored book, Millets: Properties, Processing, and Health Benefits, along with six edited books: 1) Maize Nutritional Composition, Processing, and Industrial Uses; 2) Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects, and Commercial Uses; 3) Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives; 4) Colored Cereals Properties, Processing, Health Benefits, and Industrial Uses; 5) Compendium of Clove: Navigating Agriculture, Chemistry, Processing, and Health Benefits with CRC Press, Taylor & Francis Group.
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CEREAL GRAINS PROCESSING METHODS FOR PRESERVING NUTRITIONAL VALUE (HB 2026)
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Cereal Grains (Hardcover)
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Hardcover. Condición: new. Hardcover. Cereal grains are a major part of the global diet, but their nutritional benefits depend on how they are processed. This book explores how various techniques influence nutrient content, bioavailability, and food quality. It provides a clear understanding of traditional and modern processing methods, helping professionals optimize grain-based products. This book provides updated information on innovative grain processing techniques and demonstrates how different methods affect dietary value. Helpful for the industrial sector as well as serving as a reliable source for food science and nutrition studies, this book bridges the gap between research and real-world applications, ultimately offering practical and meaningful information for improving cereal-based, health-benefiting food products.Key FeaturesProvides comprehensive knowledge on different kinds of cereal processing methodsPresents the latest information on the effect of processing methods on the specific nutrients (macro as well as micro) of cereal grainsIncludes techniques to minimize nutrient loss The majority of population relies on cereal grains to fulfill its dietary requirements. This book provides information about the processing mediated (soaking/germination, roasting, fermentation, steam cooking, microwave cooking and milling) changes in nutritional profile of cereals and presents techniques to minimize the nutrients loss. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Nº de ref. del artículo: 9781032639147
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Cereal Grains
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Cereal Grains (Hardcover)
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ISBN 10: 1032639148
ISBN 13: 9781032639147
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Hardcover. Condición: new. Hardcover. Cereal grains are a major part of the global diet, but their nutritional benefits depend on how they are processed. This book explores how various techniques influence nutrient content, bioavailability, and food quality. It provides a clear understanding of traditional and modern processing methods, helping professionals optimize grain-based products. This book provides updated information on innovative grain processing techniques and demonstrates how different methods affect dietary value. Helpful for the industrial sector as well as serving as a reliable source for food science and nutrition studies, this book bridges the gap between research and real-world applications, ultimately offering practical and meaningful information for improving cereal-based, health-benefiting food products.Key FeaturesProvides comprehensive knowledge on different kinds of cereal processing methodsPresents the latest information on the effect of processing methods on the specific nutrients (macro as well as micro) of cereal grainsIncludes techniques to minimize nutrient loss The majority of population relies on cereal grains to fulfill its dietary requirements. This book provides information about the processing mediated (soaking/germination, roasting, fermentation, steam cooking, microwave cooking and milling) changes in nutritional profile of cereals and presents techniques to minimize the nutrients loss. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9781032639147
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Cereal Grains (Hardcover)
Publicado por
Taylor & Francis Ltd, London, 2025
ISBN 10: 1032639148
ISBN 13: 9781032639147
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Hardcover. Condición: new. Hardcover. Cereal grains are a major part of the global diet, but their nutritional benefits depend on how they are processed. This book explores how various techniques influence nutrient content, bioavailability, and food quality. It provides a clear understanding of traditional and modern processing methods, helping professionals optimize grain-based products. This book provides updated information on innovative grain processing techniques and demonstrates how different methods affect dietary value. Helpful for the industrial sector as well as serving as a reliable source for food science and nutrition studies, this book bridges the gap between research and real-world applications, ultimately offering practical and meaningful information for improving cereal-based, health-benefiting food products.Key FeaturesProvides comprehensive knowledge on different kinds of cereal processing methodsPresents the latest information on the effect of processing methods on specific nutrients (macro as well as micro) of cereal grainsIncludes techniques to minimize the nutrients loss The majority of population relies on cereal grains to fulfill its dietary requirements. This book provides information about the processing mediated (soaking/germination, roasting, fermentation, steam cooking, microwave cooking and milling) changes in nutritional profile of cereals and presents techniques to minimize the nutrients loss. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9781032639147
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Cereal Grains: Processing Methods for Preserving Nutritional Value
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