Cereals and Nutraceuticals
Cereals and Nutraceuticals [electronic resource] /
edited by Joginder Singh, Sawinder Kaur, Prasad Rasane, Jyoti Singh.
- 1st ed. 2024.
- XII, 284 p. 20 illus., 16 illus. in color. online resource.
1. Introduction to Nutri-Cereals -- 2. Barley -- 3.Maize -- 4. Oats -- 5. Rye -- 6. Sorghum and Millets -- 7. Teff and Fonio -- 8. Triticale -- 9. Buckwheat -- 10. Quinoa -- 11. Amaranth.
This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance. With changing food habits and increasing health concerns, consumers around the world are opting for a more nutritious diet than that was consumed until recently. Nutricereals are now becoming a food of choice for many and newer products are being developed using them. Thus, a better understanding of these valuable crops is becoming essential. Researchers and scientists around the world have now turned their attention to nutricereals as a cheaper and most important solution to nutritional deficiencies. Processing of these cereals is matter of advanced research in recent times to make it suitable and palatable for human consumption and taste, and hence high emphasis is given on processing and value addition of these cereals. A comprehensive account of these important aspects is highly required. The book covers specific aspects of the nutricereals of consumption pattern and acceptance and the cultivation practices and health benefits associated with their consumption. Considerations on processing, value addition and safety associated with various nutricereals and current and future challenges and the opportunities for its utilization are highlighted in the book. This book forms an important resource on nutricereals for food technologists and food scientists. .
9789819725427
Food science.
Nutrition .
Agriculture.
Botany.
Food Science.
Nutrition.
Agriculture.
Plant Science.
TX341-641
641.3 664
1. Introduction to Nutri-Cereals -- 2. Barley -- 3.Maize -- 4. Oats -- 5. Rye -- 6. Sorghum and Millets -- 7. Teff and Fonio -- 8. Triticale -- 9. Buckwheat -- 10. Quinoa -- 11. Amaranth.
This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance. With changing food habits and increasing health concerns, consumers around the world are opting for a more nutritious diet than that was consumed until recently. Nutricereals are now becoming a food of choice for many and newer products are being developed using them. Thus, a better understanding of these valuable crops is becoming essential. Researchers and scientists around the world have now turned their attention to nutricereals as a cheaper and most important solution to nutritional deficiencies. Processing of these cereals is matter of advanced research in recent times to make it suitable and palatable for human consumption and taste, and hence high emphasis is given on processing and value addition of these cereals. A comprehensive account of these important aspects is highly required. The book covers specific aspects of the nutricereals of consumption pattern and acceptance and the cultivation practices and health benefits associated with their consumption. Considerations on processing, value addition and safety associated with various nutricereals and current and future challenges and the opportunities for its utilization are highlighted in the book. This book forms an important resource on nutricereals for food technologists and food scientists. .
9789819725427
Food science.
Nutrition .
Agriculture.
Botany.
Food Science.
Nutrition.
Agriculture.
Plant Science.
TX341-641
641.3 664
