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001 978-981-97-2542-7
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005 20250516160127.0
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008 240829s2024 si | s |||| 0|eng d
020 _a9789819725427
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050 4 _aTX341-641
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072 7 _aTEC012000
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072 7 _aTDCT
_2thema
082 0 4 _a641.3
_223
082 0 4 _a664
_223
245 1 0 _aCereals and Nutraceuticals
_h[electronic resource] /
_cedited by Joginder Singh, Sawinder Kaur, Prasad Rasane, Jyoti Singh.
250 _a1st ed. 2024.
264 1 _aSingapore :
_bSpringer Nature Singapore :
_bImprint: Springer,
_c2024.
300 _aXII, 284 p. 20 illus., 16 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _a1. 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.
520 _aThis 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. .
541 _fUABC ;
_cPerpetuidad
650 0 _aFood science.
650 0 _aNutrition   .
650 0 _aAgriculture.
650 0 _aBotany.
650 1 4 _aFood Science.
650 2 4 _aNutrition.
650 2 4 _aAgriculture.
650 2 4 _aPlant Science.
700 1 _aSingh, Joginder.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aKaur, Sawinder.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aRasane, Prasad.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aSingh, Jyoti.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9789819725410
776 0 8 _iPrinted edition:
_z9789819725434
776 0 8 _iPrinted edition:
_z9789819725441
856 4 0 _zLibro electrónico
_uhttp://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-981-97-2542-7
912 _aZDB-2-SBL
912 _aZDB-2-SXB
942 _cLIBRO_ELEC
999 _c276180
_d276179