عنوان

Whole grains :

(Number (ISBN

135110473X

(Number (ISBN

1351104748

(Number (ISBN

1351104756

(Number (ISBN

1351104764

(Number (ISBN

9781351104739

(Number (ISBN

9781351104746

(Number (ISBN

9781351104753

(Number (ISBN

9781351104760

Erroneous ISBN

0815382421

Erroneous ISBN

9780815382423

Title Proper

Whole grains :

General Material Designation

[Book]

Other Title Information

processing, product development and nutritional aspects /

First Statement of Responsibility

edited by Shabir Ahmad Mir, Annamalai Manickavasagan, Manzoor Ahmad Shah.

Place of Publication, Distribution, etc.

Boca Raton :

Name of Publisher, Distributor, etc.

CRC Press/Taylor & Francis Group,

Date of Publication, Distribution, etc.

[2019]

Specific Material Designation and Extent of Item

1 online resource

Text of Note

Includes bibliographical references and index.

Text of Note

Cover; Half Title; Title Page; Copyright Page; Table of Contents; Preface; About the Editors; Contributors; 1: Amaranth; 2: Barley; 3: Brown Rice; 4: Buckwheat; 5: Maize; 6: Millets; 7: Oats; 8: Quinoa; 9: Rye; 10: Sorghum; 11: Wheat; 12: Trends in Whole Grain Processing Technology and Product Development; 13: Food Safety Management of Whole Grains; Index

0

Text of Note

Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products. Key Features: Covers the technology for whole grain processing Promotes the utilization of whole grain products Provides the information about the nutritional components of whole grains Explores the health benefits of whole grains Presents the latest trends and safety concerns of whole grains The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains. This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.

Source for Acquisition/Subscription Address

Ingram Content Group

Stock Number

9781351104746

Title

Whole grains

International Standard Book Number

9780815382423 (hardback : alk. paper)

Grain in human nutrition.

Grain-- Processing.

Grain.

Grain in human nutrition.

Grain-- Processing.

Grain.

MEDICAL-- Nutrition.

TECHNOLOGY & ENGINEERING-- Agriculture-- Agronomy-- Crop Science.

TECHNOLOGY-- Food Science.

TDCT

TEC-- 012000

Number

Edition

Class number

Manickavasagan, A.

Mir, Shabir Ahmad

Shah, Manzoor Ahmad

Date of Transaction

20200822134914.0

Cataloguing Rules (Descriptive Conventions))

rda

Electronic name

[Book]

Y