عنوان

Whole grains :

شابک

135110473X

شابک

1351104748

شابک

1351104756

شابک

1351104764

شابک

9781351104739

شابک

9781351104746

شابک

9781351104753

شابک

9781351104760

شابک اشتباه

0815382421

شابک اشتباه

9780815382423

عنوان اصلي

Whole grains :

نام عام مواد

[Book]

ساير اطلاعات عنواني

processing, product development and nutritional aspects /

نام نخستين پديدآور

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

محل نشرو پخش و غیره

Boca Raton :

نام ناشر، پخش کننده و غيره

CRC Press/Taylor & Francis Group,

تاریخ نشرو بخش و غیره

[2019]

نام خاص و کميت اثر

1 online resource

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

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

بدون عنوان

0

متن يادداشت

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.

منبع سفارش / آدرس اشتراک

Ingram Content Group

شماره انبار

9781351104746

عنوان

Whole grains

شماره استاندارد بين المللي کتاب و موسيقي

9780815382423 (hardback : alk. paper)

موضوع مستند نشده

Grain in human nutrition.

موضوع مستند نشده

Grain-- Processing.

موضوع مستند نشده

Grain.

موضوع مستند نشده

Grain in human nutrition.

موضوع مستند نشده

Grain-- Processing.

موضوع مستند نشده

Grain.

موضوع مستند نشده

MEDICAL-- Nutrition.

موضوع مستند نشده

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

موضوع مستند نشده

TECHNOLOGY-- Food Science.

موضوع مستند نشده

TDCT

موضوع مستند نشده

TEC-- 012000

شماره

ويراست

شماره رده

مستند نام اشخاص تاييد نشده

Manickavasagan, A.

مستند نام اشخاص تاييد نشده

Mir, Shabir Ahmad

مستند نام اشخاص تاييد نشده

Shah, Manzoor Ahmad

تاريخ عمليات

20200822134914.0

قواعد فهرست نويسي ( بخش توصيفي )

rda

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y