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Cereals and Cereal-Based Foods - Functional Benefits and Technological Advances for Nutrition and Healthcare (Relié)
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Résumé
This volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains.
Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. The volume is divided into four sections : - Functional Benefits of Cereal Grains discusses the health benefits of some selected grains that constituted staple food in the past but have lost their importance in modern times.
- Technological Advances in Cereals covers new approaches in the processing of cereals that ensure maximum retention of health-benefitting components of cereal grains. - Novel Strategies to Enhance Bioactives in Cereals integrates traditional as well as modern technologies with new approaches for improving functional benefits of cereal-based foods. - Role of Cereals in Disease Management elaborates on the specific role of cereal bioactives in prevention of some chronic diseases.
Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. The volume is divided into four sections : - Functional Benefits of Cereal Grains discusses the health benefits of some selected grains that constituted staple food in the past but have lost their importance in modern times.
- Technological Advances in Cereals covers new approaches in the processing of cereals that ensure maximum retention of health-benefitting components of cereal grains. - Novel Strategies to Enhance Bioactives in Cereals integrates traditional as well as modern technologies with new approaches for improving functional benefits of cereal-based foods. - Role of Cereals in Disease Management elaborates on the specific role of cereal bioactives in prevention of some chronic diseases.
Fiche technique
- Date de parution : 30/07/2021
- Editeur : APPLE ACADEMIC PRESS INC.
- ISBN : 978-1-77188-944-5
- EAN : 9781771889445
- Format : Grand Format
- Présentation : Relié
- Nb. de pages : 319 pages
- Poids : 0.695 Kg
- Dimensions : 16,0 cm × 24,0 cm × 2,0 cm
À propos des auteurs
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus. He was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the Twentieth Century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering.
During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written over 200 journal articles and several textbooks and has edited over 75 books. Kamaljit Kaur, PhD, is Assistant Professor in the Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. She has acquired proficiency in the field of food technology through her experience in food industries, teaching, and research at various levels for more than 12 years.
She made a significant contribution in the field of research in food technology and has published more than 40 research papers, abstracts in conferences, book chapters, and practical manuals. She has attended advanced specialized training programs and has delivered invaed and general lectures to scientific faculty, students, young entrepreneurs, and farmers. Jaspreet Kaur, PhD, is Assistant Food Technologist in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India.
Dr. Kaur has published many research papers and has been actively involved in research projects. She was a research associate at the Indian Council of Agricultural Research—Central Institute of Post-Harvest Engineering and Technology. She has worked in areas such as product development, advanced quality analysis, development of commercially viable technologies, convenience foods, composite foods, food adulteration, etc.
Sh has also been active in innovations in traditional Indian dairy products and is guiding postgraduate students in this area.
During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written over 200 journal articles and several textbooks and has edited over 75 books. Kamaljit Kaur, PhD, is Assistant Professor in the Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. She has acquired proficiency in the field of food technology through her experience in food industries, teaching, and research at various levels for more than 12 years.
She made a significant contribution in the field of research in food technology and has published more than 40 research papers, abstracts in conferences, book chapters, and practical manuals. She has attended advanced specialized training programs and has delivered invaed and general lectures to scientific faculty, students, young entrepreneurs, and farmers. Jaspreet Kaur, PhD, is Assistant Food Technologist in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India.
Dr. Kaur has published many research papers and has been actively involved in research projects. She was a research associate at the Indian Council of Agricultural Research—Central Institute of Post-Harvest Engineering and Technology. She has worked in areas such as product development, advanced quality analysis, development of commercially viable technologies, convenience foods, composite foods, food adulteration, etc.
Sh has also been active in innovations in traditional Indian dairy products and is guiding postgraduate students in this area.
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