Advances In Cereals Processing Technologies

Advances In Cereals Processing Technologies Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Advances In Cereals Processing Technologies book. This book definitely worth reading, it is an incredibly well-written.

Advances in Cereals Processing Technologies

Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Advances in Cereals Processing Technologies Book PDF

Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : CRC Press
Page : 243 pages
File Size : 55,6 Mb
Release : 2021-12-22
Category : Technology & Engineering
ISBN : 9781000534719

Get Book

Advances in Cereals Processing Technologies by Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav Pdf

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Innovative Processing Technologies for Healthy Grains

Milica Pojic,Uma Tiwari
Innovative Processing Technologies for Healthy Grains Book PDF

Author : Milica Pojic,Uma Tiwari
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 53,7 Mb
Release : 2020-12-08
Category : Technology & Engineering
ISBN : 9781119470212

Get Book

Innovative Processing Technologies for Healthy Grains by Milica Pojic,Uma Tiwari Pdf

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain indus

Advances In Processing Technology

Gopal Kumar Sharma
Advances In Processing Technology Book PDF

Author : Gopal Kumar Sharma
Publisher : New India Publishing Agency
Page : 4 pages
File Size : 48,6 Mb
Release : 2021-05-19
Category : Technology & Engineering
ISBN : 9789390083220

Get Book

Advances In Processing Technology by Gopal Kumar Sharma Pdf

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain was also discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of concerned population therapeutic foods has also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations the importance of the technology of weaning and geriatric foods was described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science was elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned especially when these are import worthy products. The science and technological approach of these packing innovations was also well covered.

Cereals Processing Technology

G. Owens
Cereals Processing Technology Book PDF

Author : G. Owens
Publisher : Elsevier
Page : 248 pages
File Size : 49,9 Mb
Release : 2001-03-20
Category : Technology & Engineering
ISBN : 9781855736283

Get Book

Cereals Processing Technology by G. Owens Pdf

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them

Advances in Cereals Processing Technologies

Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Advances in Cereals Processing Technologies Book PDF

Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : CRC Press
Page : 270 pages
File Size : 49,6 Mb
Release : 2021-12-23
Category : Technology & Engineering
ISBN : 9781000534801

Get Book

Advances in Cereals Processing Technologies by Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav Pdf

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Cereal Processing Technologies

Rajan Sharma,Basharat Nabi Dar,Savita Sharma
Cereal Processing Technologies Book PDF

Author : Rajan Sharma,Basharat Nabi Dar,Savita Sharma
Publisher : Unknown
Page : 0 pages
File Size : 51,6 Mb
Release : 2023-08-18
Category : Electronic
ISBN : 1032120800

Get Book

Cereal Processing Technologies by Rajan Sharma,Basharat Nabi Dar,Savita Sharma Pdf

This book reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential.

Advances in Processing Technology

Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Advances in Processing Technology Book PDF

Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : CRC Press
Page : 340 pages
File Size : 53,6 Mb
Release : 2021-11-30
Category : Technology & Engineering
ISBN : 9781000505559

Get Book

Advances in Processing Technology by Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav Pdf

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Bioactive Factors and Processing Technology for Cereal Foods

Jing Wang,Baoguo Sun,Rong Tsao
Bioactive Factors and Processing Technology for Cereal Foods Book PDF

Author : Jing Wang,Baoguo Sun,Rong Tsao
Publisher : Springer
Page : 259 pages
File Size : 40,9 Mb
Release : 2019-07-12
Category : Technology & Engineering
ISBN : 9789811361678

Get Book

Bioactive Factors and Processing Technology for Cereal Foods by Jing Wang,Baoguo Sun,Rong Tsao Pdf

This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.

Chemistry and Technology of Cereals as Food and Feed

Samuel A. Matz
Chemistry and Technology of Cereals as Food and Feed Book PDF

Author : Samuel A. Matz
Publisher : Springer Science & Business Media
Page : 778 pages
File Size : 54,8 Mb
Release : 1991-04-30
Category : Technology & Engineering
ISBN : 0442308302

Get Book

Chemistry and Technology of Cereals as Food and Feed by Samuel A. Matz Pdf

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Conventional and Advanced Food Processing Technologies

Suvendu Bhattacharya
Conventional and Advanced Food Processing Technologies Book PDF

Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
Page : 744 pages
File Size : 43,8 Mb
Release : 2014-09-26
Category : Technology & Engineering
ISBN : 9781118406304

Get Book

Conventional and Advanced Food Processing Technologies by Suvendu Bhattacharya Pdf

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

The Water-Food-Energy Nexus

I. M. Mujtaba,R. Srinivasan,N. O. Elbashir
The Water Food Energy Nexus Book PDF

Author : I. M. Mujtaba,R. Srinivasan,N. O. Elbashir
Publisher : CRC Press
Page : 768 pages
File Size : 48,9 Mb
Release : 2017-09-11
Category : Technology & Engineering
ISBN : 9781498760843

Get Book

The Water-Food-Energy Nexus by I. M. Mujtaba,R. Srinivasan,N. O. Elbashir Pdf

Exponential growth of the worldwide population requires increasing amounts of water, food, and energy. However, as the quantity of available fresh water and energy sources directly affecting cost of food production and transportation diminishes, technological solutions are necessary to secure sustainable supplies. In direct response to this reality, this book focuses on the water-energy-food nexus and describes in depth the challenges and processes involved in efficient water and energy production and management, wastewater treatment, and impact upon food and essential commodities. The book is organized into 4 sections on water, food, energy, and the future of sustainability, highlighting the interplay among these topics. The first section emphasizes water desalination, water management, and wastewater treatment. The second section discusses cereal processing, sustainable food security, bioenergy in food production, water and energy consumption in food processing, and mathematical modeling for food undergoing phase changes. The third section discusses fossil fuels, biofuels, synthetic fuels, renewable energy, and carbon capture. Finally, the book concludes with a discussion of the future of sustainability, including coverage of the role of molecular thermodynamics in developing processes and products, green engineering in process systems, petrochemical water splitting, petrochemical approaches to solar hydrogen generation, design and operation strategy of energy-efficient processes, and the sustainability of process, supply chain, and enterprise.

Cereals and Cereal-Based Foods

Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur
Cereals and Cereal Based Foods Book PDF

Author : Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur
Publisher : CRC Press
Page : 340 pages
File Size : 50,8 Mb
Release : 2021-07-30
Category : Medical
ISBN : 9781000164299

Get Book

Cereals and Cereal-Based Foods by Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur Pdf

This book 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. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. 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. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.

Extrusion Cooking

R Guy
Extrusion Cooking Book PDF

Author : R Guy
Publisher : Elsevier
Page : 216 pages
File Size : 42,7 Mb
Release : 2001-06-25
Category : Technology & Engineering
ISBN : 9781855736313

Get Book

Extrusion Cooking by R Guy Pdf

Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products. The first part of Extrusion Cooking looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products. The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods. Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products. A key reference to improving efficeincy and quality on extruded products

Cereal Processing Technologies

Rajan Sharma,Basharat Nabi Dar,Savita Sharma
Cereal Processing Technologies Book PDF

Author : Rajan Sharma,Basharat Nabi Dar,Savita Sharma
Publisher : CRC Press
Page : 509 pages
File Size : 42,9 Mb
Release : 2023-10-03
Category : Technology & Engineering
ISBN : 9781000913705

Get Book

Cereal Processing Technologies by Rajan Sharma,Basharat Nabi Dar,Savita Sharma Pdf

Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance. Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products. Key Features: Focuses on different cereals for nutritive and functional characteristics Explores mechanical, biological, thermal and non-thermal processing treatments of cereals Presents impact of different treatments on biological and techno-functional properties of cereals Discusses characteristics of the processed products The contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.

Cereals and Cereal-Based Foods

Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur
Cereals and Cereal Based Foods Book PDF

Author : Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur
Publisher : CRC Press
Page : 295 pages
File Size : 46,5 Mb
Release : 2021-07-29
Category : Medical
ISBN : 9781000164350

Get Book

Cereals and Cereal-Based Foods by Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur Pdf

This book 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. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. 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. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.