Cereal Based Food Products

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Cereal-Based Food Products

Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj,Shabir Ahmad Mir
Cereal Based Food Products Book PDF

Author : Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj,Shabir Ahmad Mir
Publisher : Springer Nature
Page : 367 pages
File Size : 54,7 Mb
Release : 2023-11-06
Category : Technology & Engineering
ISBN : 9783031403088

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Cereal-Based Food Products by Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj,Shabir Ahmad Mir Pdf

Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.

Engineering Aspects of Cereal and Cereal-Based Products

Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
Engineering Aspects of Cereal and Cereal Based Products Book PDF

Author : Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
Publisher : CRC Press
Page : 367 pages
File Size : 49,5 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781439887035

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Engineering Aspects of Cereal and Cereal-Based Products by Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia Pdf

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

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 : 43,8 Mb
Release : 2021-07-30
Category : Medical
ISBN : 9781000164299

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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.

Cereal Grains for the Food and Beverage Industries

Elke K Arendt,Emanuele Zannini
Cereal Grains for the Food and Beverage Industries Book PDF

Author : Elke K Arendt,Emanuele Zannini
Publisher : Elsevier
Page : 519 pages
File Size : 45,7 Mb
Release : 2013-04-09
Category : Technology & Engineering
ISBN : 9780857098924

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Cereal Grains for the Food and Beverage Industries by Elke K Arendt,Emanuele Zannini Pdf

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Rheology and Quality Research of Cereal-Based Food

Anabela Raymundo,María Dolores Torres,Isabel Sousa
Rheology and Quality Research of Cereal Based Food Book PDF

Author : Anabela Raymundo,María Dolores Torres,Isabel Sousa
Publisher : MDPI
Page : 132 pages
File Size : 49,7 Mb
Release : 2021-06-21
Category : Technology & Engineering
ISBN : 9783036505046

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Rheology and Quality Research of Cereal-Based Food by Anabela Raymundo,María Dolores Torres,Isabel Sousa Pdf

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.

Technology of Functional Cereal Products

B R Hamaker
Technology of Functional Cereal Products Book PDF

Author : B R Hamaker
Publisher : Elsevier
Page : 568 pages
File Size : 44,6 Mb
Release : 2007-11-08
Category : Technology & Engineering
ISBN : 9781845693886

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Technology of Functional Cereal Products by B R Hamaker Pdf

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Antonella Pasqualone,Carmine Summo
Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages Book PDF

Author : Antonella Pasqualone,Carmine Summo
Publisher : MDPI
Page : 306 pages
File Size : 45,9 Mb
Release : 2021-06-09
Category : Science
ISBN : 9783036507064

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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages by Antonella Pasqualone,Carmine Summo Pdf

Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

Fatma Boukid
Cereal Based Foodstuffs The Backbone of Mediterranean Cuisine Book PDF

Author : Fatma Boukid
Publisher : Springer Nature
Page : 339 pages
File Size : 54,8 Mb
Release : 2021-04-19
Category : Technology & Engineering
ISBN : 9783030692285

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Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine by Fatma Boukid Pdf

Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.

Cereal Grain-based Functional Foods

Trust Beta,Mary Ellen Camire
Cereal Grain based Functional Foods Book PDF

Author : Trust Beta,Mary Ellen Camire
Publisher : Royal Society of Chemistry
Page : 319 pages
File Size : 49,6 Mb
Release : 2018-09-06
Category : Technology & Engineering
ISBN : 9781788015325

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Cereal Grain-based Functional Foods by Trust Beta,Mary Ellen Camire Pdf

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

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 : 53,9 Mb
Release : 2021-07-29
Category : Medical
ISBN : 9781000164350

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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.

The ICC Handbook of Cereals, Flour, Dough & Product Testing

Stanley P. Cauvain,Linda S. Young
The ICC Handbook of Cereals Flour Dough Product Testing Book PDF

Author : Stanley P. Cauvain,Linda S. Young
Publisher : DEStech Publications, Inc
Page : 511 pages
File Size : 50,8 Mb
Release : 2009
Category : Reference
ISBN : 9781932078992

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The ICC Handbook of Cereals, Flour, Dough & Product Testing by Stanley P. Cauvain,Linda S. Young Pdf

Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.

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 : 46,5 Mb
Release : 2020-12-08
Category : Technology & Engineering
ISBN : 9781119470212

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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

Kent’s Technology of Cereals

N. L. Kent
Kent s Technology of Cereals Book PDF

Author : N. L. Kent
Publisher : Elsevier
Page : 349 pages
File Size : 52,9 Mb
Release : 1994-01-01
Category : Technology & Engineering
ISBN : 9781855736603

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Kent’s Technology of Cereals by N. L. Kent Pdf

This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

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 : 53,7 Mb
Release : 2021-12-22
Category : Technology & Engineering
ISBN : 9781000534719

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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 Grains

Colin Wrigley,Ian Batey,Diane Miskelly
Cereal Grains Book PDF

Author : Colin Wrigley,Ian Batey,Diane Miskelly
Publisher : Woodhead Publishing
Page : 830 pages
File Size : 50,8 Mb
Release : 2016-12-27
Category : Technology & Engineering
ISBN : 9780081007303

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Cereal Grains by Colin Wrigley,Ian Batey,Diane Miskelly Pdf

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods Provides a complete and thorough update to the first edition, analyzing the range of major cereal species Presents detailed advice on the management of cereal quality at each stage of production and processing