Nutritional Quality Of Cereal Grains

Author : R. Henry,P. Kettlewell
Publisher : Springer Science & Business Media
Page : 491 pages
File Size : 44,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789400915138

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Cereal Grain Quality by R. Henry,P. Kettlewell Pdf

Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Author : Colin Wrigley,Ian Batey,Diane Miskelly
Publisher : Woodhead Publishing
Page : 830 pages
File Size : 51,8 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

Author : Robert August Olson,K. J. Frey
Publisher : Unknown
Page : 540 pages
File Size : 45,6 Mb
Release : 1987
Category : Cereals as food
ISBN : WISC:89014688709

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Nutritional Quality of Cereal Grains by Robert August Olson,K. J. Frey Pdf

This monograph looks at the nutritional value of cereal grains, reviews the relationship of grain yield and nutritional quality, studies the modification of nutritional quality by environment and production practices, and examines cereal vegetation as a source of forage. Rice, wheat, rye, triticale, corn, barley, sorghum, pearl millet, and oat are covered.

Author : Geoffrey Howard Bourne
Publisher : S. Karger AG (Switzerland)
Page : 276 pages
File Size : 41,7 Mb
Release : 1989
Category : Beans
ISBN : WISC:89016249682

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Nutritional Value of Cereal Products, Beans, and Starches by Geoffrey Howard Bourne Pdf

Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
Page : 752 pages
File Size : 54,9 Mb
Release : 2016-04-19
Category : Medical
ISBN : 9781439882092

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Cereal Grains by Sergio O. Serna-Saldivar Pdf

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

Author : Sewa Ram
Publisher : New India Publishing
Page : 330 pages
File Size : 54,8 Mb
Release : 2009-08
Category : Cereal products
ISBN : 9380235070

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Cereals by Sewa Ram Pdf

Written by Principal Scientist (DWR) Karnal, Haryana the book carries up-to-date information on all the methods, techniques and processes of quality improvement from the stage of growing to making of the end product of major cereal crops.

Author : Gulzar Ahmad Nayik,Tabussam Tufail,Faqir Muhammad Anjum,Mohammad Javed Ansari
Publisher : CRC Press
Page : 447 pages
File Size : 41,8 Mb
Release : 2023-03-07
Category : Technology & Engineering
ISBN : 9781000831863

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Cereal Grains by Gulzar Ahmad Nayik,Tabussam Tufail,Faqir Muhammad Anjum,Mohammad Javed Ansari Pdf

Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality. Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing. Key Features: Contains comprehensive information on general composition and properties of cereals. Discusses the recent advances in cereal technology Provides knowledge on bioactive characterization of cereal grains Contain information on future aspect of grain quality and allergens in cereal grains This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.

Author : Elke K Arendt,Emanuele Zannini
Publisher : Elsevier
Page : 512 pages
File Size : 42,5 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

Author : Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur
Publisher : CRC Press
Page : 340 pages
File Size : 53,7 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.

Author : Aakash K. Goyal
Publisher : BoD – Books on Demand
Page : 246 pages
File Size : 51,9 Mb
Release : 2021-12-08
Category : Health & Fitness
ISBN : 9781839691638

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Cereal Grains by Aakash K. Goyal Pdf

Over the past 50 years, cereals such as maize, rice, wheat, sorghum, and barley have emerged as rapidly evolving crops because of new technologies and advances in agronomy, breeding, biotechnology, genetics, and so on. Population growth and climate change have led to new challenges, among which are feeding the growing global population and mitigating adverse effects on the environment. One way to deal with these issues is through sustainable cereal production. This book discusses ways to achieve sustainable production of cereals via agronomy, breeding, transcriptomics, proteomics, and metabolomics. Chapters review research, examine challenges, and present prospects in the field. This volume is an excellent resource for students, researchers, and scientists interested in and working in the area of sustainable crop production.

Author : Harold Ludwig Wilcke
Publisher : Unknown
Page : 354 pages
File Size : 47,5 Mb
Release : 1977
Category : Cereals as food
ISBN : CORNELL:31924001748452

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Improving the Nutrient Quality of Cereals by Harold Ludwig Wilcke 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

Author : Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah
Publisher : CRC Press
Page : 249 pages
File Size : 45,9 Mb
Release : 2019-03-04
Category : Health & Fitness
ISBN : 9781351104746

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Whole Grains by Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah Pdf

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.

Author : Callie Mae (Williams) Coons
Publisher : Unknown
Page : 156 pages
File Size : 48,5 Mb
Release : 1968
Category : Cereals as food
ISBN : UCD:31175028895657

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Selected References on Cereal Grains in Protein Nutrition by Callie Mae (Williams) Coons Pdf

Author : G. González-Ortiz,M. R. Bedford,K. E. Bach Knudsen,C. M. Courtin,H. L. Classen
Publisher : Brill Wageningen Academic
Page : 0 pages
File Size : 46,8 Mb
Release : 2019
Category : TECHNOLOGY & ENGINEERING
ISBN : 9086863426

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The Value of Fibre by G. González-Ortiz,M. R. Bedford,K. E. Bach Knudsen,C. M. Courtin,H. L. Classen Pdf

Dietary fibre has been associated with impaired nutrient utilisation and reduced animal performance. A minimum amount of dietary fibre is required to maintain normal physiological functions in the gastrointestinal tract. This book reviews the latest advances in the understanding of dietary fibre for animal nutrition. Fibre clearly has more value than was once thought. This book attempts to define not only the analytical constraints but also the advances in understanding its role in intestinal development and health in both swine and poultry. It identifies how we can exploit fibre to the advantage of the host. Stimulating the gastrointestinal microbiota (often referred to as the second brain) to digest more fibre creates a more favourable environment for intestinal health. This outcome is especially important in antibiotic free diets. The type of fibre employed, the use of exogenous enzymes and the interaction between them, the gastrointestinal microbiota and the host will be covered in detail throughout the chapters. This book discusses the practical application of this research and has been written for all animal scientists, nutritionists, feed producers and anyone interested in exploring new developments in the understanding of dietary fibre.