Technology Of Functional Cereal Products

Author : B R Hamaker
Publisher : Elsevier
Page : 568 pages
File Size : 49,7 Mb
Release : 2007-11-08
Category : Technology & Engineering
ISBN : 9781845693886

Get Book

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

Author : Sneh Punia Bangar,Anil Kumar Siroha
Publisher : Springer Nature
Page : 443 pages
File Size : 55,9 Mb
Release : 2022-08-29
Category : Technology & Engineering
ISBN : 9783031056116

Get Book

Functional Cereals and Cereal Foods by Sneh Punia Bangar,Anil Kumar Siroha Pdf

In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview.

Author : Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur
Publisher : CRC Press
Page : 295 pages
File Size : 40,5 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.

Author : Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
Publisher : CRC Press
Page : 356 pages
File Size : 51,6 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781439887035

Get Book

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

Author : Rajan Sharma,Basharat Nabi Dar,Savita Sharma
Publisher : CRC Press
Page : 509 pages
File Size : 51,6 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.

Author : Milica Pojic,Uma Tiwari
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 50,5 Mb
Release : 2020-12-21
Category : Technology & Engineering
ISBN : 9781119470168

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 industry, and academics and advanced students of food technology and food science.

Author : N. L. Kent
Publisher : Elsevier
Page : 349 pages
File Size : 41,7 Mb
Release : 1994-01-01
Category : Technology & Engineering
ISBN : 9781855736603

Get Book

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.

Author : Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj,Shabir Ahmad Mir
Publisher : Springer Nature
Page : 367 pages
File Size : 40,7 Mb
Release : 2023-11-06
Category : Technology & Engineering
ISBN : 9783031403088

Get Book

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.

Author : Samuel A. Matz
Publisher : Unknown
Page : 732 pages
File Size : 40,8 Mb
Release : 1959
Category : Cereal products
ISBN : OCLC:153336998

Get Book

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

Author : Peter Weegels
Publisher : Elsevier
Page : 190 pages
File Size : 42,6 Mb
Release : 2016-06-09
Category : Technology & Engineering
ISBN : 9780128104576

Get Book

Consumer Driven Cereal Innovation by Peter Weegels Pdf

Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers’ demands and expectations. Consumers’ needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer important questions regarding these essential needs. With respect to safety, the cereal industry can already boast of an excellent reputation and a long tradition of safeguarding cereals and their products. But how can one define “healthy ? How does one distinguish between reality and fiction? If the best ways to add health benefits to cereal products are to be determined, the consumer’s palate needs first to be pleased. What are the most cost-effective ways to manufacture grain-based products for safety, health, and palatability? This conference addressed these important questions and this book is the result of the research and insights of many of the brightest minds in grain science today. Areas of Focus - Consumer Driven Cereal Innovation Conference Proceedings Plenary - Papers from Invited Lecturers: Consumer Attitudes Towards Healthy Cereal Products Consumer, Cereals and Health: Trends, Fads and Reality Health Benefits of Whole Grain Products Science Track: Consumer Insights and Nutritional Aspects of Innovative Cereal-based Products - Nutritional and Sensory Quality - Physiology Cereals: Source of High Quality Nutrients - Regulation and Functional Nutrients - Methodology Technology Track: Better processes for Better Nutrition Bioactive Ingredients Product Quality - Product Texture and Quality - Shelf Life - Toxicology

Author : Rajan Sharma,Vikas Nanda,Savita Sharma
Publisher : CRC Press
Page : 544 pages
File Size : 54,9 Mb
Release : 2023-08-14
Category : Technology & Engineering
ISBN : 9781000919271

Get Book

Nutri-Cereals by Rajan Sharma,Vikas Nanda,Savita Sharma Pdf

The term "Nutri-Cereals" has been dedicated to ten cereals due to their unique nutritional benefits. Nutri-Cereals: Nutraceutical and Techno-Functional Potential covers these cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated bio-functional properties and health benefits. Further, it covers techno-functionality of nutri-cereals including rheological properties, emulsification and foaming potential, gelation behavior, color profile and others which dictate the suitability of cereals in finished products. Key Features: Covers diverse biological and functional features of nutri-cereals to dictate their potential as functional ingredients in value-added products Discusses the nutraceutical potential of ten cereals: sorghum, pearl millet, finger millet, foxtail millet, barnyard millet, kodo millet, little millet, proso millet, black wheat and Amaranthus Explains how these grains are ideal ingredients for gluten free food formulations with enhanced bio- and techno-functional characteristics Although many of the nutri-cereals have been known for thousands of years, due to their coarse nature and lack of processing they escaped the human diet. Now, thanks to their excellent agro-economic potential and numerous health benefits, they are once again recognized as functional ingredients. Recently, earmarked investment and funding have been observed for valorization of these crops and thus, this book will help academicians to strengthen future investigations.

Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : CRC Press
Page : 243 pages
File Size : 54,8 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.

Author : Colin Wrigley
Publisher : Elsevier
Page : 552 pages
File Size : 55,8 Mb
Release : 2010-05-20
Category : Technology & Engineering
ISBN : 9781845699529

Get Book

Cereal Grains by Colin Wrigley Pdf

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas. After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments. With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains Examines the use of analytical methods at different stages of the value-addition chain Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments

Author : D. A. V. Dendy,Bogdan J. Dobraszczyk
Publisher : Boom Koninklijke Uitgevers
Page : 454 pages
File Size : 49,5 Mb
Release : 2001
Category : Cereal products
ISBN : 0834217678

Get Book

Cereals and Cereal Products by D. A. V. Dendy,Bogdan J. Dobraszczyk Pdf

Introduction to cereals; The storage and transportation of grains and their products; Postharvest losses; Cereal starches and proteins; NIR techniques in cereals analysis; Wheat and flour; Wheat flour milling; Bread: a unique food; Cookies, cakes, and other flour confectionery; Pasta; Composite and alternative flours; Rice; Maize; Barley; Sorghum and the millets; Oats; Rye and Triticale.

Author : Bozzano G Luisa
Publisher : Elsevier
Page : 441 pages
File Size : 55,5 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780080984384

Get Book

Lipids in Cereal Technology by Bozzano G Luisa Pdf

Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products. Topics range from acyl lipids and non-saponifiable lipids in cereals, such as barley and maize, to lipid metabolism in germinating cereals, physical state of lipids and their technical effects in baking, the effect of storage on the lipids and breadmaking properties of wheat flour, and lipids in pasta and pasta processing. Organized into 19 chapters, this review brings together the knowledge and experience of an international group of experts. It begins with an overview of the fundamental aspects of cereal grain lipids and enzymes. It then discusses the specific cereals, processing, and cereal products. Moreover, the book explains the composition and distribution of lipids in the grain, the biochemical changes that occur when the grain germinates, and the biochemistry of the enzymes involved in lipid degradation. Some chapters focus on wheat and the significance of lipids in milling, flour storage, baking, and pasta manufacture. Other chapters consider individual cereals such as rice, oats, maize, malt, and barley along with corn oil, wheat germ oil, and other cereal products.