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.
General
Imprint: |
Wiley-Blackwell
|
Country of origin: |
United States |
Release date: |
December 2020 |
Authors: |
M Pojic
|
Dimensions: |
253 x 176 x 23mm (L x W x T) |
Format: |
Hardcover
|
Pages: |
304 |
ISBN-13: |
978-1-119-47016-8 |
Categories: |
Books >
Professional & Technical >
Agriculture & farming >
General
|
LSN: |
1-119-47016-1 |
Barcode: |
9781119470168 |
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!