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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.
Overviews the issues associated with the shelf life enhancement and
shelf life evaluation of various food products Addresses issues
important to maintaining food safety Explains how shelf life
depends on factors including ingredients for formulation,
processing techniques, packaging, and storage conditions. Covers
shelf life evaluation methods, determinants for shelf life, food
quality assessment, and basic and innovative technologies which
will improve the shelf life of food products
Market trend and the increasing diagnoses of celiac disease have
encouraged extensive research into the development of gluten-free
breads. Generally, the development of bread without gluten involves
the use of diverse ingredients and additives aimed at imitating the
viscoelastic properties of gluten and consequently obtaining
quality bread products. However, developing gluten-free bread
remains a technological challenge due to the key role of gluten in
the breadmaking process. Gluten-Free Bread Technology provides an
overview of all fundamental issues and key factors associated with
gluten-free bread technology, with the emphasis on the most recent
findings on the subject. The promising results of the reviewed
studies indicate that the gluten-free breads developed possess
similar or better sensory attributes than those of control
formulations, and some are even comparable to their wheat
gluten-based counterparts. Chapters of this book focus on the role
of additives, dough handling, and the physical, structural, sensory
and nutritional properties of the gluten-free bread. The science of
gluten intolerance is explained as well. With all relevant
literature gathered and summarized in one place, this text will be
an essential resource for both food scientists and industry
professionals pursuing gluten-free formulations.
This edited volume provides insight into temperate fruits, with an
emphasis on postharvest physiology, storage, packaging and
technologies for maintaining fruit quality. Chapters are devoted to
individual fruits and focus on fundamental issues such as methods
for maintaining or enhancing quality, minimizing postharvest
losses, and recommended technologies to boost demand. Contributions
come from experts in the field, making this a key reference for all
aspects of postharvest management of temperate fruits. The volume
is unique in its focus on the biodiversity, nutritional and health
benefits, and postharvest technologies for shelf life enhancement
of temperate fruits. Contributing authors address the postharvest
biology and technology of individual temperate fruits such as plum,
cherry, peach, apricot, apple, pear, quince, loquat, kiwi,
persimmon and berries. There has been tremendous growth in the
research and development of new techniques to maintain the quality
of temperate fruits from farm to table. Contributions from experts
in the field cover these recent advances, providing up-to-date and
relevant information for researchers, postharvest/fruit
technologists, food scientists, postgraduate students, and others
working in the industry.
This edited volume provides insight into temperate fruits, with an
emphasis on postharvest physiology, storage, packaging and
technologies for maintaining fruit quality. Chapters are devoted to
individual fruits and focus on fundamental issues such as methods
for maintaining or enhancing quality, minimizing postharvest
losses, and recommended technologies to boost demand. Contributions
come from experts in the field, making this a key reference for all
aspects of postharvest management of temperate fruits. The volume
is unique in its focus on the biodiversity, nutritional and health
benefits, and postharvest technologies for shelf life enhancement
of temperate fruits. Contributing authors address the postharvest
biology and technology of individual temperate fruits such as plum,
cherry, peach, apricot, apple, pear, quince, loquat, kiwi,
persimmon and berries. There has been tremendous growth in the
research and development of new techniques to maintain the quality
of temperate fruits from farm to table. Contributions from experts
in the field cover these recent advances, providing up-to-date and
relevant information for researchers, postharvest/fruit
technologists, food scientists, postgraduate students, and others
working in the industry.
The book provides basic knowledge in mycorrhizal ecology, knitted
with novel conceptual frameworks and contemporary perspectives,
especially in the context of global change. In a fast changing
world wherein anthropogenic climate change, biological invasions,
deforestation, desertification, and frequent droughts have become
routine hard realities, the contents of this book urge readers to
rethink basic notions of setting and accomplishing objectives in
mycorrhizal research to make sense vis-Ã -vis contemporary
challenges. In this book, a global perspective of mycorrhizal
diversity and distribution is provided, followed by some insights
into the impact of various global change elements such as climate
change, plant invasion, and extreme environmental conditions on
mycorrhizas and the role of these mutualists in turn to help their
host plants to withstand such novel selection pressures. Special
attention here is given to the interesting, but largely neglected,
topics such as the role of mycorrhizas in ecological restoration of
degraded environments and mycorrhizal status of aquatic plants. The
basic idea is to unify various topical areas in mycorrhizal science
in an integrated framework. This book can be used by the
undergraduate and graduate level students studying mycorrhizal
symbioses in the context of current ecological applications. The
materials in this book will benefit biological scientists actively
involved in research on mycorrhizal ecology and global
environmental change. Besides, the contents of the book could be of
special interest to restoration ecologists and biodiversity
managers.
The book provides basic knowledge in mycorrhizal ecology,
knitted with novel conceptual frameworks and contemporary
perspectives, especially in the context of global change. In a fast
changing world wherein anthropogenic climate change, biological
invasions, deforestation, desertification, and frequent droughts
have become routine hard realities, the contents of this book urge
readers to rethink basic notions of setting and accomplishing
objectives in mycorrhizal research to make sense vis-a-vis
contemporary challenges. In this book, a global perspective of
mycorrhizal diversity and distribution is provided, followed by
some insights into the impact of various global change elements
such as climate change, plant invasion, and extreme environmental
conditions on mycorrhizas and the role of these mutualists in turn
to help their host plants to withstand such novel selection
pressures. Special attention here is given to the interesting, but
largely neglected, topics such as the role of mycorrhizas in
ecological restoration of degraded environments and mycorrhizal
status of aquatic plants. The basic idea is to unify various
topical areas in mycorrhizal science in an integrated framework.
This book can be used by the undergraduate and graduate level
students studying mycorrhizal symbioses in the context of current
ecological applications. The materials in this book will benefit
biological scientists actively involved in research on mycorrhizal
ecology and global environmental change. Besides, the contents of
the book could be of special interest to restoration ecologists and
biodiversity managers. "
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.
Plant Extracts in Food Applications is the first book of its kind
focusing on the application of plant extracts in the food industry.
Topics cover sources, extraction and encapsulation techniques, the
chemistry and stability of plant extracts, antimicrobials,
preservatives, nutrient enhancers, enzymes, flavoring and coloring
agents, packaging aid, health benefits, opportunities and the
challenges surrounding the use of plant extracts in food
applications. Written by several experts in the field, this book is
a valuable resource for students, scientists, and professionals in
food science, food chemistry and nutrition. Concerns and potential
risks regarding the use of synthetic chemicals have renewed the
interests of consumers using natural and safe alternatives. Plant
extracts represent an interesting ingredient, mainly due to their
natural origin and phytochemical properties, allowing for obtaining
active materials to extend shelf-life and add value to the product.
Market trend and the increasing diagnoses of celiac disease have
encouraged extensive research into the development of gluten-free
breads. Generally, the development of bread without gluten involves
the use of diverse ingredients and additives aimed at imitating the
viscoelastic properties of gluten and consequently obtaining
quality bread products. However, developing gluten-free bread
remains a technological challenge due to the key role of gluten in
the breadmaking process. Gluten-Free Bread Technology provides an
overview of all fundamental issues and key factors associated with
gluten-free bread technology, with the emphasis on the most recent
findings on the subject. The promising results of the reviewed
studies indicate that the gluten-free breads developed possess
similar or better sensory attributes than those of control
formulations, and some are even comparable to their wheat
gluten-based counterparts. Chapters of this book focus on the role
of additives, dough handling, and the physical, structural, sensory
and nutritional properties of the gluten-free bread. The science of
gluten intolerance is explained as well. With all relevant
literature gathered and summarized in one place, this text will be
an essential resource for both food scientists and industry
professionals pursuing gluten-free formulations.
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