Inbunden, Engelska, 2019

Whole Grains

Processing, Product Development, and Nutritional Aspects

Av Shabir Ahmad Mir, Annamalai Manickavasagan, Manzoor Ahmad Shah

4079 kr

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Beskrivning

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 productsProvides the information about the nutritional components of whole grainsExplores the health benefits of whole grainsPresents the latest trends and safety concerns of whole grainsThe 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.

Produktinformation

Utgivningsdatum: 2019-03-13
Mått: 156 x 234 x 23 mm
Vikt: 626 g
Format: Inbunden
Språk: Engelska
Antal sidor: 304
Förlag: Taylor & Francis Inc
ISBN: 9780815382423

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Mer information

Shabir Ahmad Mir, PhD, obtained his PhD in food technology from PondicherryUniversity, Puducherry, India. At present, he is an assistant professor at the GovernmentCollege for Women, Srinagar, India. He has received the Best Whole Grain PhDThesis Award 2016 (South Asia) for outstanding research work by the Whole GrainResearch Foundation. Dr. Mir has published numerous international papers, bookchapters, and has edited two books. In addition to the close association with manyscientific organizations in the area of food technology, he is an active reviewer forthe journals Food Chemistry, Journal of Cereal Science, Journal of Food Scienceand Technology, Food Packaging and Shelf Life, and many other scientific journalsof repute.Annamalai Manickavasagan, PhD, PEng, obtained his PhD in biosystems engineeringfrom the University of Manitoba, Canada. At present, he is an associate professorat the University of Guelph, Canada. He has published more than 50 scientificpapers in peer-reviewed journals and has edited five books. He has supervised morethan 10 postgraduate students (MSc and PhD). He is the founder and president of theWhole Grains Research Foundation in India. Through this foundation, he promoteswhole grains research in Asia. He has organized several conferences, symposiumsand workshops on whole grains.Manzoor Ahmad Shah, PhD, received his MSc (food technology) degree fromIslamic University of Science & Technology, Awantipora, India, and his PhD (foodtechnology) from Pondicherry University, Puducherry, India. At present, he is anassistant professor at the Government College for Women, Gandhi Nagar, Jammu,India. The author has been awarded with the gold medal for outstanding performanceduring his MSc degree program. Dr. Shah has more than 30 publications in internationallyreputed journals and 15 book chapters. He is an active reviewer for thejournals LWT - Food Science & Technology, Food Packaging and Shelf Life, FoodResearch International, and many other scientific journals of repute. He has attendedseveral national and international conferences, workshops, and seminars.

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