Cereal processing technologies (37 résultats)

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Etat : New. Brand New ! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Paperback. Etat : Brand New. 507 pages. 10.00x7.00x10.00 inches. In Stock.

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Etat : New. Dr Milica Poji?? is a Principal Research Fellow at the Institute of Food Technology, University of Novi Sad, Serbia.Dr Uma Tiwari is a Lecturer in the School of Food Science and Environmental Health, Technological University Dublin, City Campus, Dublin, Ire.

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N.A. Etat : New. ISBN:9781032150338.

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Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Cereals are an important source of energy and compounds with nutritional and healthy properties. To develop superior, nutrient-rich, and healthy cereal-based foods, it is essential to select appropriate genetic materials with good nutritional profiles, optimize milling processes to retain beneficial compounds, and refine secondary processing techniques. Combining these efforts with good sensory properties is crucial for creating appealing and healthy final products that are rich in energy, fiber, vitamins, minerals, and phytochemicals.…

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Rajan Sharma, PhD, is Teaching Assistant at Punjab Agricultural University, Ludhiana, India. Dr Sharma holds specialization in the domain of cereal technology. His doctoral dissertation focused on characterization, processing and value a.…

Hardcover. Etat : new. Hardcover. 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 characteristicsExplores mechanical, biological, thermal and non-thermal processing treatments of cerealsPresents impact of different treatments on biological and techno-functional properties of cerealsDiscusses characteristics of the processed productsThe 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. This book 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. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…