Grain based Foods Processing Properties and Heath Attributes

This book PDF is perfect for those who love Electronic Books genre, written by Emanuele Zannini and published by Unknown which was released on 07 May 2024 with total hardcover pages null. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Grain based Foods Processing Properties and Heath Attributes books below.

Grain based Foods Processing Properties and Heath Attributes

Author	: Emanuele Zannini
File Size	: 43,5 Mb
Publisher	: Unknown
Language	: English
Release Date	: 07 May 2024
ISBN	: 3038972193
Pages	: null pages

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Grain based Foods Processing Properties and Heath Attributes by Emanuele Zannini Book PDF Summary

The Special Issue aims to provide a complete exploration of the scientific principles related to processing, fermentation/malting, and nutrition of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to health and nutritional value of the final grain-based products. Indeed, while grains remain the world's largest food yield-with more than 2.4 billion metric tons produced annually-consumer demands are on the rise for grain products sustainable from an environmental, social and economic viewpoint, in order to meet the growing demand for healthy and nutritious foods.

Grain based Foods Processing Properties and Heath Attributes by Emanuele Zannini,Raffaella Di Cagno

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Grain based Foods Processing Properties and Heath Attributes by Emanuele Zannini,Raffaella di Cagno

This book is a printed edition of the Special Issue "Grain-based Foods: Processing, Properties, and Heath Attributes" that was published in Foods

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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

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Grains Properties Processing and Nutritional Content by Hayes Lawrence

Grains refer to the harvested seeds of grasses, including oats, corn, wheat and rice. Some other significant grains include millet, barley, sorghum and rye. All grains are rich in complex carbohydrates as well as certain essential minerals and vitamins. They are classified into three types, which include enriched grains, whole

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With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses

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Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich

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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

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