Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications
- Length: 652 pages
- Edition: 1
- Language: English
- Publisher: CRC Press
- Publication Date: 2021-10-11
- ISBN-10: 0367692503
- ISBN-13: 9780367692506
- Sales Rank: #0 (See Top 100 Books)
Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences.
Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches.
FEATURES
- Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses
- Contains the latest information from grain science professionals and food technologists alike
- Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers
- Discusses the latest development in modification of native starch
- Provides information in enhancing shelf life and its utilization in phytochemical rich product development
The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.
Cover Half Title Title Page Copyright Page Contents List of Abbreviations Preface Editors Contributors Section I: Cereals and Pseudocereals 1. Wheat: Contribution to Healthy Diet and Health 2. Agronomic, Environmental and Genotype Effects on Phenols, Antioxidants and Amino Acid Content of Wheat 3. Biotechnological Advancements to Explore Crop Based Studies on Nutritional Aspects 4. Rice Processing and Properties 5. Oat (Avena Sativa): Functional Components 6. Postharvest Processing of Foxtail Millet and its Potential as an Alternative Protein Source 7. Proso Millet Flour and Starch: Properties and Their Applications 8. Beta-glucan (β-glucan) 9. Barnyard Millet—Composition, Properties, Health Benefits, and Food Applications 10. Finger Millet (Eleusine coracana L.)—Properties and Health Benefits 11. Antinutritional Factors in Cereals 12. Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maize and Maize-Based Food Products 13. Grain Amaranth: Processing, Health Benefits, and Applications 14. Chia Seeds—A Renewable Source as a Functional Food 15. Buckwheat: Nutritional Composition, Health Benefits, and Applications 16. Functional Potential of Quinoa Section II: Pulses 17. Pinto Beans as an Important Agricultural Crop and its Health Benefits 18. Antinutritional Factors in Legumes 19. Processing, Nutritional Composition, and Health Benefits of Lentils 20. Faba Bean Properties, Functionality, and its Applications 21. Pigeon Peas Possess Significant Protein and Starch Fractions with Potential as a Functional Ingredient in Food Applications 22. Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits 23. Black Gram: Bioactive Components for Human Health and Their Functions 24. Rice Beans: An Underutilized Legume with Nutritional Potential and Health Promoting Compounds 25. Adzuki Beans (Vigna Angularis): Nutritional and Functional Properties 26. Lupine: A Versatile Legume with Enhanced Nutritional Value 27. Mung Beans: Bioactive Compounds and Their Potential Health Benefits 28. Nutraceutical and Health Benefits of Pulses Section III: Oilseed Crops 29. Sesame: An Emerging Functional Food 30. Flaxseed: An Underrated Superfood with Functional Properties 31. Soy Bean Processing and Utilization Section IV: Roots and Tubers 32. Roots and Tubers: Functionality, Health Benefits, and Applications 33. Potatoes: Processing, Properties, and Application 34. Sweet Potato Starch: Properties and Its Bioactive Components 35. Structure and Properties of Lotus Seed Flour and Starch 36. Antinutritional Factors and Their Minimization Strategies in Root and Tuber Crops Index
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