Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application
Language: English
Published by Academic Press, 2024
- Softcover
- New
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
AbeBooks seller since January 6, 2003
Condition: New
£ 168.30
Quantity: 1 available
Add to basketItem description from seller
308 pages. 9.00x6.00x9.25 inches. In Stock.
Seller Inventory # x-0443159068
- Title
- Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application
- Author
- Singh, Arashdeep/ Sharma, Savita/ Dar, B.N/ Boukid, Fatma
- Publisher
- Academic Press
- Publication year
- 2024
- Condition
- Brand New
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0443159068
- ISBN 13
- 9780443159060
- Item weight
- 0.64 kilograms
Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments. Divided into 13 chapters, the book covers the breeding approaches and techniques for producing pigmented grains, the functionality and nutritional properties of wheat, rice, maize, barley, oats and rye, sorghum, millets, and pseudo cereals such as amaranth, quinoa and buckwheat. Others chapters cover the processing of pigmented grains and the effect on their functionality, utilization of pigmented grains and their by-products This is a comprehensive reference written for teachers, scientists, researchers, students, and all others who have interest in pigmented grains their potential nutritional value, utilization in food processing, value addition, and in combating malnutrition and nutritional security.
- Discusses nutrition, bioactive potential, and opportunities for use in food products
- Presents processing techniques for extraction and enhancing product quality from pigmented grains
- Covers breeding approaches and techniques for producing pigmented grains
- Includes wheat, rice, maize, barley, oats and rye, sorghum, millets, amaranth, quinoa, and buckwheat
"Synopsis" may belong to another edition of this title.
About the Author
Savita Sharma works as Senior Dough Rheologist in Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. Dr. Sharma has published more than 100 research papers in reputed and high-impact journals. She has been actively involved in research various innovative projects. Her main fields of study are Functionality enhancement of pasta, Processing and Utilization of cereal barns, non-conventional legumes and novel grains.
Dr Basharat Nabi Dar is a graduate in Agricultural Sciences and did his MS and PhD in Food Technology. He started his professional career in 2012 as Assistant Professor of Food Technology at IUST, Kashmir, India. He has been a Visiting Scientist at the Institute of Food Science, Cornell University, USA under the CV Raman Fellowship of the University Grants Commission, India. He is the recipient of the UGC research Award 2014-16 in the field of Agricultural sciences. He is on the expert panel of the Joint FAO/WHO Expert meeting on the prevention and control of microbiological hazards in fresh fruits and vegetables (JEMRA). Recognition of his contributions has provided ample opportunities to collaborate, present talks, interact with professionals and has an active presence in public policy discourse through his position as a technical expert to WHO/FAO, & the GOI.
Fatma Boukid is currently a senior project manager and food scientist at Clonbio engineering group Ltd. Previously, she was a researcher and manager of "ProFuture" project at the Institute of Agrifood Research and Technology IRTA-Monells (Spain). She holds PhD, M.Sc. and engineering degrees in food science and technologies. She has more than 70 publications among them 63 peer-reviewed papers in international journals, 5 book chapters and has more than 10 communications in national and international congresses. She also edited a book titled "Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine". She is involved with Cereals & Grains Association since 2016 having different roles (student representative of Cereals & Europe, vice chair of pulses division and communication officer of pulses division).
"About the title" may belong to another edition of this title.
Revaluation Books
Exeter, United Kingdom
AbeBooks seller since January 6, 2003
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Edward Bowditch Ltd
Exstowe, Exton
Exeter, United Kingdom EX3 0PP
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