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Author: Gopal Kumar Sharma
Publisher: CRC Press
ISBN: 1000534804
Category : Technology & Engineering
Languages : en
Pages : 270
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Book Description
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Author: Gopal Kumar Sharma
Publisher: CRC Press
ISBN: 1000534804
Category : Technology & Engineering
Languages : en
Pages : 270
Get Book Here
Book Description
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Author: G. Owens
Publisher: Elsevier
ISBN: 1855736284
Category : Technology & Engineering
Languages : en
Pages : 249
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Book Description
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. - The authorative guide to key technological developments within cereal processing - Reviews the range of cereal products and the technologies used to produce them
Author: Milica Pojic
Publisher: John Wiley & Sons
ISBN: 1119470196
Category : Technology & Engineering
Languages : en
Pages : 304
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Book Description
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 processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.
Author: Gopal Kumar Sharma
Publisher: NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.
ISBN: 9390083214
Category : Business & Economics
Languages : en
Pages : 4
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Book Description
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of Food laws and regulations with an Indian perspective as these plays a pivotal role in commercializing food products as well as fresh produce which is aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/ processed foods, various aspects of evolution of Bakery and confectionery technology, Technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna. The science and technology involved is well explained in chapter titled Fermented foods based on cereals and pulses. The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under Rheological & thermal changes occurring during processing. Sugarcane and sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as Recent updates in sugar, honey, jaggery and salt processing. Self life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed Foods and is also aptly covered
Author: Gopal Kumar Sharma
Publisher:
ISBN: 9781003261124
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Author: Zhongli Pan
Publisher: Academic Press
ISBN: 0128141395
Category : Technology & Engineering
Languages : en
Pages : 456
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Book Description
Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. - Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration - Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail - Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies
Author: Milica Pojic
Publisher: John Wiley & Sons
ISBN: 1119470218
Category : Technology & Engineering
Languages : en
Pages : 307
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Book Description
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 processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.
Author: Committee on Biobased Industrial Products
Publisher: National Academies Press
ISBN: 0309521858
Category : Technology & Engineering
Languages : en
Pages : 163
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Book Description
Petroleum-based industrial products have gradually replaced products derived from biological materials. However, biologically based products are making a comeback--because of a threefold increase in farm productivity and new technologies. Biobased Industrial Products envisions a biobased industrial future, where starch will be used to make biopolymers and vegetable oils will become a routine component in lubricants and detergents. Biobased Industrial Products overviews the U.S. land resources available for agricultural production, summarizes plant materials currently produced, and describes prospects for increasing varieties and yields. The committee discusses the concept of the biorefinery and outlines proven and potential thermal, mechanical, and chemical technologies for conversion of natural resources to industrial applications. The committee also illustrates the developmental dynamics of biobased products through existing examples, as well as products still on the drawing board, and it identifies priorities for research and development.
Author: Shivani Pathania
Publisher: John Wiley & Sons
ISBN: 1119614740
Category : Technology & Engineering
Languages : en
Pages : 340
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Book Description
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Author: Charis M. Galanakis
Publisher: Woodhead Publishing
ISBN: 008102214X
Category : Technology & Engineering
Languages : en
Pages : 354
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Book Description
Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan. - Addresses topics associated with the sustainable management of cereal manufacturing - Places emphasis on current, advisable practices - Presents general valorization techniques of cereal processing by-products - Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals
