Composition of Buckwheat (Fagopyrum Esculentum) Milling Fractions PDF Download
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Author: Monica S. Burgoon
Publisher:
ISBN:
Category :
Languages : en
Pages : 244
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Book Description
Author: Monica S. Burgoon
Publisher:
ISBN:
Category :
Languages : en
Pages : 244
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Book Description
Author: Meiliang Zhou
Publisher: Academic Press
ISBN: 0128037148
Category : Technology & Engineering
Languages : en
Pages : 484
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Book Description
Molecular Breeding and Nutritional Aspects of Buckwheat describes the general characterization and genetic diversity of buckwheat (family Polygonaceae, genus Fagopyrum) around the globe (especially in Russia, China, India, and Eastern Europe), the arid and cool regions where it is most frequently consumed, and nutritional information on a variety of buckwheat uses, including tea, groats, flour, and noodles. With detailed information on buckwheat regeneration, genetic transformation, gene function analysis, and the metabolic engineering of bioactive compounds, the book guides readers through a variety of buckwheat varietal adaptations, providing foundation information on which additional research should be conducted. It is divided into four parts, including genetic resource and phylogenetic relationship, food nutrition, growth and cultivation, and molecular breeding, with each section providing insights into the most current developments. - Addresses all aspects of buckwheat research, including genetic resources, biological nutrition, genetic transformation, and molecular breeding - Presents global characterization on the genetic resource of Fagopyrum, giving researchers insights that will help them breed new cultivars - Explores the bioactivity of buckwheat - Includes detailed information on the environmental factors that affect the growth and production of buckwheat
Author: Clayton Garnet Campbell
Publisher: Bioversity International
ISBN: 9290433450
Category : Botany, Economic
Languages : en
Pages : 95
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Book Description
Common buckwheat (Fagopyrum esculentum Moench) has been a crop of secondary importance in many countries and yet it has persisted through centuries of civilization and enters into the agriculture of nearly every country where cereals are cultivated. This book describes the taxonomy, botany, history, uses, genetic resources and breeding of buckwheat
Author: Sneh Punia
Publisher: CRC Press
ISBN: 1000429792
Category : Technology & Engineering
Languages : en
Pages : 652
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Book Description
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.
Author: Tanveer Bilal Pirzadah
Publisher: CRC Press
ISBN: 1000407373
Category : Science
Languages : en
Pages : 87
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Book Description
Buckwheat: Forgotten crop for the Future offers an overview of this globally important crop, including its history, origin and its importance to functional food sector. Due to its short growth span, ability to grow at higher altitudes and superior quality of its protein, buckwheat is considered as an important crop for addressing global food requirements. The book also provides upto date information on the abiotic stress tolerance properties of the crop including its hyperaccumulating potential. The book talks about the issues and challenges being faced for adopting this crop and the ways to address and overcome these limitations. The book guides the readers through different varietal adaptations and provides information on appropriate research directions. This book would serve as an ideal guide for researchers and advanced-level students seeking better understanding of the buckwheat crop. Introduces the buckwheat’s origin, history and diversity Summarizes the distribution of buckwheat species around the world Presents agro-techniques and cultivation practices of buckwheat Explores the nutraceutical potential of buckwheat Includes adaptation of buckwheat towards different environmental factors affecting growth and production Discusses the reasons for declining buckwheat production Addresses the strategies for buckwheat crop improvement
Author: C.K. Sunil
Publisher: Elsevier
ISBN: 0443189668
Category : Technology & Engineering
Languages : en
Pages : 621
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Book Description
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization.The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing. - Presents different methods of operations and the latest advances in grain processing - Explores value addition, grain waste and by-product utilization from grains - Covers all the unit operations followed in grains processing, theory, and principle - Covers application of emerging technologies in grain processing
Author: Sanju Bala Dhull
Publisher: CRC Press
ISBN: 1003845908
Category : Technology & Engineering
Languages : en
Pages : 352
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Book Description
Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereals has spread to over 70 different countries due to their attractive nutritional properties and for food security. This book discusses necessary information on different pseudocereals as well as practical information on cultivation procedures, equipment, food processing using pseudocereals and the use of by-products for bioactive compound extraction. It addresses concerns regarding globalization, food security, climate change and the needs of underdeveloped or developing countries. Key Features: Covers both common as well as less exploited pseudocereals Explains the grain structure and engineering properties of different pseudocereals Studies the effect of food processing on the bioactivity and nutritional value of pseudocereals and their products
Author: Claudia Monika Haros
Publisher: John Wiley & Sons
ISBN: 1118938283
Category : Technology & Engineering
Languages : en
Pages : 260
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Book Description
The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to the increased demand for gluten ]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time, research in all relevant fields has intensified. At present there is some confusion surrounding the term ‘pseudocereals’ and what it does and does not include, for example kiwicha which is Amaranthus caudatus or kaniwa which is Chenopodium pallidicaule. Sometimes other grains are included in the pseudocereal group like chia (Salvia hispanica L), an oleaginous seed. One of the aims of the book is to clear up some of the confusion over what is included in the group of pseudocereals. The book will include: the origin, production and utilization of pseudocereals; structure and composition of kernels; carbohydrates/fibre/bioactive compounds of kernels; proteins and amino acids of kernels; lipids of kernels; pseudocereal dry and wet milling: processes, products and applications; food uses of whole pseudocereals; pseudocereals in gluten free products; and the nutritional and health implications of pseudocereal intake.
Author: Steve Taylor
Publisher: Elsevier
ISBN: 9780120164448
Category : Health & Fitness
Languages : en
Pages : 468
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Book Description
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. This serial was established in 1948, and continues to publish top quality articles on emerging research and developments. Some of the topics in this volume include special processing methods for high-acid liquid foods, structure and properties of fat crystal networks, taste and smell perception in the elderly, edible coatings and films, and the composition and processing of buckwheat.
Author: Ishrat Majid
Publisher: Springer Nature
ISBN: 3031409167
Category : Technology & Engineering
Languages : en
Pages : 437
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Book Description
The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.
