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Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251030134
Category : Business & Economics
Languages : en
Pages : 172
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251030134
Category : Business & Economics
Languages : en
Pages : 172
Get Book Here
Book Description
Author: Dharam Paul Chaudhary
Publisher: Springer Science & Business Media
ISBN: 8132216237
Category : Technology & Engineering
Languages : en
Pages : 161
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Book Description
Maize is a globally important crop mainly utilized as feed, food and raw material for diverse industrial applications. Among cereals, it occupies third place after rice and wheat and is a staple food for a large segment of population worldwide particularly in the Asian as well as African countries. This monogram discusses various aspects of nutritional quality of maize such as quality protein maize which has been considered as most significant discovery in enhancing nutritional quality of cereals in terms of increasing the concentration of essential amino acids. The biochemistry of starch which is an important industrial product of maize has been discussed in detail. Further, the role of maize oil which is highly regarded for human consumption as it reduces the blood cholesterol concentration has also been elaborated. Naturally, maize is a rich source of carotenoids such as beta-carotene, zeaxanthin, lutein, cryptoxanthin which have highly diverse health benefits ranging from maintaining normal vision to lowering of oxidative stress. The need for biofortification of maize for provitamin A carotenoids and their role in alleviating vision impairments have also been discussed. The effect of various biotic and abiotic stresses particularly carbon dioxide and temperature on quality has been discussed thoroughly. Many value-added products as well as fermented foods that have been produced from maize which is consumed in different forms worldwide are also discussed. The aspects related to the maize application as fodder and as a source of malting have also been covered concisely. Overall, the book provides complete information about various quality aspects of maize. The various stakeholders such as maize researchers, extension specialists, students, teachers as well as farmers will be immensely benefitted from this monogram.
Author:
Publisher:
ISBN:
Category : Corn
Languages : en
Pages : 160
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Book Description
Author: Joyce Adele Nettleton
Publisher:
ISBN:
Category :
Languages : en
Pages : 114
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Book Description
Author: Sukhvinder Singh Purewal
Publisher: CRC Press
ISBN: 1000685934
Category : Technology & Engineering
Languages : en
Pages : 384
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Book Description
Maize is widely cultivated throughout the world due to its high-yield potential. The economic and nutritional value of maize grains is associated with its starch content, protein, fibre, bioactive compounds, and minerals. Maize is used worldwide in the preparation of health-benefiting, antioxidant-rich, fortified products and dietary supplements. Maize: Nutritional Composition, Processing, and Industrial Uses explores the status of maize in terms of its production, nutritional composition, biofortification, processing methods, health benefits, maize-based products and storage. This book also emphasizes the key features of maize grains which make it an ideal crop for industrial use. It covers all aspects of recent research about the maize and provides updated information. Features: Discusses information related to chemistry of maize components Highlights comprehensive information on the physical and milling properties of maize Explains the structure, functional, and antioxidant properties of maize flour Provides the latest scientific development in the modification of maize starch Explores various maize-based food products and their storage Examines maize protein, scenarios, and quality improvement through bio-fortification In-depth information is provided regarding various health-benefiting nutrient components of maize flour, offering meaningful information for product formulation. This book unfolds the potential of maize grains for industrial use.
Author: Palit Kataki
Publisher: CRC Press
ISBN: 9781560221036
Category : Medical
Languages : en
Pages : 416
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Book Description
Learn to produce crops with improved nutrition to alleviate malnourishment--using sustainable agriculture techniques! Utilizing complete food systems to improve nutrition has become a priority in the fight against malnutrition. This book examines all aspects of food systems, drawing on examples from various countries and geographical regions. Bringing together the most recent work of international experts, Food Systems for Improved Human Nutrition provides an important overview of the food systems approach. It also explores the extent of malnourishment in different areas; presents case studies from South Asia, China, India, Bangladesh, and East Africa; points to ways to improve food production and nutrient quality; and suggests directions for future research. Helpful charts and tables make the information in this well-referenced book easy to access and understand. Food Systems for Improved Human Nutrition brings you state-of-the-art information on: the potential benefits of agroforestry systems how to fortify food with micronutrients how to design population-appropriate nutrition interventions the ways that rapid economic change can affect human nutrition in a given area biotech approaches to improve nutrition in rice and maize crops crossbred cow technologies in the East African highlands and much more!
Author: Radomir Lásztity
Publisher: Springer Science & Business Media
ISBN: 9789027719379
Category : Science
Languages : en
Pages : 686
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Book Description
Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in fluencing the composition and the role of cereal proteins in nutrition and animal feeding.
Author: Sultan Alam
Publisher: LAP Lambert Academic Publishing
ISBN: 9783848431946
Category :
Languages : en
Pages : 156
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Book Description
Metals have an impact on human health in many ways. Some elements are essential micronutrients with a human requirement of no more than a few milligrams per day. However, micronutrients may become harmful when their ingestion rates are too high. Some elements are likely to be essential micronutrients, although their positive role in human nutrition. Trace elements are well known as toxic if their intake through ingestion or inhalation is excessive.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251033814
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.
Author: Bienvenido O. Juliano
Publisher: Int. Rice Res. Inst.
ISBN: 9251031495
Category : Business & Economics
Languages : en
Pages : 166
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Book Description
On title page & cover: International Rice Research Institute
