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Author: Skylar Barr &
Publisher: Scientific e-Resources
ISBN: 1839472618
Category :
Languages : en
Pages : 325
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Book Description
The book presents techniques in the make and supply of grains, natural products, vegetables, and flavors. It points of interest the physiology, structure, organization, and attributes of grains and products. The content spreads postharvest technology through preparing, taking care of, drying and processing to capacity, bundling, and appropriation. Moreover, it analyzes cooling and preservation procedures used to keep up the quality and the abatement deterioration and shrinking of agricultural items. This book tends to factors that are associated with keeping up the nature of grains, beats, oilseeds, foods grown from the ground after harvest. This book consolidates data on postharvest administration, standards associated with readiness of different items and also strategy engaged with home scale and additionally mechanical handling of oats, beats, oilseeds, products of the soil. General phrasings utilized as a part of the sustenance science and technology are additionally incorporated into this book. This will build the per capita accessibility of products of the soil. One object of this book is to compose the scatted data and to manage the current advancement of postharvest administration and preparing advances, for example, forms, operations, outlines different angles, for example, drying, parboiling, processing, by-items usage and inventive item improvement from agricultural crude material.
Author: Skylar Barr &
Publisher: Scientific e-Resources
ISBN: 1839472618
Category :
Languages : en
Pages : 325
Get Book Here
Book Description
The book presents techniques in the make and supply of grains, natural products, vegetables, and flavors. It points of interest the physiology, structure, organization, and attributes of grains and products. The content spreads postharvest technology through preparing, taking care of, drying and processing to capacity, bundling, and appropriation. Moreover, it analyzes cooling and preservation procedures used to keep up the quality and the abatement deterioration and shrinking of agricultural items. This book tends to factors that are associated with keeping up the nature of grains, beats, oilseeds, foods grown from the ground after harvest. This book consolidates data on postharvest administration, standards associated with readiness of different items and also strategy engaged with home scale and additionally mechanical handling of oats, beats, oilseeds, products of the soil. General phrasings utilized as a part of the sustenance science and technology are additionally incorporated into this book. This will build the per capita accessibility of products of the soil. One object of this book is to compose the scatted data and to manage the current advancement of postharvest administration and preparing advances, for example, forms, operations, outlines different angles, for example, drying, parboiling, processing, by-items usage and inventive item improvement from agricultural crude material.
Author: A. Chakraverty
Publisher: Oxford and Ibh Publishers
ISBN: 9788120409699
Category : Agriculture
Languages : en
Pages : 349
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Book Description
This enlarged and fully-revised edition of a comprehensive text and reference book examines the principles, process, operation, design, and other aspects of drying, parboiling, storage, milling, and by-products of common cereals, pulses and oilseeds. Different types of machinery used in rice and other grain milling have been examined in detail and special emphasis has been placed on specifications, design, and testing procedures of modern grain dryers, husk fired furnaces, and data on physiothermal and physiochemical properties of cereal grains.
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: Amalendu Chakraverty
Publisher:
ISBN:
Category :
Languages : en
Pages : 349
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Book Description
Author: Brijesh K. Tiwari
Publisher: Academic Press
ISBN: 0123820197
Category : Technology & Engineering
Languages : en
Pages : 484
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Book Description
Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. - First reference bringing together essential information on the processing technology of pulses - Addresses processing challenges relevant to legume and pulse grain processors - Delivers insights into the current state-of-art and emerging processing technologies - In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods
Author: Amalendu Chakraverty
Publisher: CRC Press
ISBN: 1466553219
Category : Technology & Engineering
Languages : en
Pages : 567
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Book Description
Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significa
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: 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: Amalendu Chakraverty
Publisher: CRC Press
ISBN: 9780203911310
Category : Technology & Engineering
Languages : en
Pages : 926
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Book Description
The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, structure, composition, and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines cooling and preservation techniques used to maintain the quality and the decrease spoilage and withering of agricultural products.
Author: A. S. Mujumdar
Publisher: CRC Press
ISBN: 9780824796440
Category : Science
Languages : en
Pages : 710
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Book Description
Drying of pharmaceutical products, drying of biotechnologicl products, drying of peat and biofuels, druing of fibrous materials, drying ofpulp and paper, of wood and wood products, drying in mineral proces sing, modeling, measurements, and efficeiencies of infrared eryers for paper drying, drying of coal, drying of coated webs, drying of polymersupeheated stema drying, dryer feeder systems, dryer emision control systems, cost estimation methods for dryers, energy aspects in drying safeth aspects of industrial dryers, humidity measurements, control of industrial dryers.
