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Handbook of Cereals, Pulses, Roots, and Tubers Functionality, Health Benefits, and Applications

Punia Bangar, Sneh Siroha, Anil Kumar Manoj
Innbundet / 2021 / Engelsk

Produktdetaljer

ISBN
9780367692506
Publisert
2021-10-11
Utgiver
Vendor
CRC Press
Vekt
560 gr
Høyde
254 mm
Bredde
178 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
630

Redaktør
Punia Bangar, Sneh
Siroha, Anil
Kumar Manoj

Om bidragsyterne

Sneh Punia, Ph.D. is presently working as Assistant Professor in department of Food Science and Technology, CDLU, Sirsa. Her area of interests includes antioxidant, starch, and development of new products. She has published more than 10 research papers in national and international journals. She presented more than 10 research paper in various national and international conferences. She also serves as the reviewer for various international journals. Anil Kumar Siroha, Ph.D. is presently working as Assistant Professor in department of Department of Food Science and Technology, CDLU, Sirsa. His area of interests includes starch, starch modification and development of new products. He has published more than 10 research papers in national and international journals. He is active member of Association of Food Scientists and Technologists (AFSTI), Mysore, India.

Handbook of Cereals, Pulses, Roots, and Tubers Functionality, Health Benefits, and Applications

Punia Bangar, Sneh Siroha, Anil Kumar Manoj
Innbundet / 2021 / Engelsk
Punia Bangar, Sneh Siroha, Anil Kumar Manoj
Innbundet / 2021 / Engelsk
Nettpris:
2.691,-
Levering 7-20 dager
Sjekk lagerstatus i butikk
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 developmentThe 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.
Les mer
This book 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 major subsections, it covers all the recent research about related crops and outlines matters needing further research in the field of agriculture sciences.
Les mer
Section I Cereals and Pseudocereals1. Wheat: Contribution to Healthy Diet and Health......................................................................... 3Nisha Chaudhary, Priya Dangi, Manju Lata Mishra and Vinod Kumar2. Agronomic, Environmental and Genotype Effects on Phenols, Antioxidants andAmino Acid Content of Wheat....................................................................................................... 35Ali Yigit and Osman Erekul3. Biotechnological Advancements to Explore Crop Based Studies on Nutritional Aspects....... 53Shourabh Joshi, Rakesh Kumar Prajapat, Pawan Mainkar, Vinod Kumar, Neeshu Joshi,Rahul Bharadwaj, Sunita Gupta and N. K. Gupta4. Rice Processing and Properties..................................................................................................... 71Priya Dangi, Nisha Chaudhary, Ayushi Gupta and Isha Garg5. Oat (Avena Sativa): Functional Components................................................................................ 89Sneh Punia, Anil Kumar Siroha and Manoj Kumar6. Postharvest Processing of Foxtail Millet and its Potential as an AlternativeProtein Source............................................................................................................................... 105Nitya Sharma and J. K. Sahu7. Proso Millet Flour and Starch: Properties and Their Applications.........................................115Anil Kumar Siroha and Sneh Punia8. Beta-glucan (β-glucan)...................................................................................................................133Priya Dangi, Nisha Chaudhary, Riya Joshi and Saranya Prabha9. Barnyard Millet—Composition, Properties, Health Benefits, and Food Applications..........149Parveen Kumari, Priyanka Kajla and Dipanshi Kaushik10. Finger Millet (Eleusine coracana L.)—Properties and Health Benefits................................. 157Parveen Kumari, Priyanka Kajla and Shrestha Naudiyal11. Antinutritional Factors in Cereals...............................................................................................173Vivek Saurabh, Sumit B. Urhe, Anurag Upadhyay and Sampada Shankar12. Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maizeand Maize-Based Food Products................................................................................................. 193Florence A. Bello, Margaret O. Edet and Lawrence J. Iwok13. Grain Amaranth: Processing, Health Benefits, and Applications........................................... 221Babatunde Olawoye, Oseni Kadiri and Timelehin David Oluwajuyitan14. Chia Seeds—A Renewable Source as a Functional Food.......................................................... 235Nisha Chaudhary, Priya Dangi, Rajesh Kumar and Sunil Bishnoi15. Buckwheat: Nutritional Composition, Health Benefits, and Applications.............................. 253Jayashree Potkule, Sneh Punia, Manoj Kumar16. Functional Potential of Quinoa.................................................................................................... 267Nisha Chaudhary, Priya Dangi, Rajesh Kumar, Sunil Bishnoi and Kusum RuhlaniaSection II Pulses17. Pinto Beans as an Important Agricultural Crop and its Health Benefits............................... 289Twinkle Kesharwani and C. Lalmuanpuia18. Antinutritional Factors in Legumes............................................................................................ 305Priya Dangi, Nisha Chaudhary, Deepali Gajwani and Neha19. Processing, Nutritional Composition, and Health Benefits of Lentils......................................319Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba20. Faba Bean Properties, Functionality, and its Applications.......................................................333Nikita Wadhawan, Sagar M. Chavan, Seema Tanwar and N. K. Jain21. Pigeon Peas Possess Significant Protein and Starch Fractions with Potentialas a Functional Ingredient in Food Applications....................................................................... 343Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba22. Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits...........357Arashdeep Singh, Antima Gupta and Savita Sharma23. Black Gram: Bioactive Components for Human Health and Their Functions...................... 377Barinderjit Singh, Reetu and Gurwinder Kaur24. Rice Beans: An Underutilized Legume with Nutritional Potential and HealthPromoting Compounds................................................................................................................. 393Neha Sharma, Gurkirat Kaur and Arashdeep Singh25. Adzuki Beans (Vigna Angularis): Nutritional and Functional Properties..............................413Prachi Jain, C. Lalmuanpuia, Antima Gupta and Arashdeep Singh26. Lupine: A Versatile Legume with Enhanced Nutritional Value............................................... 427Prabhjot Singla, Sucheta Sharma and Arashdeep Singh27. Mung Beans: Bioactive Compounds and Their Potential Health Benefits.............................. 449Barinderjit Singh, Gurwinder Kaur and Reetu28. Nutraceutical and Health Benefits of Pulses.............................................................................. 461Nikita Wadhawan, Chavan Sagar Madhukar and Gaurav WadhawanSection III Oilseed Crops29. Sesame: An Emerging Functional Food .................................................................................... 477Sneh Punia, Anil Kumar Siroha and Manoj Kumar30. Flaxseed: An Underrated Superfood with Functional Properties............................................491Alok Mishra and Amrita Poonia31. Soy Bean Processing and Utilization............................................................................................515Nikita Wadhawan, Sagar M. Chavan, N. K. Jain and Seema TanwarSection IV Roots and Tubers32. Roots and Tubers: Functionality, Health Benefits, and Applications.......................................531Adeleke Omodunbi Ashogbon33. Potatoes: Processing, Properties, and Application.....................................................................551Oseni Kadiri, Babatunde Olawoye and Timilehin David Oluwajuyitan34. Sweet Potato Starch: Properties and Its Bioactive Components.............................................. 569Prixit Guleria, Roshanlal Yadav and Baljeet Singh Yadav35. Structure and Properties of Lotus Seed Flour and Starch....................................................... 583Sukriti Singh36. Antinutritional Factors and Their Minimization Strategies in Root and Tuber Crops........ 597Uma Prajapati, Vikono Ksh, Manoj Kumar and Alka Joshi
Les mer

Relaterte produkter

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 developmentThe 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.
Les mer
This book 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 major subsections, it covers all the recent research about related crops and outlines matters needing further research in the field of agriculture sciences.
Les mer
Section I Cereals and Pseudocereals1. Wheat: Contribution to Healthy Diet and Health......................................................................... 3Nisha Chaudhary, Priya Dangi, Manju Lata Mishra and Vinod Kumar2. Agronomic, Environmental and Genotype Effects on Phenols, Antioxidants andAmino Acid Content of Wheat....................................................................................................... 35Ali Yigit and Osman Erekul3. Biotechnological Advancements to Explore Crop Based Studies on Nutritional Aspects....... 53Shourabh Joshi, Rakesh Kumar Prajapat, Pawan Mainkar, Vinod Kumar, Neeshu Joshi,Rahul Bharadwaj, Sunita Gupta and N. K. Gupta4. Rice Processing and Properties..................................................................................................... 71Priya Dangi, Nisha Chaudhary, Ayushi Gupta and Isha Garg5. Oat (Avena Sativa): Functional Components................................................................................ 89Sneh Punia, Anil Kumar Siroha and Manoj Kumar6. Postharvest Processing of Foxtail Millet and its Potential as an AlternativeProtein Source............................................................................................................................... 105Nitya Sharma and J. K. Sahu7. Proso Millet Flour and Starch: Properties and Their Applications.........................................115Anil Kumar Siroha and Sneh Punia8. Beta-glucan (β-glucan)...................................................................................................................133Priya Dangi, Nisha Chaudhary, Riya Joshi and Saranya Prabha9. Barnyard Millet—Composition, Properties, Health Benefits, and Food Applications..........149Parveen Kumari, Priyanka Kajla and Dipanshi Kaushik10. Finger Millet (Eleusine coracana L.)—Properties and Health Benefits................................. 157Parveen Kumari, Priyanka Kajla and Shrestha Naudiyal11. Antinutritional Factors in Cereals...............................................................................................173Vivek Saurabh, Sumit B. Urhe, Anurag Upadhyay and Sampada Shankar12. Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maizeand Maize-Based Food Products................................................................................................. 193Florence A. Bello, Margaret O. Edet and Lawrence J. Iwok13. Grain Amaranth: Processing, Health Benefits, and Applications........................................... 221Babatunde Olawoye, Oseni Kadiri and Timelehin David Oluwajuyitan14. Chia Seeds—A Renewable Source as a Functional Food.......................................................... 235Nisha Chaudhary, Priya Dangi, Rajesh Kumar and Sunil Bishnoi15. Buckwheat: Nutritional Composition, Health Benefits, and Applications.............................. 253Jayashree Potkule, Sneh Punia, Manoj Kumar16. Functional Potential of Quinoa.................................................................................................... 267Nisha Chaudhary, Priya Dangi, Rajesh Kumar, Sunil Bishnoi and Kusum RuhlaniaSection II Pulses17. Pinto Beans as an Important Agricultural Crop and its Health Benefits............................... 289Twinkle Kesharwani and C. Lalmuanpuia18. Antinutritional Factors in Legumes............................................................................................ 305Priya Dangi, Nisha Chaudhary, Deepali Gajwani and Neha19. Processing, Nutritional Composition, and Health Benefits of Lentils......................................319Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba20. Faba Bean Properties, Functionality, and its Applications.......................................................333Nikita Wadhawan, Sagar M. Chavan, Seema Tanwar and N. K. Jain21. Pigeon Peas Possess Significant Protein and Starch Fractions with Potentialas a Functional Ingredient in Food Applications....................................................................... 343Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba22. Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits...........357Arashdeep Singh, Antima Gupta and Savita Sharma23. Black Gram: Bioactive Components for Human Health and Their Functions...................... 377Barinderjit Singh, Reetu and Gurwinder Kaur24. Rice Beans: An Underutilized Legume with Nutritional Potential and HealthPromoting Compounds................................................................................................................. 393Neha Sharma, Gurkirat Kaur and Arashdeep Singh25. Adzuki Beans (Vigna Angularis): Nutritional and Functional Properties..............................413Prachi Jain, C. Lalmuanpuia, Antima Gupta and Arashdeep Singh26. Lupine: A Versatile Legume with Enhanced Nutritional Value............................................... 427Prabhjot Singla, Sucheta Sharma and Arashdeep Singh27. Mung Beans: Bioactive Compounds and Their Potential Health Benefits.............................. 449Barinderjit Singh, Gurwinder Kaur and Reetu28. Nutraceutical and Health Benefits of Pulses.............................................................................. 461Nikita Wadhawan, Chavan Sagar Madhukar and Gaurav WadhawanSection III Oilseed Crops29. Sesame: An Emerging Functional Food .................................................................................... 477Sneh Punia, Anil Kumar Siroha and Manoj Kumar30. Flaxseed: An Underrated Superfood with Functional Properties............................................491Alok Mishra and Amrita Poonia31. Soy Bean Processing and Utilization............................................................................................515Nikita Wadhawan, Sagar M. Chavan, N. K. Jain and Seema TanwarSection IV Roots and Tubers32. Roots and Tubers: Functionality, Health Benefits, and Applications.......................................531Adeleke Omodunbi Ashogbon33. Potatoes: Processing, Properties, and Application.....................................................................551Oseni Kadiri, Babatunde Olawoye and Timilehin David Oluwajuyitan34. Sweet Potato Starch: Properties and Its Bioactive Components.............................................. 569Prixit Guleria, Roshanlal Yadav and Baljeet Singh Yadav35. Structure and Properties of Lotus Seed Flour and Starch....................................................... 583Sukriti Singh36. Antinutritional Factors and Their Minimization Strategies in Root and Tuber Crops........ 597Uma Prajapati, Vikono Ksh, Manoj Kumar and Alka Joshi
Les mer

Produktdetaljer

ISBN
9780367692506
Publisert
2021-10-11
Utgiver
Vendor
CRC Press
Vekt
560 gr
Høyde
254 mm
Bredde
178 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
630

Redaktør
Punia Bangar, Sneh
Siroha, Anil
Kumar Manoj

Om bidragsyterne

Sneh Punia, Ph.D. is presently working as Assistant Professor in department of Food Science and Technology, CDLU, Sirsa. Her area of interests includes antioxidant, starch, and development of new products. She has published more than 10 research papers in national and international journals. She presented more than 10 research paper in various national and international conferences. She also serves as the reviewer for various international journals. Anil Kumar Siroha, Ph.D. is presently working as Assistant Professor in department of Department of Food Science and Technology, CDLU, Sirsa. His area of interests includes starch, starch modification and development of new products. He has published more than 10 research papers in national and international journals. He is active member of Association of Food Scientists and Technologists (AFSTI), Mysore, India.

Relaterte produkter