Singh, Joginder. editor. edt http://id.loc.gov/vocabulary/relators/edt Kaur, Sawinder. editor. edt http://id.loc.gov/vocabulary/relators/edt Rasane, Prasad. editor. edt http://id.loc.gov/vocabulary/relators/edt Singh, Jyoti. editor. edt http://id.loc.gov/vocabulary/relators/edt SpringerLink (Online service) text si 2024 1st ed. 2024. monographic eng

electronic

electronic resource

access XII, 284 p. 20 illus., 16 illus. in color. online resource. This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance. With changing food habits and increasing health concerns, consumers around the world are opting for a more nutritious diet than that was consumed until recently. Nutricereals are now becoming a food of choice for many and newer products are being developed using them. Thus, a better understanding of these valuable crops is becoming essential. Researchers and scientists around the world have now turned their attention to nutricereals as a cheaper and most important solution to nutritional deficiencies. Processing of these cereals is matter of advanced research in recent times to make it suitable and palatable for human consumption and taste, and hence high emphasis is given on processing and value addition of these cereals. A comprehensive account of these important aspects is highly required. The book covers specific aspects of the nutricereals of consumption pattern and acceptance and the cultivation practices and health benefits associated with their consumption. Considerations on processing, value addition and safety associated with various nutricereals and current and future challenges and the opportunities for its utilization are highlighted in the book. This book forms an important resource on nutricereals for food technologists and food scientists. . 1. Introduction to Nutri-Cereals -- 2. Barley -- 3.Maize -- 4. Oats -- 5. Rye -- 6. Sorghum and Millets -- 7. Teff and Fonio -- 8. Triticale -- 9. Buckwheat -- 10. Quinoa -- 11. Amaranth. edited by Joginder Singh, Sawinder Kaur, Prasad Rasane, Jyoti Singh. Food science Nutrition    Agriculture Botany Food Science Nutrition Agriculture Plant Science TX341-641 9789819725427 https://doi.org/10.1007/978-981-97-2542-7 https://doi.org/10.1007/978-981-97-2542-7 240829 20251030112919.0 978-981-97-2542-7