03650nam a22005295i 4500001001800000003000900018005001700027007001500044008004100059020003700100024003500137050001400172072001700186072002300203072001600226245012600242250001800368264007200386300006500458336002600523337002600549338003600575347002400611505019200635520150600827650002502333650002802358650002402386650001902410650002502429650002202454650002402476650002602500700008502526700008402611700008402695700008202779710003402861773002602895776003602921776003602957776003602993856004603029912001403075912001403089999001703103978-981-97-2542-7DE-He21320251030112919.0cr nn 008mamaa240829s2024    si |    s    |||| 0|eng d  a97898197254279978-981-97-2542-77 a10.1007/978-981-97-2542-72doi 4aTX341-641 7aTDCT2bicssc 7aTEC0120002bisacsh 7aTDCT2thema10aCereals and Nutraceuticalsh[electronic resource] /cedited by Joginder Singh, Sawinder Kaur, Prasad Rasane, Jyoti Singh.  a1st ed. 2024. 1aSingapore :bSpringer Nature Singapore :bImprint: Springer,c2024.  aXII, 284 p. 20 illus., 16 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 a1. 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.  aThis 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. . 0aFood science.965012 0aNutrition   .968694 0aAgriculture.968079 0aBotany.96808414aFood Science.96501224aNutrition.96869424aAgriculture.96807924aPlant Science.9680851 aSingh, Joginder.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9831621 aKaur, Sawinder.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9831631 aRasane, Prasad.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9831641 aSingh, Jyoti.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9831652 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978981972541008iPrinted edition:z978981972543408iPrinted edition:z978981972544140uhttps://doi.org/10.1007/978-981-97-2542-7  aZDB-2-SBL  aZDB-2-SXB  c62847d62847