Rye: Processing, Nutritional Profile and Commercial Uses
Author:   Sukhvinder Singh Purewal
Publisher:   Springer International Publishing AG
ISBN:  

9783031866128


Pages:   210
Publication Date:   15 May 2025
Format:   Hardback
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Our Price $465.72 Quantity:  
Add to Cart

Share |

Rye: Processing, Nutritional Profile and Commercial Uses


Overview

Full Product Details

Author:   Sukhvinder Singh Purewal
Publisher:   Springer International Publishing AG
Imprint:   Springer International Publishing AG
ISBN:  

9783031866128


ISBN 10:   3031866126
Pages:   210
Publication Date:   15 May 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Rye grains, structure and their components: A brief overview.- Physico-functional properties of rye grains and flour.- Rye protein: extraction, identification and properties.- Rye starch: extraction methods and properties.- Rye fiber: extraction, identification methods and health benefiting feature.- Rye phenolics: extraction, identification, structure and health benefits.- Rye flour based food products, properties and storage stability.- Satiety status and health benefiting features of rye based products.- Processing mediated changes in nutritional profile of rye (Secale cereale).- Post harvest management of rye grains.

Reviews

Author Information

Sukhvinder Singh Purewal, PhD, is presently working as an Assistant Professor, University Centre for Research & Development (UCRD), Chandigarh University, Mohali, Punjab, India. In 2018, he was awarded a Major Research Project spanning from 2018 to 2022 from the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests encompass: solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidants, and the processing of fruits. Having authored more than 55 research papers in internationally recognized journals, Dr. Sukhvinder Singh Purewal has been honored with the best poster awards at both national and international conferences. He is an active life member of the Association of Microbiologists of India (AMI), the Mycological Society of India (MSI), the Association of Food Scientists and Technologists (AFSTI) in Mysore, India, and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious “Young Scientist Award” by the renowned AMI in recognition of his outstanding contributions to the field of food microbiology. Furthermore, Dr. Sukhvinder Singh Purewal has demonstrated his expertise by publishing one authored and six edited books with International Publishers like CRC Press, Taylor & Francis Group and Springer.

Tab Content 6

Author Website:  

Countries Available

All regions
Latest Reading Guide

MRGC26

 

Shopping Cart
Your cart is empty
 Shopping cart
Mailing List

 

Sign up now