Whole Grains: Processing, Product Development, and Nutritional Aspects

Author:   Shabir Ahmad Mir (Department of Food Technology, Islamic University of Science & Technology) ,  Annamalai Manickavasagan ,  Manzoor Ahmad Shah
Publisher:   Taylor & Francis Inc
ISBN:  

9780815382423


Pages:   304
Publication Date:   13 March 2019
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Our Price $357.00 Quantity:  
Add to Cart

Share |

Whole Grains: Processing, Product Development, and Nutritional Aspects


Add your own review!

Overview

Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products. Key Features: Covers the technology for whole grain processing Promotes the utilization of whole grain products Provides the information about the nutritional components of whole grains Explores the health benefits of whole grains Presents the latest trends and safety concerns of whole grains The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains. This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.

Full Product Details

Author:   Shabir Ahmad Mir (Department of Food Technology, Islamic University of Science & Technology) ,  Annamalai Manickavasagan ,  Manzoor Ahmad Shah
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Weight:   1.165kg
ISBN:  

9780815382423


ISBN 10:   0815382421
Pages:   304
Publication Date:   13 March 2019
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Reviews

Author Information

Shabir Ahmad Mir, PhD, obtained his PhD in food technology from Pondicherry University, Puducherry, India. At present, he is an assistant professor at the Government College for Women, Srinagar, India. He has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain Research Foundation. Dr. Mir has published numerous international papers, book chapters, and has edited two books. In addition to the close association with many scientific organizations in the area of food technology, he is an active reviewer for the journals Food Chemistry, Journal of Cereal Science, Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals of repute. Annamalai Manickavasagan, PhD, PEng, obtained his PhD in biosystems engineering from the University of Manitoba, Canada. At present, he is an associate professor at the University of Guelph, Canada. He has published more than 50 scientific papers in peer-reviewed journals and has edited five books. He has supervised more than 10 postgraduate students (MSc and PhD). He is the founder and president of the Whole Grains Research Foundation in India. Through this foundation, he promotes whole grains research in Asia. He has organized several conferences, symposiums and workshops on whole grains. Manzoor Ahmad Shah, PhD, received his MSc (food technology) degree from Islamic University of Science & Technology, Awantipora, India, and his PhD (food technology) from Pondicherry University, Puducherry, India. At present, he is an assistant professor at the Government College for Women, Gandhi Nagar, Jammu, India. The author has been awarded with the gold medal for outstanding performance during his MSc degree program. Dr. Shah has more than 30 publications in internationally reputed journals and 15 book chapters. He is an active reviewer for the journals LWT - Food Science & Technology, Food Packaging and Shelf Life, Food Research International, and many other scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions
Latest Reading Guide

ls

Shopping Cart
Your cart is empty
Shopping cart
Mailing List