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Cereal Grains: Processing Methods for Preserving Nutritional Value.
・ISBN 978-1-032-63914-7 hard GB£ 210.00
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| 著者・編者 | Singh Purewal, Sukhvinder (ed.), |
|---|---|
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2025 |
| ページ数 | 442 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A04-2060＞ |
解説
Cereal grains are a major part of the global diet, but their nutritional benefits depend on how they are processed. This book explores how various techniques influence nutrient content, bioavailability, and food quality. It provides a clear understanding of traditional and modern processing methods, helping professionals optimize grain-based products. This book provides updated information on innovative grain processing techniques and demonstrates how different methods affect dietary value. Helpful for the industrial sector as well as serving as a reliable source for food science and nutrition studies, this book bridges the gap between research and real-world applications, ultimately offering practical and meaningful information for improving cereal-based, health-benefiting food products.
Key Features
- Provides comprehensive knowledge on different kinds of cereal processing methods
- Presents the latest information on the effect of processing methods on the specific nutrients (macro as well as micro) of cereal grains
- Includes techniques to minimize nutrient loss