東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Cereals and nutraceuticals

SpringerLink (Online service)

FindBook

Google Book

Amazon

博客來

Cereals and nutraceuticals

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Cereals and nutraceuticals/ edited by Joginder Singh ...[et al.].
其他作者:	Singh, Joginder.
出版者:	Singapore :Springer Nature Singapore : : 2024.,
面頁冊數:	xii, 284 p. :ill., digital ;24 cm.
內容註:	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.
Contained By:	Springer Nature eBook
標題:	Grain. -
電子資源:	https://doi.org/10.1007/978-981-97-2542-7
ISBN:	9789819725427

Cereals and nutraceuticals
Cereals and nutraceuticals[electronic resource] /edited by Joginder Singh ...[et al.]. - Singapore :Springer Nature Singapore :2024. - xii, 284 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9789819725427

Standard No.: 10.1007/978-981-97-2542-7doiSubjects--Topical Terms:

662330
Grain.

LC Class. No.: SB189

Dewey Class. No.: 633.1

Cereals and nutraceuticals
LDR:02689nmm a22003375a 4500 001 2387799
003 DE-He213
005 20240829130226.0
006 m d
007 cr nn 008maaau
008 250916s2024 si s 0 eng d
020 $a 9789819725427 $q (electronic bk.)
020 $a 9789819725410 $q (paper)
024 7 $a 10.1007/978-981-97-2542-7 $2 doi
035 $a 978-981-97-2542-7
040 $a GP $c GP
041 0 $a eng
050 4 $a SB189
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 633.1 $2 23
090 $a SB189 $b .C414 2024
245 0 0 $a Cereals and nutraceuticals $h [electronic resource] / $c edited by Joginder Singh ...[et al.].
260 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2024.
300 $a xii, 284 p. : $b ill., digital ; $c 24 cm.
347 $a text file $b PDF $2 rda
505 0 $a 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.
520 $a 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.
650 0 $a Grain. $3 662330
650 0 $a Functional foods. $3 827192
650 1 4 $a Food Science. $3 890841
650 2 4 $a Nutrition. $3 517777
650 2 4 $a Agriculture. $3 518588
650 2 4 $a Plant Science. $3 3531282
700 1 $a Singh, Joginder. $3 3450766
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-97-2542-7
950 $a Biomedical and Life Sciences (SpringerNature-11642)