Cereal Grains: Composition, Nutritional Attributes, and Potential Applications
Gulzar Ahmad Nayik, Tabussam Tufail, Faqir Muhammad Anjum, Mohammad Javed Ansari, B0BSVKDGPQ, 2022037739, 2022037740, 1032156635,9781032156637, 978-1-032-15663-7, 978-1032156637, 978-1-032-17159-3, 9781032171593, 978-1032171593, 978-1-003-25202-3, 97810032
Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality.
Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing.
- Contains comprehensive information on general composition and properties of cereals.
- Discusses the recent advances in cereal technology
- Provides knowledge on bioactive characterization of cereal grains
- Contain information on future aspect of grain quality and allergens in cereal grains
This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.