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Handbook of Millets - Processing, Quality, and Nutrition Status

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Handbook of Millets - Processing, Quality, and Nutrition Status/ edited by C. Anandharamakrishnan, Ashish Rawson, C. K. Sunil.
其他作者:	Sunil, C. K.
面頁冊數:	VII, 386 p. 1 illus.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Science. -
電子資源:	https://doi.org/10.1007/978-981-16-7224-8
ISBN:	9789811672248

Handbook of Millets - Processing, Quality, and Nutrition Status
Handbook of Millets - Processing, Quality, and Nutrition Status[electronic resource] /edited by C. Anandharamakrishnan, Ashish Rawson, C. K. Sunil. - 1st ed. 2022. - VII, 386 p. 1 illus.online resource.

Chapter 1. Millets-an Overview -- Chapter 2. Millet Cultivation an Overview -- Chapter 3. Millet Storage and Pest Management -- Chapter 4. Major Millets Processing -- Chapter 5. Minor millet processing and its impacts on composition -- Chapter 6. Chemistry of Millets: Major and Minor Constituents -- Chapter 7. Nutritional properties of millets: neglected cereals with potentials to combat malnutrition -- Chapter 8. Post-harvest Treatments and Storage of millets -- Chapter 9. Millet Milling Technologies -- Chapter 10. Effect of Processing on Functional Characteristics, Physiochemical Properties, and Nutritional Accessibility of Millets -- Chapter 11. Emerging Technologies in Millet Processing -- Chapter 12. Millet Food Products -- Chapter 13. Byproducts from Millet Processing Industry -- Chapter 14. Quality Standards for Millets -- Chapter 15. Millet Industry Scenario -- Chapter 16. Toxins in Millets.-.

The book offers an updated perspective on the unique characteristics of millets. Millets are consumed for their health/nutritional benefits, and in the preparation of specialty foods for target groups – from pediatrics to geriatrics. Recent trends suggest the importance of millet in the human diet due to their nutritional importance, ability to grow in high temperatures and drought conditions, and their resistance to pests and diseases. This book highlights different types of millet and discusses their properties as well as nutritional and anti-nutritional values. In addition, the book also provides information on the physiochemical properties, future prospects, current methodologies, and agricultural practices. The last few parts cover the emerging technologies in millet processing, by-products utilization, quality standards, and the current millet industry scenario. The book provides a comprehensive overview of the status of millet processing, quality, and nutraceutical product manufacture. The book is a resourceful read for students and researchers in food sciences, as well as industry experts.

ISBN: 9789811672248

Standard No.: 10.1007/978-981-16-7224-8doiSubjects--Topical Terms:

673136
Food Science.

LC Class. No.: R850.A1-854

Dewey Class. No.: 610.72

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