Handbook of Cereals, Pulses, Roots, and Tubers
Functionality, Health Benefits, and Applications
- Available for pre-order. Item will ship after August 18, 2021
Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four major subsections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences.
Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health is well highlighted in this text. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches.
- Covers the full spectrum of cereals, pulses, roots and tubers grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses
- Contains the latest information from grain science professionals and food technologists alike
- Provides comprehensive knowledge on nutritional and non-nutritional aspects of cereals, pulses, and tubers
- Discusses the latest development in modification of native starch
- Provides information in enhancing shelf life and its utilization in phytochemical rich product development
The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners alike who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.
Table of Contents
Cereals, Pulses and Tubers- An Overview. Cereals: Wheat: Contribution to Health Diet and Health. Barley- A Good Source of Nutrients. Golden Rice. Benefits of High Fibre Oats. Soyabean and Millets-An Underutilized Crops. Pseudocereals: Chia Seeds-A Renewable Source as a Functional Food. Buckwheat. Flaxseed-A Potential Functional Food Source. Functional Potential of Quinoa. Pulses: Faba-Bean: Properties, Functionality and Its Applications. Chickpea. Lentils. Roots and Tubers: Sweet Potato. Potatoes. Cassava. Taro.
Sneh Punia, Ph.D. is presently working as Assistant Professor in department of Food Science and Technology, CDLU, Sirsa. Her area of interests includes antioxidant, starch, and development of new products. She has published more than 10 research papers in national and international journals. She presented more than 10 research paper in various national and international conferences. She also serves as the reviewer for various international journals. Anil Kumar Siroha, Ph.D. is presently working as Assistant Professor in department of Department of Food Science and Technology, CDLU, Sirsa. His area of interests includes starch, starch modification and development of new products. He has published more than 10 research papers in national and international journals. He is active member of Association of Food Scientists and Technologists (AFSTI), Mysore, India.