Millets (e-bog) af Sandhu, Kawaljit Singh

Millets e-bog

2190,77 DKK (inkl. moms 2738,46 DKK)
Millets are low cost cereal grains and widely used in the food industry and animal husbandry as an important source of food and feed. As a rich source of starch, protein, minerals, vitamins, and specific bioactive compounds that contain beneficial antioxidant properties, they have gained considerable attention as a botanical dietary supplement and various functional foods.Millets: Properties, P...
E-bog 2190,77 DKK
Forfattere Sandhu, Kawaljit Singh (forfatter)
Forlag CRC Press
Udgivet 29 juli 2021
Længde 254 sider
Genrer Agriculture, agribusiness and food production industries
Sprog English
Format pdf
Beskyttelse LCP
ISBN 9781000402865
Millets are low cost cereal grains and widely used in the food industry and animal husbandry as an important source of food and feed. As a rich source of starch, protein, minerals, vitamins, and specific bioactive compounds that contain beneficial antioxidant properties, they have gained considerable attention as a botanical dietary supplement and various functional foods.Millets: Properties, Processing, and Health Benefits explores millet production, chemistry and nutritional aspects, processing technologies, product formulations, and more. Understanding the properties of millets provides a basis for better utilizing millet crops, in addition to further development of millets as an important industrial crop.Key Features:Provides millet taxonomy, history, nutritional aspects, and health benefits Discusses the physical and functional properties of milletsExplores various millet-based productsDeals with starch composition, structure, properties, and applicationsTouches on postharvest management of milletsThis book combines information on the composition, functional properties and processing along with information on the health properties of millets. With its unique presentation on millets flour and starch, it will be suitable for those wanting to use millets in various food products, including food technologists, nutritionists, research scientists, and agriculture professionals.