November 24, 2020

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Technology of Functional Cereal Products

Technology of Functional Cereal Products
Author : B R Hamaker
Publisher : Elsevier
Release Date : 2007-11-08
Category : Technology & Engineering
Total pages :568
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Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products

Engineering Aspects of Cereal and Cereal-Based Products

Engineering Aspects of Cereal and Cereal-Based Products
Author : Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
Publisher : CRC Press
Release Date : 2016-04-19
Category : Technology & Engineering
Total pages :367
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Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages
Author : Elke Arendt,Fabio Dal Bello
Publisher : Elsevier
Release Date : 2011-04-28
Category : Technology & Engineering
Total pages :464
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Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

Cereal Grains

Cereal Grains
Author : Colin Wrigley
Publisher : Elsevier
Release Date : 2010-05-20
Category : Technology & Engineering
Total pages :552
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Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas. After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments. With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains Examines the use of analytical methods at different stages of the value-addition chain Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments

Principles of Cereal Science and Technology

Principles of Cereal Science and Technology
Author : R. Carl Hoseney
Publisher : Amer Assn of Cereal Chemists
Release Date : 1994-01-01
Category : Technology & Engineering
Total pages :378
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Structure of Cereals. Starch. Proteins of Cereals. Minor Constituents of Cereals. Storage of Cereals. Dry Milling of Cereals. Wet Milling: Production of Starch, Oil, and Protein. Rice, Oat, and Barley Processing. Malting and Brewing. Gluten Proteins. Rheology of Doughs and Batters. Yeast-Leavened Products. Soft Wheat Products. Glass Transition and Its Role in Cereals. Pasta and Noodles. Breakfast Cereals. Snack Foods. Feeds.

Breadmaking

Breadmaking
Author : S P Cauvain
Publisher : Elsevier
Release Date : 2012-04-25
Category : Technology & Engineering
Total pages :832
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The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology

Cereals and Cereal-Based Foods

Cereals and Cereal-Based Foods
Author : Taylor & Francis Group
Publisher : Apple Academic Press
Release Date : 2020-12-15
Category :
Total pages :341
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This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.

Advances in Cereal and Pseudocereal Researches for Functional Foods

Advances in Cereal and Pseudocereal Researches for Functional Foods
Author : Naofumi Morita,Pham Van Hung,Tomoko Maeda
Publisher : Nova Science Pub Incorporated
Release Date : 2013-01-01
Category : Technology & Engineering
Total pages :167
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Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the western part of Asia. The food products of these cereals and pseudo-cereals have been mostly produced from white flours, which are milled from whole grains using the conventional milling method. Although the texture and sensory qualities of the products made from the white flours have been improved, the nutritive values of these products have become lower because most of the nutritional compounds such as dietary fibre, resistant starch, vitamins, minerals and microconstituents in the bran and germ have been removed from the white flours. Therefore, the consumption of whole grains has been considered to have many physiological benefits related to "western diseases" such as coronary heart disease, colon cancer and diabetes. Recently, researchers tried to find a good method to prepare foodstuffs containing sufficient amounts of nutritional compounds, especially dietary fibre and minerals. In this book, recent advances in cereal and pseudo-cereal based food researches have been reviewed. New milling techniques have been applied to produce graded flours which contain large amounts of dietary fibre, vitamins and minerals and could be applied for substitution with the conventionally milled flour in bread-making to produce functional food products with high safety, palatability and nutrition. In addition, germination of cereal and pseudo-cereal grains helps to improve the chemical compositions, nutritive values and acceptability characteristics of functional food products. All of this useful information can be seen in this book.

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
Author : Herminia Dominguez
Publisher : Elsevier
Release Date : 2013-09-30
Category : Technology & Engineering
Total pages :768
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Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae. Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae Discusses methods for the extraction of bioactives from algae Describes the use of algae and products derived from them in the food and nutraceutical industries

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
Author : Joyce I. Boye
Publisher : John Wiley & Sons
Release Date : 2015-02-04
Category : Technology & Engineering
Total pages :400
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For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Storage of Cereal Grains and Their Products

Storage of Cereal Grains and Their Products
Author : D. B. Sauer
Publisher : Amer Assn of Cereal Chemists
Release Date : 1992
Category : Technology & Engineering
Total pages :615
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Physical Properties of Cereal Grains. Moisture and Its Measurement. Biochemical, Functional, and Nutritive Changes During Storage. Development of Storage Techniques. Whole Grain Storage. Drying Cereal Grains. Aeration and Stored Grain Management. Alternative Storage Practices. Microflora. Mycotoxins. Rodents. Insects: Identification, Damage, and Detection. Control of Stored-Grain Insects. Integrated Pest Management of Stored-Grain Insects. Sampling, Inspecting, and Grading. The Economics of Grain Storage.

Functional Foods : Sources and Health Benefits

Functional Foods : Sources and Health Benefits
Author : D. Mudgil,S. Barak
Publisher : Scientific Publishers
Release Date : 2017-02-01
Category : Technology & Engineering
Total pages :396
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The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics & Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits & Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject.

Sustainable Recovery and Reutilization of Cereal Processing By-Products

Sustainable Recovery and Reutilization of Cereal Processing By-Products
Author : Charis Michel Galanakis
Publisher : Woodhead Publishing
Release Date : 2018-02-03
Category : Technology & Engineering
Total pages :352
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Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan. Addresses topics associated with the sustainable management of cereal manufacturing Places emphasis on current, advisable practices Presents general valorization techniques of cereal processing by-products Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals

Using Cereal Science and Technology for the Benefit of Consumers

Using Cereal Science and Technology for the Benefit of Consumers
Author : S P Cauvain,L S Young,S Salmon
Publisher : Elsevier
Release Date : 2005-01-10
Category : Technology & Engineering
Total pages :592
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The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration. The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed. The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread Congress High-quality papers highlighting the most recent developments in cereal science and technology Benefits for the industry and consumers are discussed

Advances in Food Science and Technology

Advances in Food Science and Technology
Author : Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Publisher : John Wiley & Sons
Release Date : 2013-03-18
Category : Technology & Engineering
Total pages :328
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This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.