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Technology of functional cereal products (Woodhead Publishing Series in Food Science, Technology and Nutrition) 14.0%OFF

Technology of functional cereal products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

by Bruce Hamaker

  • ISBN

    :  

    9781845691776

  • Publisher

    :  

    Woodhead Publishing

  • Subject

    :  

    Industry & Industrial Studies, Agriculture & Farming, Technology, Engineering, Agriculture

  • Binding

    :  

    HARDCOVER

  • Pages

    :  

    568

  • Year

    :  

    2007

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26017.0

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₹

22374.0

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  • Description

    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 half discusses the health effects of cereals, with chapters on whole grain foods, cereal micronutrients and resistant starch.  The last 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 in this section also cover cereal foods made from oats, rye, barley and specialty grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others.

  • Author Biography

    Dr. Bruce R. Hamaker is Director of the Whistler Center for Carbohydrate Research at Purdue University, Illinois, where he is also Professor of Food Sciences and leads the cereals laboratory. His work encompasses carbohydrates and health, starch and cereal chemistry, with diverse applications from the manipulation of starch digestion rate for low glycemic response to more appropriate utilization of cereals in developing countries.

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