Bokus
Sonia Morya, Nisha Sharma, Arti Jamwal Sharma, Navnidhi Chhikara, Shreekar Pant - Millets, Inbunden

Inbunden, Engelska, 2026

Millets

From Ancient Grains to Modern Superfoods

Av Sonia Morya, Nisha Sharma, Arti Jamwal Sharma, Navnidhi Chhikara, Shreekar Pant

Del i serien Bioprocessing in Food Science

2565 kr

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Beskrivning
Featuring cutting-edge research, empirical data, and global case studies, this essential guide reveals how to overcome key production and processing bottlenecks to unleash the full nutritional and economic potential of millets. Millets are high-value, gluten-free agronomic crops renowned for their superior nutritional profiles, offering rich concentrations of protein, dietary fiber, essential minerals, and calcium relative to conventional staples like wheat and rice. Beyond their dietary benefits, millets exhibit exceptional agronomic resilience, characterized by drought tolerance and pest resistance. Despite a recent global resurgence in millet cultivation across developing economies, scaling production and adoption requires addressing systemic bottlenecks, including limited access to quality seed stock, inadequate post-harvest storage, constrained market channels, and underfunded research frameworks. This book provides a rigorous examination of the multidimensional challenges limiting millet production and processing globally. Through cutting-edge research, empirical data, and international case studies, this volume details advances in food bioprocessing, novel product formulation, and emerging post-harvest technologies necessary to optimize the millet value chain and enhance global food security.
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Sonia Morya, PhD, is an Assistant Professor in the Department of Food Technology and Nutrition at Lovely Professional University, Punjab, India. She has published more than 50 review and research articles, more than 20 patents in the Indian Patent Journal, and 19 book chapters. Her research interests encompass food preservation, food nanotechnology, probiotic beverages, new product development, food processing, herbal wine, cereal-based probiotic beverages, and food chemistry. Nisha Sharma, PhD, is a Senior Research Associate at Global Health Research Innovation in Toronto, Canada. She has published more than 50 research articles in respected national and international journals, 15 book chapters, 15 popular articles, and two books. She has contributed significantly to the fields of medical, agricultural, food, environmental, and industrial microbiology. Navnidhi Chhikara, PhD, is an Assistant Professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology in Hisar, India. She has published more than 75 papers in respected national and international journals and five books. Her research interests include traditional food products, grain processing, extrusion, and functional foods.

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