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3 produkter
3 produkter
Nutraceutical Potential of Millet-Based Food Products
Chemistry and Applications
Inbunden, Engelska, 2026
1 888 kr
Skickas inom 7-10 vardagar
Comprehensive coverage of the classification, production, distribution, nutritional composition, and commercialization of millets and millet-based food products Nutraceutical Potential of Millet-Based Food Products: Chemistry and Applications delivers comprehensive knowledge on the production, distribution, and nutrition of millets, with detailed insights on the current state of millet processing, millet-based food products, and the commercialization of millets. The book also reviews various bioavailability studies of millet bioactives and methods to enhance their bio-accessibility. Section I provides an introduction to millets, covering their classification, production, and distribution along with their nutritional composition. Section II covers the classification, chemical profiling, and existence of phenolics in millet grain along with its antimicrobial and antiradical properties and in vitro and in vivo antioxidative characteristics. This section also reviews the extraction, modification, quality assessment, and health benefits of millet polyphenols and millet fibers, proteins, and starches. Section III discusses emerging technologies in millet processing, the commercial preparation of millet-based products, the nutritional and health benefits of millet-based fermented food products, and the bioactive composition of millet by-products and their value addition. Nutraceutical Potential of Millet-Based Food Products includes information on: Types of millets including sorghum, pearl millet, finger millet, foxtail millet, proso millet, kodo millet, barnyard millet, little millet, and brown top milletAntidiabetic, anti-cancerous, anti-artherosclerogenic, and antiaging properties of milletsIntake of millet protein as a solution to reduce body weight and increase the liver’s relative weightThe potential of millets to contribute to nutritional security in developing countries due to their status as “miracle grains”The effects of climate change and public awareness on the production of milletsNutraceutical Potential of Millet-Based Food Products: Chemistry and Applications is a highly valuable resource for professionals working in food grain processing, technology, and engineering, as well as those involved in post-harvest technology development. The book is also appropriate for students and academics in related areas of study.
Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources
Extraction Technology, Analytical Techniques, and Potential Health Prospects
Inbunden, Engelska, 2024
1 886 kr
Skickas inom 10-15 vardagar
This new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, profile, and physicochemical aspects. The volume discusses the extraction technologies of active ingredients and the analytical techniques of qualitative and qualitative analysis along with the profiling of functional compounds and nutraceuticals. The volume gives detailed descriptions of the techniques for extraction, isolation, and characterization of active ingredients from food preparations.The volume also discusses important bioactive compounds and nutraceuticals specifically from milk and dairy products as well as from marine algae and seaweeds. From there, the volume explores bioactive compounds and nutraceuticals from nonconventional sources, such as from spices and condiments, and from microbial sources.This volume is the companion volume to the book Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.
Bioactive Compounds and Nutraceuticals from Plant Sources
Extraction Technology, Analytical Techniques, and Potential Health Prospects
Inbunden, Engelska, 2024
1 886 kr
Skickas inom 10-15 vardagar
This new volume focuses on the technology of bioactive compounds and nutraceuticals from fruit and vegetable sources, from cereal grain sources, and from cereal processing by-products. The chapters look at the extraction technologies, analytical techniques, and potential health prospects specifically from fruits and vegetables sources. They cover plants such plantation crops, roots, and tubers, as well as fruit and vegetable processing byproducts. They also consider bioactive compounds and nutraceuticals from major and minor cereal grain sources and from cereal processing byproducts.This new book provides valuable insight for food technologists and those in related areas of research. Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects is the companion volume to Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.