Sushil Dhital – författare

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starchDescribes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Carbohydrate Nutrition discusses the nutritional functionality of foods in addressing the current metabolic disease epidemic. It begins by introducing the sources and structures of various carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose, along with their function in the small intestine and colon. The book offers a comprehensive examination of carbohydrates, covering their chemistry, classification, digestion and health implications. The importance of prebiotic carbohydrates, such as human milk oligosaccharides and dietary fibers like cellulose, arabinoxylans, and beta-glucan is also discussed.Each chapter is authored by leading experts in the field making Carbohydrate Nutrition is a valuable resource for nutrition researchers, food scientists, food chemists, and those studying related topics. Readers can apply these insights to the design and development of foods with improved carbohydrate nutrition.Presents a holistic view of the structure-function of common carbohydrates in both the upper and lower gastrointestinal tractsExplores different carbohydrate types and their nutritional rolesExplains the rate, extent and location of digestion and absorption for glycemic starch and dietary fibersOffers practical guidance for creating balanced, carbohydrate-rich diets

Carbohydrate Nutrition discusses the nutritional functionality of foods in addressing the current metabolic disease epidemic. It begins by introducing the sources and structures of various carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose, along with their function in the small intestine and colon. The book offers a comprehensive examination of carbohydrates, covering their chemistry, classification, digestion and health implications. The importance of prebiotic carbohydrates, such as human milk oligosaccharides and dietary fibers like cellulose, arabinoxylans, and beta-glucan is also discussed.Each chapter is authored by leading experts in the field making Carbohydrate Nutrition is a valuable resource for nutrition researchers, food scientists, food chemists, and those studying related topics. Readers can apply these insights to the design and development of foods with improved carbohydrate nutrition.- Presents a holistic view of the structure-function of common carbohydrates in both the upper and lower gastrointestinal tracts- Explores different carbohydrate types and their nutritional roles- Explains the rate, extent and location of digestion and absorption for glycemic starch and dietary fibers- Offers practical guidance for creating balanced, carbohydrate-rich diets

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.

Key Features

Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.

Key Features

Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starchDescribes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

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.

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 millet Antidiabetic, anti-cancerous, anti-artherosclerogenic, and antiaging properties of millets Intake of millet protein as a solution to reduce body weight and increase the liver s relative weight The 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 millets Nutraceutical 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.