Removal of Phytic Acid from Beans by Vof in Situ Phytase Potentiation PDF Download

Author: H. R. Chang
Publisher:
ISBN:
Category :
Languages : en
Pages :

View

Book Description

Author: Hsing-tze Ruan Chang
Publisher:
ISBN:
Category :
Languages : en
Pages : 360

View

Book Description

Author: N. R. Reddy
Publisher: CRC Press
ISBN: 9780849361081
Category : Technology & Engineering
Languages : en
Pages : 164

View

Book Description
This timely publication brings together into a single volume an overview of the extensive published data on cereal and legume phytates. It presents important information regarding historical background, physiological functions, and uses. Biosynthesis and dephosphorylation, phytase enzyme, and methods for analysis are covered. Also included is invaluable information on occurrence, distribution, content, and dietary intake; and interactions with minerals, proteins, carbohydrates and enzymes. Digestion and bioavailability, nutritional consequences, and technologies for removal of phytates from cereals and legumes are discussed. There are numerous tables and illustrations included. This volume is indispensable for researchers and food scientists in phytate research and the technology/processing of cereals and legumes.

Author:
Publisher: Academic Press
ISBN: 0080567738
Category : Technology & Engineering
Languages : en
Pages : 421

View

Book Description
Advances in Food Research

Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 780

View

Book Description

Author: George Menelaus Lolas
Publisher:
ISBN:
Category : Phosphorus
Languages : en
Pages : 208

View

Book Description

Author: Hao Feng
Publisher: Elsevier
ISBN: 0128115262
Category : Technology & Engineering
Languages : en
Pages : 347

View

Book Description
Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies. This edited volume brings together the world's leading researchers on sprouted grains. - Presents the nutrient and bioactive components of these healthy grains - Provides extensive coverage of products developed from sprouted grains - Includes contributions from an International team of both academic and industrial authors - Covers the equipment and technology used in grain processing

Author:
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 642

View

Book Description

Author: Fereidoon Shahidi
Publisher: Springer Science & Business Media
ISBN: 9780306480713
Category : Technology & Engineering
Languages : en
Pages : 368

View

Book Description
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.

Author: Rotimi E. Aluko
Publisher: Springer Science & Business Media
ISBN: 1461434807
Category : Technology & Engineering
Languages : en
Pages : 163

View

Book Description
"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.’ Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits."