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020 _a9789811672248
024 7 _a10.1007/978-981-16-7224-8
_2doi
040 _aES-MaUEC
_bspa
_cES-MaUEC
245 1 0 _aHandbook of Millets - Processing, Quality, and Nutrition Status
_cedited by C Anandharamakrishnan, Ashish Rawson, C K Sunil
250 _a1st edition 2022
264 1 _aSingapore
_bSpringer International Publishing
_c2022
300 _a1 recurso en línea (VII, 386 páginas)
_b1 illus
336 _atexto
_btxt
_2rdacontent
337 _aelectrónico
_bc
_2rdamedia
338 _arecurso electrónico
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
505 0 _aChapter 1. Millets-an Overview -- Chapter 2. Millet Cultivation an Overview -- Chapter 3. Millet Storage and Pest Management -- Chapter 4. Major Millets Processing -- Chapter 5. Minor millet processing and its impacts on composition -- Chapter 6. Chemistry of Millets: Major and Minor Constituents -- Chapter 7. Nutritional properties of millets: neglected cereals with potentials to combat malnutrition -- Chapter 8. Post-harvest Treatments and Storage of millets -- Chapter 9. Millet Milling Technologies -- Chapter 10. Effect of Processing on Functional Characteristics, Physiochemical Properties, and Nutritional Accessibility of Millets -- Chapter 11. Emerging Technologies in Millet Processing -- Chapter 12. Millet Food Products -- Chapter 13. Byproducts from Millet Processing Industry -- Chapter 14. Quality Standards for Millets -- Chapter 15. Millet Industry Scenario -- Chapter 16. Toxins in Millets.-.
520 _aThe book offers an updated perspective on the unique characteristics of millets. Millets are consumed for their health/nutritional benefits, and in the preparation of specialty foods for target groups - from pediatrics to geriatrics. Recent trends suggest the importance of millet in the human diet due to their nutritional importance, ability to grow in high temperatures and drought conditions, and their resistance to pests and diseases. This book highlights different types of millet and discusses their properties as well as nutritional and anti-nutritional values. In addition, the book also provides information on the physiochemical properties, future prospects, current methodologies, and agricultural practices. The last few parts cover the emerging technologies in millet processing, by-products utilization, quality standards, and the current millet industry scenario. The book provides a comprehensive overview of the status of millet processing, quality, and nutraceutical product manufacture. The book is a resourceful read for students and researchers in food sciences, as well as industry experts.
700 1 _aAnandharamakrishnan, C
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aRawson, Ashish
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aSunil, C. K
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
776 0 8 _iPrinted edition:
_z9789811672231
776 0 8 _iPrinted edition:
_z9789811672255
776 0 8 _iPrinted edition:
_z9789811672262
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-16-7224-8
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942 _2lcc
_cLE
988 _aSpringer_BiomedLife_2022
999 _c394346
_d394346