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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Author: Antonella Pasqualone
Publisher: MDPI
Total Pages: 306
Release: 2021-06-09
Genre: Science
ISBN: 303650706X
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Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Author: Antonella Pasqualone
Publisher:
Total Pages: 306
Release: 2021
Genre:
ISBN: 9783036507071
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Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old--if not ancient--group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Cereal-Based Food Products

Cereal-Based Food Products
Author: Manzoor Ahmad Shah
Publisher: Springer Nature
Total Pages: 367
Release: 2023-11-06
Genre: Technology & Engineering
ISBN: 3031403088
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Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.

Cereals and Cereal-Based Foods

Cereals and Cereal-Based Foods
Author: Megh R. Goyal
Publisher: CRC Press
Total Pages: 340
Release: 2021-07-30
Genre: Medical
ISBN: 1000164292
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This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.

Cereal Processing Technologies

Cereal Processing Technologies
Author: Rajan Sharma
Publisher: CRC Press
Total Pages: 509
Release: 2023-10-03
Genre: Technology & Engineering
ISBN: 1000913708
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Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance. Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products. Key Features: Focuses on different cereals for nutritive and functional characteristics Explores mechanical, biological, thermal and non-thermal processing treatments of cereals Presents impact of different treatments on biological and techno-functional properties of cereals Discusses characteristics of the processed products The contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.

Engineering Aspects of Cereal and Cereal-Based Products

Engineering Aspects of Cereal and Cereal-Based Products
Author: Raquel de Pinho Ferreira Guine
Publisher: CRC Press
Total Pages: 356
Release: 2016-04-19
Genre: Technology & Engineering
ISBN: 1439887039
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Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in

Functional Cereals and Cereal Foods

Functional Cereals and Cereal Foods
Author: Sneh Punia Bangar
Publisher: Springer Nature
Total Pages: 443
Release: 2022-08-29
Genre: Technology & Engineering
ISBN: 3031056116
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In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview.

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
Author: Elke K Arendt
Publisher: Elsevier
Total Pages: 519
Release: 2013-04-09
Genre: Technology & Engineering
ISBN: 0857098926
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Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Market-oriented Design and Strategic Marketing of Cereal-based Functional Products

Market-oriented Design and Strategic Marketing of Cereal-based Functional Products
Author: Huan Yu
Publisher:
Total Pages: 298
Release: 2010
Genre: Food
ISBN:
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New product development (NPD) is a knowledge intensive process and the core of this process centers on the knowledge management. To improve the effectiveness of the knowledge management within the NPD process a high level of consumer involvement and integration is required. This can be expressed as a need for a higher degree of market orientation during product development, where issues relating to market information process are key points. In Ireland, the functional beverage market is rapidly growing and provides Irish food manufacturers with opportunities for NPD and market extensions. Specifically, novel cereal foods (i.e. FFCBs) have attracted the interest of food manufacturers and are expected to create a new segment of functional cereal foods. The objective of this study was to gain a deep understanding of potential target customers and product opportunities for FFCBs. The research design strategy employed in this study approached consumer-related knowledge management through the utilisation of market-oriented research methodologies at the early stages of the NPD process. A sequential research design consisting of qualitative and quantitative methods was chosen for this study. The qualitative research, including 15 in-depth interviews and 3 focus groups, generated exploratory market information related to consumers{u2019} needs of functional cereal foods. The quantitative research approach, containing a consumer dietary lifestyle survey and Conjoint Analysis, was then taken to identify viable product concepts and market segments for FFCBs. The consumer lifestyle survey (n=288) identified lifestyle-related factors that influenced consumer acceptance of functional cereal foods. A conjoint-based study (n=299) was then developed to identify important product-specific factors that influenced consumer acceptance of FFCBs. The significance of this research is the development of a consumer knowledge-based system that not only facilitates the ongoing knowledge management processes for idea generations of FFCBs but also guides the NPD teams to design functional food products in a market-oriented fashion.

Stars in the History of Home Economics in Egypt 1937-1980

Stars in the History of Home Economics in Egypt 1937-1980
Author: Aly R Abdel-Moemin
Publisher: Aly R Abdel-Moemin
Total Pages: 214
Release: 2019-03-21
Genre:
ISBN:
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This is the first book telling the history of Egyptian pioneers in home economics from 1937-1980. Authors focused on this period of history because it was the golden time for HE in Egypt, and was the time that the name of HE lasts. The information in this book is not only for home economics specialists but also for people interested in the history of early female education in twentieth century in Egypt. It contains rare pictures, books written by the pioneers, and biographies for pioneers of HE published for the first time. The book shows how home economics education developed, the type of education they get in the UK, France, Switzerland, famous pioneers, their books, awards, and graduation parties in the mid twentieth century. It also outlines their roles in the community, FAO, UNESCO, the situation of HE in 2018, Domestic Science and Embroidery Arts, biographies, and rare pictures. We have spent 3 years collecting information, pictures, interviewing live pioneers or their daughters, and researched in old sections of libraries to write this history! In addition to the publishing of this book a free private museum has been developed (based on data collected for this book) and built on 165m which was the first museum for pioneers of home economists in Egypt and Arab countries and also internationally based on the private work that we have done. The museum has ~100 framed pictures of pioneers, in addition to their rare books. These are not available in any library but have been collected from relatives of late pioneers.