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The book 'Cereals: Processing and Nutritional Quality' penned by Sewa Ram and B. Mishra is a comprehensive resource that details the vital nutritional contributions of cereals such as wheat, barley, rice, and maize. It meticulously explores the intersection of cereal processing techniques and nutritional quality, shedding light on the requirements for various cereal products consumed globally. As an insightful guide, the text addresses both the chemical and molecular factors that influence the quality traits of cereals. From understanding the intricacies of dough rheology and gluten structure to examining molecular breeding strategies aimed at improving wheat grain quality, this hardback book serves as an essential reference for professionals in food science, agriculture, and industry applications. Readers will gain an in-depth knowledge of the economic significance of cereals in food, industrial applications, and the importance of enhancing their quality for sustainable use in the modern economic landscape.
Key Features
| Features | Description |
|---|---|
| Authors | Sewa Ram & B. Mishra |
| Cover Type | Hardback |
| Focus Areas | Nutrition, Processing, Quality of Cereals |
| Cereals Discussed | Wheat, Barley, Rice, Maize |
| Applications | Food, Feed, Biofuels, Biodegradable Products |
| Key Topics Covered | Bread Quality, Dough Rheology, Nutritional Quality |
| Molecular Insights | Cereal quality traits, Genetic factors |
| Attributes | Description |
|---|---|
| ISBN | 978-XXXXXXX |
| Publication Year | 2023 |
| Page Count | 320 |
| Dimensions | 6 x 9 inches |
| Publisher | Agricultural Sciences Publication |
| Language | English |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The book focuses on four main cereals: wheat, barley, rice, and maize, providing detailed insights on each.
Yes, it delves into the chemical and molecular components that determine cereal quality traits, including insights on molecular breeding.
The book is beneficial for professionals in food science, agriculture, and those involved in the cereal industry, as well as researchers focusing on cereal quality.
The book discusses various quality requirements, including bread quality, dough rheology, and nutritional quality specific to different cereal products.
Understanding cereal quality is essential for ensuring the nutritional value of food products, improving industrial applications, and driving economic sustainability.
Brand: nipa
Country Of Origin: India
Contents of the book Cereals: Processing and Nutritional Quality authored by Sewa Ram & B.Mishra
01. World wheat production, consumption and utilization 02. Bread quality 03. Soft wheat product quality 04. Durum quality 05. Dough Rheology and chemical tests 06. Gluten structure, genetics and functionality 07. Wheat grain hardness 08. Wheat starch structure, biosynthesis and quality 09. Nutritional quality of wheat. 10. Molecular breeding and transgenic approach for the improvement of wheat grain quality 11. Barley malt, feed and food quality 12. Processing and nutritional quality of rice 13. Processing and nutritional quality of maize
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