Handbook of cereals, pulses, roots, and tubers : functionality, health benefits, and applications / edited by Sneh Punia, Anil Kumar Siroha, Manoj Kumar.

Format:

Book

Contributor:

Punia, Sneh, editor.

Siroha, Anil Kumar, editor.

Kumar, Manoj (Chemical scientist), editor.

Language:

English

Subjects (All):

Cereal products.

Physical Description:

1 online resource (653 pages)

Edition:

First edition.

Place of Publication:

Boca Raton : CRC Press, 2022.

Summary:

"Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four major subsections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health is well highlighted in this text. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners alike who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers"-- Provided by publisher.

Contents:

Cover

Half Title

Title Page

Copyright Page

Contents

List of Abbreviations

Preface

Editors

Contributors

Section I: Cereals and Pseudocereals

1. Wheat: Contribution to Healthy Diet and Health

2. Agronomic, Environmental and Genotype Effects on Phenols, Antioxidants and Amino Acid Content of Wheat

3. Biotechnological Advancements to Explore Crop Based Studies on Nutritional Aspects

4. Rice Processing and Properties

5. Oat (Avena Sativa): Functional Components

6. Postharvest Processing of Foxtail Millet and its Potential as an Alternative Protein Source

7. Proso Millet Flour and Starch: Properties and Their Applications

8. Beta-glucan (β-glucan)

9. Barnyard Millet-Composition, Properties, Health Benefits, and Food Applications

10. Finger Millet (Eleusine coracana L.)-Properties and Health Benefits

11. Antinutritional Factors in Cereals

12. Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maize and Maize-Based Food Products

13. Grain Amaranth: Processing, Health Benefits, and Applications

14. Chia Seeds-A Renewable Source as a Functional Food

15. Buckwheat: Nutritional Composition, Health Benefits, and Applications

16. Functional Potential of Quinoa

Section II: Pulses

17. Pinto Beans as an Important Agricultural Crop and its Health Benefits

18. Antinutritional Factors in Legumes

19. Processing, Nutritional Composition, and Health Benefits of Lentils

20. Faba Bean Properties, Functionality, and its Applications

21. Pigeon Peas Possess Significant Protein and Starch Fractions with Potential as a Functional Ingredient in Food Applications

22. Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits

23. Black Gram: Bioactive Components for Human Health and Their Functions.

24. Rice Beans: An Underutilized Legume with Nutritional Potential and Health Promoting Compounds

25. Adzuki Beans (Vigna Angularis): Nutritional and Functional Properties

26. Lupine: A Versatile Legume with Enhanced Nutritional Value

27. Mung Beans: Bioactive Compounds and Their Potential Health Benefits

28. Nutraceutical and Health Benefits of Pulses

Section III: Oilseed Crops

29. Sesame: An Emerging Functional Food

30. Flaxseed: An Underrated Superfood with Functional Properties

31. Soy Bean Processing and Utilization

Section IV: Roots and Tubers

32. Roots and Tubers: Functionality, Health Benefits, and Applications

33. Potatoes: Processing, Properties, and Application

34. Sweet Potato Starch: Properties and Its Bioactive Components

35. Structure and Properties of Lotus Seed Flour and Starch

36. Antinutritional Factors and Their Minimization Strategies in Root and Tuber Crops

Index.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781003155508

1003155502

9781000429794

1000429792

9781000429800

1000429806

OCLC:

1255521511