Download or read book Los Cereales Grains written by Robin Nelson and published by Ediciones Lerner. This book was released on 2016-08 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: An introduction to different grain products and the part they play in a healthy diet.

Download or read book Los siete cereales written by Udo Renzenbrink and published by . This book was released on 2015 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Tecnolog a de los cereales written by N.L. Kent and published by . This book was released on 1987 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Los siete cereales written by Udo Renzenbrink and published by . This book was released on 2007 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Course in Cereal Foods and Their Preparation written by Margaret Johnes Mitchell and published by . This book was released on 1908 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cereal Grain Quality written by R. Henry and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Download or read book Cereal Grains written by Gulzar Ahmad Nayik and published by CRC Press. This book was released on 2023-03-07 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality. Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing. Key Features: Contains comprehensive information on general composition and properties of cereals. Discusses the recent advances in cereal technology Provides knowledge on bioactive characterization of cereal grains Contain information on future aspect of grain quality and allergens in cereal grains This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.

Download or read book Industrias de cereales y derivados written by María Jesús Callejo González and published by . This book was released on 2002 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cereals and Cereal Based Foods written by Megh R. Goyal and published by CRC Press. This book was released on 2021-07-30 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Principios de ciencia y tecnologia de los cereales written by R. Carl Hoseney and published by . This book was released on 1991-01-01 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Estructura de los cereales. El almidon de los cereales. Proteinas de los cereales. Constituyentes secundarios de los cereales. Almacenamiento de los cereales. Molturacion seca de los cereales. Molturacion humeda: produccion de almidon, aceite y proteina. Procesamiento de arroz, avena y cebada. Malteado y preparacion de bebidas. Productos esponjados con levadura. Productos de trigo blando. Pasta y « noodles. Cereales de desayuno. Tentempies.

Download or read book Libro de Cocina de la Dieta DASH written by Mariza Snyder and published by Simon and Schuster. This book was released on 2016-03-22 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: UNA GUÍA Y LIBRO DE COCINA EN ESPAÑOL PARA LA DIETA DASH Hacer la dieta DASH es muy fácil con este libro de cocina repleto de recetas increíblemente sabrosas, planes creativos de comidas e información nutricional completa. Estas 140 recetas fáciles de hacer plantean una manera deliciosa de comer bien, perder peso, bajar la presión arterial y prevenir la diabetes sin sentirse hambriento. Desayunos rápidos y sanos • Avena cocida de lujo con frutos del bosque • Burrito de huevo Almuerzos energéticos • Tacos de carne de res • Sopa de frijoles de mamá Cenas gratamente deliciosas • Fajitas de pollo con salsa de aguacate condimentada • Pimientos (rojos grandes) rellenos Snacks rápidos y fabulosos • Salsa de chipotle para mojar • Salsa de tomatillo asado DASH (Dietary Approaches to Stop Hypertension) es la major dieta para alcanzar un estilo de vida saludable porque ha sido nombrada número uno en términos de perdida de peso, nutrición, prevención de la diabetes y enfermedades del corazón. Este libro de cocina es una guía esencial para vivir de manera saludable porque incluye un plan dietario de 28 días, consejos fáciles para ejercitar y tips para continuar con una dieta saludable mientras está fuera de su casa.

Download or read book Cereal Based Food Products written by Manzoor Ahmad Shah and published by Springer Nature. This book was released on 2023-11-06 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book El hambre y los mercados written by Programa Mundial de Alimentos and published by Routledge. This book was released on 2009-12-01 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2009. Routledge is an imprint of Taylor & Francis, an informa company.

Download or read book El Grupo de Los Cereales The Grain Group written by Mari C. Schuh and published by Pebble Plus Bilingue/Bilingual. This book was released on 2010-07-01 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: Text and photographs present the grain group, the foods in the group, and examples of healthy eating choices.

Download or read book Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages written by Antonella Pasqualone and published by MDPI. This book was released on 2021-06-09 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Milagrosos Alimentos Curativos De La Biblia written by Reese Dubin and published by Penguin. This book was released on 2000-09-01 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: Como lo prueba el confunto de investigaciones científicas en constante aumento, los remedios populares de los pueblos de la antigüedad muestran con frecuencia ser admirablemente eficaces. Esto se observa bien en Milagrosos Alimentos Curativos de la Biblia, el Libro que expone las notables propiendades curativas de muchos alimentos y hierbas descrtios en el Antiguo y Nuevo Testamentos. Esta guía práctica ayuda a encontrar los alimentos bíblicos que curan los malestares comunes--y narra fascinantes historias reales sobre curaciones asombrosas acontecidas en los tiempos bíblicos y en la actualidad. Averigüe las maneras en que médicos y pacientes han usado con éxito estos alimentos y hierbas fáciles de conseguir, para lograr un alivio duradero de enfermedades tan diversas como úlceras en la boca y presión sanguínea elevada, tuberculosis, cáncer y enfermedades del corazón. Descubra los sorprendentes Alimentos bíblicos Curativos, tales como: • La bebida medicinal sagrada que previene los coágulos sanguíneos, alivia el dolor y contribuye a disolver la grasa de las paredes arteriales • La planta "de Moisés" : el profeta la usó ¡y vivó más de un siglo! • Aceites vegetales medicinales que encendieron la Zarza Ardiente • El asombroso poder curativo de un grano bendecido por Jesús • La hoja milagroso de la Última Cena que, cuando ya no haya esperan zas, ayuda a aliviar el dolor y devuelve la fuerza. Este Libro es un tesoro de secretos curativos prácticos e inspiradores, provenientes de una de las fuentes más autorizadas que se pueda imaginar, tales como el uso del vino tinto para eliminar las bacterias y los virus, y las propiendades maravillosas del aceite de oliva para aliviar la artritis y hacer desaparecer las arrugas.

Download or read book Functional Cereals and Cereal Foods written by Sneh Punia Bangar and published by Springer Nature. This book was released on 2022-08-29 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.