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Oilseedshealth attributes and food a...

Goyal, Ankit.

Oilseedshealth attributes and food applications /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Oilseedsedited by Beenu Tanwar, Ankit Goyal.
Reminder of title:	health attributes and food applications /
other author:	Tanwar, Beenu.
Published:	Singapore :Springer Singapore :2021.
Description:	ix, 516 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Oilseeds.
Online resource:	https://doi.org/10.1007/978-981-15-4194-0
ISBN:	9789811541940$q(electronic bk.)

Oilseedshealth attributes and food applications /
Oilseedshealth attributes and food applications /[electronic resource] :edited by Beenu Tanwar, Ankit Goyal. - Singapore :Springer Singapore :2021. - ix, 516 p. :ill., digital ;24 cm.

Oilseeds offer a plethora of opportunities for the food and feed industry, thanks to their high oil and protein content. Their phytonutrients and functional components have attracted the interest of researchers, leading to the development of functional foods. This book gathers the latest scientific information on the nutrients, phytonutrients and health benefits as well as the adverse effects of consuming various conventional and non-conventional oilseeds. In addition, each chapter includes a section comprehensively explaining the use of oilseeds in functional bakery, dairy, and other food products. Given its scope, the book is a valuable resource for students, researchers, nutritionists, food scientists and technologists, and for anyone involved in product development based on oilseed and its components.

ISBN: 9789811541940$q(electronic bk.)

Standard No.: 10.1007/978-981-15-4194-0doiSubjects--Topical Terms:

887573
Oilseeds.

LC Class. No.: TP680 / .O55 2021

Dewey Class. No.: 633.85

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520 $a Oilseeds offer a plethora of opportunities for the food and feed industry, thanks to their high oil and protein content. Their phytonutrients and functional components have attracted the interest of researchers, leading to the development of functional foods. This book gathers the latest scientific information on the nutrients, phytonutrients and health benefits as well as the adverse effects of consuming various conventional and non-conventional oilseeds. In addition, each chapter includes a section comprehensively explaining the use of oilseeds in functional bakery, dairy, and other food products. Given its scope, the book is a valuable resource for students, researchers, nutritionists, food scientists and technologists, and for anyone involved in product development based on oilseed and its components.
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