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Handbook of milletsprocessing, quality, and nutrition status /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Handbook of milletsedited by C. Anandharamakrishnan, Ashish Rawson, C. K. Sunil.
Reminder of title:	processing, quality, and nutrition status /
other author:	Anandharamakrishnan, C.
Published:	Singapore :Springer Nature Singapore :2022.
Description:	vii, 386 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Millets.
Online resource:	https://doi.org/10.1007/978-981-16-7224-8
ISBN:	9789811672248$q(electronic bk.)

Handbook of milletsprocessing, quality, and nutrition status /
Handbook of milletsprocessing, quality, and nutrition status /[electronic resource] :edited by C. Anandharamakrishnan, Ashish Rawson, C. K. Sunil. - Singapore :Springer Nature Singapore :2022. - vii, 386 p. :ill., digital ;24 cm.

Chapter 1. Millets-an Overview -- Chapter 2. Millet Cultivation an Overview -- Chapter 3. Millet Storage and Pest Management -- Chapter 4. Major Millets Processing -- Chapter 5. Minor millet processing and its impacts on composition -- Chapter 6. Chemistry of Millets: Major and Minor Constituents -- Chapter 7. Nutritional properties of millets: neglected cereals with potentials to combat malnutrition -- Chapter 8. Post-harvest Treatments and Storage of millets -- Chapter 9. Millet Milling Technologies -- Chapter 10. Effect of Processing on Functional Characteristics, Physiochemical Properties, and Nutritional Accessibility of Millets -- Chapter 11. Emerging Technologies in Millet Processing -- Chapter 12. Millet Food Products -- Chapter 13. Byproducts from Millet Processing Industry -- Chapter 14. Quality Standards for Millets -- Chapter 15. Millet Industry Scenario -- Chapter 16. Toxins in Millets.

The book offers an updated perspective on the unique characteristics of millets. Millets are consumed for their health/nutritional benefits, and in the preparation of specialty foods for target groups - from pediatrics to geriatrics. Recent trends suggest the importance of millet in the human diet due to their nutritional importance, ability to grow in high temperatures and drought conditions, and their resistance to pests and diseases. This book highlights different types of millet and discusses their properties as well as nutritional and anti-nutritional values. In addition, the book also provides information on the physiochemical properties, future prospects, current methodologies, and agricultural practices. The last few parts cover the emerging technologies in millet processing, by-products utilization, quality standards, and the current millet industry scenario. The book provides a comprehensive overview of the status of millet processing, quality, and nutraceutical product manufacture. The book is a resourceful read for students and researchers in food sciences, as well as industry experts.

ISBN: 9789811672248$q(electronic bk.)

Standard No.: 10.1007/978-981-16-7224-8doiSubjects--Topical Terms:

812923
Millets.

LC Class. No.: SB191.M5

Dewey Class. No.: 633.17

Handbook of milletsprocessing, quality, and nutrition status /
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505 0 $a Chapter 1. Millets-an Overview -- Chapter 2. Millet Cultivation an Overview -- Chapter 3. Millet Storage and Pest Management -- Chapter 4. Major Millets Processing -- Chapter 5. Minor millet processing and its impacts on composition -- Chapter 6. Chemistry of Millets: Major and Minor Constituents -- Chapter 7. Nutritional properties of millets: neglected cereals with potentials to combat malnutrition -- Chapter 8. Post-harvest Treatments and Storage of millets -- Chapter 9. Millet Milling Technologies -- Chapter 10. Effect of Processing on Functional Characteristics, Physiochemical Properties, and Nutritional Accessibility of Millets -- Chapter 11. Emerging Technologies in Millet Processing -- Chapter 12. Millet Food Products -- Chapter 13. Byproducts from Millet Processing Industry -- Chapter 14. Quality Standards for Millets -- Chapter 15. Millet Industry Scenario -- Chapter 16. Toxins in Millets.
520 $a The book offers an updated perspective on the unique characteristics of millets. Millets are consumed for their health/nutritional benefits, and in the preparation of specialty foods for target groups - from pediatrics to geriatrics. Recent trends suggest the importance of millet in the human diet due to their nutritional importance, ability to grow in high temperatures and drought conditions, and their resistance to pests and diseases. This book highlights different types of millet and discusses their properties as well as nutritional and anti-nutritional values. In addition, the book also provides information on the physiochemical properties, future prospects, current methodologies, and agricultural practices. The last few parts cover the emerging technologies in millet processing, by-products utilization, quality standards, and the current millet industry scenario. The book provides a comprehensive overview of the status of millet processing, quality, and nutraceutical product manufacture. The book is a resourceful read for students and researchers in food sciences, as well as industry experts.
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