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Bioactive Factors and Processing Technology for Cereal Foods

This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing;

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Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare

in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even;

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Handbook of Cereal Science and Technology

. Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent;

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Engineering Aspects of Cereal and Cereal-Based Products

in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing;

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Sustainable Recovery and Reutilization of Cereal Processing By-Products

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management;

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Sprouted Grains

of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested;

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Non-thermal Processing of Foods

for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and;

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Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the;

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Advances in Food and Nutrition Research: Volume 100

technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing.;

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High Intensity Pulsed Light in Processing & Preservation of Foods

of applications in the preservation of packaged and unpackaged food products, as well as non-preservation processes for the food industry, water;

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Phytochemicals As Bioactive Agents

prevention of cancer, heart disease and other diseases, and the prospects for developing functional foods containing these bioactive compounds. An;

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Food Bioactives and Health

has surged for functional foods (nutraceuticals), superfoods, and tailor-made foods, generated by supplementing traditional food products with;

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Functional Food Products and Sustainable Health

of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology;

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Functional Food Products and Sustainable Health

of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology;

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Cereal-Based Foodstuffs

in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as;

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Bioactive Peptides

absorbed. As the market for nutraceuticals and functional foods continues to expand, consumer interest has also grown and there are many common;

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Cereal Grains

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be;

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Bioactive Molecules in Plant Foods

trend of functional foods calls for accurate and reliable information in this emerging area of nutritional sciences. This book gives insight on;

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Bioactive Molecules in Plant Foods

trend of functional foods calls for accurate and reliable information in this emerging area of nutritional sciences. This book gives insight on;

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Preparation and Processing of Religious and Cultural Foods

huge percentage of the world's population, this book is ideal for food company innovation and R&D managers, producers and processers;

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Bioactive Compounds in Foods

This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many;

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Kent's Technology of Cereals

Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well;

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Asian Berries

berries are well-known traditional nutritional foods and herbal medicinals as well as valuable nourishing tonic, which has been used for thousands;

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Principles of Cereal Science and Technology

Principles of Cereal Science and Technology, Third Edition is completely updated and provides food science professionals and students the;

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Cereals and Pulses

phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food;

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Cereals Processing Technology

of contributors reviews the range of cereal products and technologies used to produce them. It is designed for all those involved in cereals processing;

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Functional Foods And Dietary Supplements

bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies;

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