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Cereal grain by-products as natural antioxidants

Cereal Grain By-Products as Natural Antioxidants is een boek van Mohamed Kelany;

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Cereal Grains for the Food and Beverage Industries

-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein;

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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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Cereal Grain-based Functional Foods

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed;

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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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Storage of Cereal Grains and Their Products

Edited by active cereals researchers working in industry, with experts from both academia and industry supplying chapters

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Cereal Grains

Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties;

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Natural Antioxidants

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products;

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Natural Antioxidants

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products;

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Cereal Grains

the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a;

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Food Antioxidants

which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products;

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Food By-Product Based Functional Food Powders

powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products;

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Postharvest Technology and Food Process Engineering

Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by;

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Postharvest Technology and Food Process Engineering

Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by;

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Antioxidant and Pharmacological Activity of Muntingia Calabura Fruits

This book deals with the natural antioxidants and their properties.It mainly concenterated on the antioxidants in fruits. Fruits and;

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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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Breakfast Cereals and How They Are Made

cereal grain across the supply chain with oversight of the entire lifecycle - from ingredient, to finished product. The book provides essential;

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Engineering Aspects of Cereal and Cereal-Based Products

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new;

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Principles of Cereal Science and Technology

most thorough grain science information available. Much has changed in cereal science and technology since the second edition was published;

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Food and Potential Industrial Applications of Bambara Groundnut

glucose and as a detoxing aid. Furthermore, several researchers have explored the grain either alone or as composite with cereal and tubers for;

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Grain Legumes

developing worlds by providing an alternative nitrogen source to the artificial fertilizers, which, although boosting cereal yields, often have;

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Grain Legumes

developing worlds by providing an alternative nitrogen source to the artificial fertilizers, which, although boosting cereal yields, often have;

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Handbook of Antioxidants for Food Preservation

growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an;

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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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Application of Nano/Microencapsulated Ingredients in Food Products

, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and;

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Applications of Natural Products in Food

derived from plants with specific focus on applications of natural products as antibacterial agents and antioxidants in foods. The data recorded;

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Functional Properties of Traditional Foods

includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based;

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