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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

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Ethnic Fermented Foods and Beverages of India

, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented;

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Health Benefits of Fermented Foods and Beverages

reactions suppression, and overall digestion improvement. Possible health benefits of fermented foods and beverages include prevention;

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Trends in Non-alcoholic Beverages

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different;

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Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective;

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Engineering Aspects of Cereal and Cereal-Based Products

, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products;

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

-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role;

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Handbook of Cereal Science and Technology

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and;

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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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Fibre-Rich and Wholegrain Foods

goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres;

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Microorganisms and Fermentation of Traditional Foods

into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa;

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Cereal Grains

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal;

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Advances in Cereal & Pseudocereal Researches for Functional Foods

, especially dietary fibre and minerals. In this book, recent advances in cereal and pseudo-cereal based food researches have been reviewed. New;

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Functional Foods

mental disorders Health benefits of particular foods, such as eggs, milk, cereal, garlic, cinnamon, nuts, blueberries, etc. Mineral- and;

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Functional Foods

sessions Nutritional therapies for mental disorders Health benefits of particular foods, such as eggs, milk, cereal, garlic;

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Himalayan Fermented Foods

fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge;

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Himalayan Fermented Foods

fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge;

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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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Fermented Foods and Beverages of the World

in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts;

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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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Indigenous Fermented Foods of South Asia

Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book;

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Indigenous Fermented Foods of South Asia

Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book;

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Functional Foods and Biotechnology

and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for;

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Handbook of Alcoholic Beverages

and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers *ANALYTICAL METHODS: covering;

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Functional Foods and Biotechnology, Two Volume Set

, cardiovascular disease, and human gut improvement Provides system science-based food biotechnology innovations to design and advance;

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Oxidation in Foods and Beverages and Antioxidant Applications

in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based;

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