Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development(Cereals)

小麦科学:营养与抗营养特性、加工、储存、生物活性及产品开发

食品科学技术基础学科

售   价:
1862.00
发货周期:国外库房发货,通常付款后3-5周到货!
作      者
出  版 社
出版时间
2023年09月04日
装      帧
精装
ISBN
9781032293745
复制
页      码
434
语      种
英文
综合评分
暂无评分
我 要 买
- +
库存 30 本
  • 图书详情
  • 目次
  • 买家须知
  • 书评(0)
  • 权威书评(0)
图书简介
Globally, significant work has been done to enhance our current understanding of the nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development of wheat, opening new frontiers for further improvement. Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development addresses the topics associated with the advances in understanding the wheat biochemical, nutritional, and rheological quality. Improving crop varieties by either conventional breeding or transgenic methods to obtain nutritionally enhanced crops has the advantage of making a one-time investment in research and development to have sustainable products.Features:Includes topics associated with the nutritional composition and anti-nutritional propertiesAddresses the effects of different processing technologies on flour yield and end productsReviews the effects of storage on nutritional, baking and rheological quality, organoleptic quality, etc.Processing and storage technologies have impacted the nutritional quality and the bioavailability of nutrients in wheat. Due to its peculiar grain protein composition, especially gluten protein, wheat has extensive usage in making numerous end products, eaten round the clock. Researchers have demonstrated a significant effect of alteration of flour-processing technologies on the rheological quality of end products. This book provides a holistic understanding and covers recent developments of wheat science under one umbrella. Emphasis is placed on current trends and advances in nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development. Additionally, efforts have been made to compile the available information on the application of different ingredients of wheat in the industry and pharma sectors.
本书暂无推荐
本书暂无推荐
看了又看
  • 上一个
  • 下一个