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    Advances in Cereals Processing Technologies

    Advances in Cereals Processing Technologies

    Gopal Kumar SharmaAnil Dutt SemwalDev Kumar Yadav

    "The current book provides extensive knowledge on cereals processing, which is essential for commercializing food products and fresh produce. This book also covers food laws and regulations from an Indian perspective, which play a crucial role in the commercialization process. Additionally, it covers recent trends in cereals-based products, updates in legumes and pulses-based convenience and processed foods, and the evolution of bakery and confectionery technology. The book also includes a chapter on the technological evaluation of milling, as well as the process of fermentation, which has been used for preserving cereals-based foods using general and specific microorganisms. The science and technology behind fermented foods based on cereals and pulses are well explained in this book. Furthermore, the book covers the most important quality attributes related to cereals processing, including rheological and thermal changes that occur when extrinsic factors such as moisture and temperature are altered. The book also covers recent updates in sugar, honey, jaggery, and salt processing, as well as the self-life stability of products with respect to various chemical parameters, which is affected by oxidative changes in processed foods. " "The current book provides extensive knowledge on cereals processing, which is essential for commercializing food products and fresh produce. This book also covers food laws and regulations from an Indian perspective, which play a crucial role in the commercialization process. Additionally, it covers recent trends in cereals-based products, updates in legumes and pulses-based convenience and processed foods, and the evolution of bakery and confectionery technology. The book also includes a chapter on the technological evaluation of milling, as well as the process of fermentation, which has been used for preserving cereals-based foods using general and specific microorganisms. The science and technology behind fermented foods based on cereals and pulses are well explained in this book. Furthermore, the book covers the most important quality attributes related to cereals processing, including rheological and thermal changes that occur when extrinsic factors such as moisture and temperature are altered. The book also covers recent updates in sugar, honey, jaggery, and salt processing, as well as the self-life stability of products with respect to various chemical parameters, which is affected by oxidative changes in processed foods. "

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    "The current book provides extensive knowledge on cereals processing, which is essential for commercializing food products and fresh produce. This book also covers food laws and regulations from an In

    Informations supplémentaires

    Fournisseur

    Date de publication

    2021 May 19

    Auteurs-
    Gopal Kumar SharmaAnil Dutt SemwalDev Kumar Yadav

    ISBN

    9789390591039

    À propos des auteurs

    Gopal Kumar Sharma
    Gopal Kumar Sharma
      Gopal Kumar Sharma
      Anil Dutt Semwal
      Anil Dutt Semwal
      Anil Dutt Semwal
      Dev Kumar Yadav
      Dev Kumar Yadav
      Dev Kumar Yadav

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