Oilseeds: Health Attributes and Food Applications

1. Auflage 2021
ISBN: 978-981-15-4193-3
Verlag: Springer Nature Singapore

Buch, Englisch, 517 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 1047 g

Oilseeds offer a plethora of opportunities for the food and feed industry, thanks to their high oil and protein content . Their phytonutrients and functional components have attracted the interest of researchers, leading to the development of functional foods. This book gathers the latest scientific information on the nutrients, phytonutrients and health benefits as well as the adverse effects of consuming various conventional and non-conventional oilseeds. In addition, each chapter includes a section comprehensively explaining the use of oilseeds in functional bakery, dairy, and other food products. Given its scope, the book is a valuable resource for students, researchers, nutritionists, food scientists and technologists, and for anyone involved in product development based on oilseed and its components.

Zielgruppe

Research

Autoren/Hrsg.

Goyal, Ankit

Tanwar, Beenu

Fachgebiete

• Naturwissenschaften Biowissenschaften Zellbiologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizintechnik, Biomedizintechnik, Medizinische Werkstoffe
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Medizintechnik, Biomedizintechnik

Inhaltsverzeichnis

Soybean (Glycine max).- Rapeseed/Canola (Brassica napus).- Cottonseed (Gossypium hirsutum),- Ground nut (Arachis hypogaea).- Sunflower (Helianthus annuus) seed.- Palm /Palm kernel (Elaeis guineensis).- Coconut (Cocos nucifera),- Mustard (Brassica nigra) seed,- Olive (Olea europaea),- Flaxseed (Linum usitatissimum), - Chia seed (Salvia hispanica),- Sesame (Sesamum indicum) seed.- Nigella (Nigella sativa) seed,- Borage (Borago officinalis) seed,- Hempseed (Cannabis sativa),- Rice (Oryza sativa) bran,- Safflower (Carthamus tinctorius).-  Camelina (Camelina sativa) seed,- Pumpkin (Cucurbita pepo) seed,- Cumin (Cuminum cyminum) seed.

Über Autor(innen)

Dr. Beenu Tanwar is currently an Assistant Professor at the Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat. She holds a Master of Science in Food Technology from Sri Sathya Sai Institute of Higher Learning, Anantapur, India; and a Doctorate in Food Science and Nutrition from Himachal Pradesh Agricultural University, Palampur, India. She is also a recipient of the UGC-JRF (University Grants Commission-Junior Research Fellowship) Award in 2011. She is actively involved in teaching and research and has published numerous peer-reviewed articles, participated in several seminars, conferences, and workshops, and has received awards for best paper/poster presentations. She is an active member of the Indian Association for Parenteral and Enteral Nutrition (IAPEN), Indian Science Congress Association (ISCA), and Association of Food Scientists and Technologists India (AFSTI).

 Dr. Ankit Goyal is an Assistant Professor at the Department of Dairy Chemistry at Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India. He has published more than 30 research articles in leading journals, conference proceedings and books. He is a member of various professional bodies, including the Indian Science Congress Association (ISCA), American Oil Chemist’s Society (AOCS) and Dairy Technology Society of India (DTSI). Dr. Goyal holds a Bachelor of Science in Biochemistry from Kurukshetra University; a Mater of Science in Food Science and Technology from Chaudhary Charan Singh Haryana Agricultural University, Hisar, India; and a Doctorate in Dairy Chemistry from the National Dairy Research Institute (ICAR-NDRI), Karnal, India. Dr. Goyal’s research interests include the development and formulation of functional food and dairy products, and he is dynamically involved in teaching (graduate and postgraduate students) and research.