Buch, Englisch, 399 Seiten, Format (B × H): 178 mm x 254 mm
Innovative Processing and Analytical Techniques
Buch, Englisch, 399 Seiten, Format (B × H): 178 mm x 254 mm
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-5491-0
Verlag: Springer Us
This volume details established methodologies, innovative techniques, protocols, and analytical tools to advance the study of cereal- and millet-based foods. The chapters guide readers through thermal, non-thermal, bioprocessing, and analytical advancements. Written in the format of the series, each chapter lists the necessary materials and methods for readily reproducible protocols and includes notes on how to avoid and solve typical problems.
Authoritative and cutting-edge, aims to provide practical guidance and inspire further research and innovation that will benefit global food systems.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Dry and Wet Milling of Cereals and Millets: Methods and Applications.- Hydrothermal Processing of Millets: Traditional and Modern Approaches.- Germination and Fermentation: Bioprocessing for Enhanced Bioavailability.- Extrusion Cooking: Enhancing Functional Properties of Millet-Based Snacks.- Non-Thermal Processing of Cereals: High-Pressure Processing, Ultrasound, and Pulsed Electric Field Techniques.- Infrared and Microwave Processing of Whole Grains for Improved Nutritional Quality.- Starch Modification Techniques for Improved Digestibility and Functional Properties.- Protein Enrichment Strategies: Isolation, Modification, and Functional Properties.- Fiber Fortification in Cereal-Based Foods: Extraction and Functionalization Approaches.- Sprouting and Malting Protocols for Improved Nutritional and Sensory Characteristics.- Extraction and Characterization of Polyphenols and Antioxidants from Cereal Bran and By-Products.- Enzymatic and Solvent-Free Methods for Bioactive Extraction.- Analytical Approaches for Starch Digestibility and Glycemic Index Evaluation.- Structural Characterization of Processed Grains Using X-Ray Diffraction (XRD) and FTIR.- Structural Characterization of Cereal Grains Using Image Processing.- Use of Spectroscopic and Chromatographic Techniques for Protein and Lipid Profiling in Cereals.- 3D Printing of Cereal-Based Functional Foods: Challenges and Opportunities.- Development of Millet-Based Gluten-Free Formulations: Protocols and Applications.- Application of Machine Learning in Process Optimization for Cereal Processing.- Sustainable Utilization of Cereal By-Products: Upcycling for Value-Added Food Products.
