Millets and millet technology
著者
書誌事項
Millets and millet technology
Springer, c2021
大学図書館所蔵 全1件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Other editors: Manoj Kumar Tripathi, Dinesh Joshi, Vishnu Kumar
Includes bibliographical references
内容説明・目次
内容説明
Millets are small-grained, annual, warm weather cereal. The millets offer both nutritional and livelihood security of human population and fodder security of diverse livestock population in dryland region of India. Millets are highly nutritious, they are known as health foods especially for control of diabetes and mineral deficiencies. One of the major factors for declining consumption of millets is the lack of awareness of their nutritive value and inconvenience of their preparation.
This book covers both, chemistry and novel technology for millet processing and development. It summarizes the latest information on millets, their nutritional and health benefits, historical perspective, utilization, R&D efforts, present status and the importance being given by policy makers for promoting millets for sustainable agriculture and healthy society. The book is compiled by various experts keeping in view syllabi of different research institutions, researchers, students as well requirement of the industry. It will serve as instructional material for researchers in food science, microbiology, process engineering, biochemistry, biotechnology and reference material for those working in industry and R & D labs.
目次
Chapter 1. Millets for Life: A Brief Introduction.- Chapter 2. Global Scenario of Millets Cultivation.- Chapter 3. Minor Millets: Profile and Ethnobotanical Scenario.- Chapter 4. Millets: Malnutrition and Nutrition Security.- Chapter 5. Nutritional Composition of Millets.- Chapter 6. Millet starch: Current Knowledge and Emerging Insights of Structure, Physiology, Glycaemic Attributes and Uses.- Chapter 7. Product Development from Millets.- Chapter 8. Seed Storage Proteins and Amino Acids Synthetic Pathways and their Regulation in Cereals with Reference to Biologically and Nutritionally Important Proteins and Bioactive Peptides in Millets.- Chapter 9. Millets, Phytochemicals and their Health Attributes.- Chapter 10. Science-Led Innovation for Searching and Creating Values in Natural Gene Pool of Millets for Agri-Food Nutrition and Health.- Chapter 11. Processing Technology for Value Addition in millets.- Chapter 12. Fermented Millet Technology and Products.- Chapter 13. Processing-Mediated changes in the Antinutritional, Phenolic and Antioxidant Contents of Millet.- Chapter 14. Technology for Millet Value-Added Products.- Chapter 15. Millet-Based Traditional Processed Food Beverages.- Chapter 16. Millet-Based Value-Added food products for diabetics.- Chapter 17. Genomics-Assisted Improvement of Grain Quality and Nutraceutical Properties in Millets.- Chapter 18. Rural Entrepreneurship Development in Millet Processing.- Chapter 19. Quality Management System in Millet and Sorghum.- Chapter 20. Demand Creation Measures and Value Chain Model on Millets in India.- Chapter 21. Role of Nutrihub Incubation for the Development Of Business Opportunities in Millets: An Indian Scenario.-
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