grain quality processing von vijaya khader vimala (1 Ergebnisse)

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents Preface. I. General 1. Need and importance of grain processing. 2. Quality standards of food grains in India. 3. Quality control through standardization. 4. Production of base materials of food grains for promoting processing industry. 5. Enzyme technology in food industry with special reference to baking. 6. Extrusion cookers and their applications. 7. Processing equipment for grains. 8. Low cost traditional and improved device for roasting and puffing of grains. II. Cereals 9. Composition and quality aspects of rice. 10. Technology relevant to rice based products. 11. Rice milling technology. 12. Rice bran and its utilization. 13. Advances in parboiling techniques of paddy. 14. Technology and importance of cereal malts. 15. Wheat quality and composition. 16. Wheat milling technology recent developments. 17. Technologies relevant to wheat based products. 18. Processing of sorghum scope for diversification. 19. Maize chemistry scope for diversification. 20. Effect of secondary processing methods on the nutritional quality of cereals and millets. III. Millets 21. Millets composition and quality. 22. Commercial primary processing methods of millets. 23. Machinery and engineering applications in grain processing. 24. Technologies relevant to value added products with minor millets. 25. Pulses household methods of primary processing and its impact on yield and nutrients. 26. Utilization of horse gram in India scope for novel and alternative uses. IV. Pulses 27. Role of pulses in human nutrition. 28. Utilization of pigeon pea and chick pea in India and scope for novel and alternate uses. 29. Pulse milling technology. V. Oil seeds 30. Soya bean seed quality and technology of processing soya bean at industrial and rural areas. 31. Simple technologies for making soya products. 32. Food applications of soy products. 33. Oilseeds scenario in India retrospect and prospect. 34. Biochemical and nutritional quality of cultivars oil seeds and their products. 35. Industrial applications of oils and fats. 36. Oilseeds and their by product utilization. 37. Methods of using unconventional oils seeds. 38. By products from oilseeds and their utilization. 39. Technology of oilseed's processing recent developments. VI. Baking 40. Raw materials requirements in baking industry. 41. Biscuit industry in the country. Subject index. Through the centuries we have acquired a wealth of information about the use of food as a part of our community social natural and religious life. In recent years nutritional science has advanced in many directions and has sometimes become highly technical that it is often difficult for an expert in one particular field to view his or her work clearly in relation to other closely allied developments. One of the most important area of development is food processing. Food processing and value addition are the need of the hour. The literature on food processing is extensive in its detailed treatment of specific commodities unit operations and control methods. However an attempt has been made to provide as much knowledge as possible in a nut shell in the following 41 chapters covering all aspects of grain processing. It is very important for all those who deal with food to understand scientific basis of methods of grain processing. The book deal with need and importance of grain processing chemistry composition quality aspects utilization scope for diversification (novel and alternative) role in human nutrition enzyme technology in food industry relevant technology industrial applications. Processing equipment for grains rice bran and its utilization and commercial processing methods. Processing of soyabean and other grains improve the status value of grain and reliability of value added products which in turn improves the economic status in rural and urban areas. Increasing in purchasing power definitely contributes to better nutritional status of the population at large. Value addition by food processing is a must for r.