Cereals and Nutraceuticals
暫譯: 穀物與營養保健品
Singh, Joginder, Kaur, Sawinder, Rasane, Prasad
- 出版商: Springer
- 出版日期: 2024-08-30
- 售價: $6,290
- 貴賓價: 9.5 折 $5,976
- 語言: 英文
- 頁數: 278
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 9819725410
- ISBN-13: 9789819725410
海外代購書籍(需單獨結帳)
商品描述
This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance.
With changing food habits and increasing health concerns, consumers around the world are opting for a more nutritious diet than that was consumed until recently. Nutricereals are now becoming a food of choice for many and newer products are being developed using them. Thus, a better understanding of these valuable crops is becoming essential. Researchers and scientists around the world have now turned their attention to nutricereals as a cheaper and most important solution to nutritional deficiencies. Processing of these cereals is matter of advanced research in recent times to make it suitable and palatable for human consumption and taste, and hence high emphasis is given on processing and value addition of these cereals. A comprehensive account of these important aspects is highly required. The book covers specific aspects of the nutricereals of consumption pattern and acceptance and the cultivation practices and health benefits associated with their consumption. Considerations on processing, value addition and safety associated with various nutricereals and current and future challenges and the opportunities for its utilization are highlighted in the book.
This book forms an important resource on nutricereals for food technologists and food scientists.
商品描述(中文翻譯)
本書專注於營養穀物的生產、栽培、加工、成分、營養價值、增值、健康影響、限制及安全性，並強調其功能意義。
隨著飲食習慣的改變和健康問題的增加，全球消費者正選擇比以往更具營養的飲食。營養穀物現在成為許多人的首選食品，並且正在開發出新的產品。因此，對這些珍貴作物的更深入了解變得至關重要。全球的研究人員和科學家現在將注意力轉向營養穀物，視其為解決營養缺乏的更便宜且最重要的方案。這些穀物的加工在近年來成為先進研究的課題，以使其適合人類消費並符合口味，因此對這些穀物的加工和增值給予了高度重視。對這些重要方面的全面說明是非常必要的。本書涵蓋了營養穀物的消費模式和接受度、栽培實踐及其消費相關的健康益處。書中突出了與各種營養穀物相關的加工、增值和安全性考量，以及當前和未來的挑戰與利用機會。
本書是食品技術專家和食品科學家在營養穀物領域的重要資源。
作者簡介
Dr. Joginder Singh is a Professor at the Department of Botany, Nagaland University, Lumami, Nagaland India. Previously, he worked as a Professor in the school of Bioengineering and Biosciences, Lovely Professional University and also as a Young Scientist at Microbial Biotechnology and Biofertilizer Laboratory, Department of Botany, Jai Narain Vyas University in research project funded by the Department of Science and Technology, Govt. of India. He is an active member of various scientific societies and organizations. He has more than 270 research and review articles in the peer-reviewed journals, edited 25 books and authored/co-authored 100 chapters in edited books. He serves as a reviewer for many prestigious journals. Dr Singh attended several International and National Seminars, Symposia, Conferences and chaired technical sessions and presented papers in them.
Dr. Sawinder Kaur is presently serving as the Associate Professor and Head, Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India. She is recipient of Gold Medal at both the graduation and post-graduation levels and also have received Research Excellence award by Lovely Professional University, two times in a row (2018, 2019). Dr. Kaur has working experience in both Food Industry and Academia for more than 15 years. She has more than 40 peer reviewed International Publications and also authored various international book chapters. She also has seven Indian patents filed in her name. She has organized and participated in numerous workshops and seminar and served on the organizing committees of conferences. She is an esteemed reviewer for numerous peer reviewed international publications and volunteers to review books, book proposals and projects.
Dr. Prasad Rasane is a doctorate in Food Science and Technology from the Banaras Hindu University, Varanasi, Uttar Pradesh, India and is recipient of the prestigious INSPIRE fellowship Award from the Department of Science and Technology, Government of India, the Merit Award by the Jawaharlal Nehru Memorial Fund, New Delhi, India and Research Excellence Award at Lovely Professional University, Punjab, India. He is currently working as Assistant Professor (Food Technology and Nutrition) in the Department of Food Technology and Nutrition and also serves as the Industry Interface Incharge, School of Agriculture at Lovely Professional University, Phagwara, Punjab, India, since past 6 years. He has more than 50 high impact peer reviewed international publications, several international book chapters and has filed 14 Indian Patents in his name. Dr. Rasane also serves as Vice President, Association of Food Scientists and Technologist of India-Jalandhar Chapter. He regularly volunteers as reviewer of scientific publications for International peer review publications and numerous projects and also serves on the editorial board of various national and international peer reviewed journals. He has organized various workshops and served on the organizing committee of conferences and seminars.
Dt. Jyoti Singh is currently working as Assistant Professor (Nutrition and Dietetics), in the Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India. She is recipient of Academic Honor during her post-graduation and was also awarded research appreciation award (2019) at Lovely Professional University. Dt. Jyoti Singh has authored more than 20 peer reviewed international publications including high impact and Scopus rated research and review papers and book chapters. She also has seven Indian patents filed in her name. Dt. Jyoti Singh is member of Association of Food Scientists and Technologist of India and Indian Science Congress. Dt. Jyoti Singh, regularly participates in various International and National Conferences, Seminar and Workshops and has presented seminars on various topics like Food Safety, Product Development and Functional Food Research. She regularly volunteers as reviewer of scientific publications for International peer reviewed publications.
作者簡介(中文翻譯)
Dr. Joginder Singh 是印度那伽蘭邦盧瑪米的那伽蘭大學植物學系教授。之前，他曾在洛夫利專業大學的生物工程與生物科學學院擔任教授，並且在印度政府科學與技術部資助的研究項目中，擔任賈伊·納賴因·維亞斯大學微生物生物技術與生物肥料實驗室的青年科學家。他是多個科學社團和組織的活躍成員，並在同行評審的期刊上發表了超過270篇研究和評論文章，編輯了25本書籍，並在編輯書籍中撰寫或合著了100個章節。他還擔任多本知名期刊的審稿人。Singh博士參加了多個國際和國內的研討會、座談會、會議，並主持技術會議，並在會議中發表論文。
Dr. Sawinder Kaur 目前擔任印度旁遮普洛夫利專業大學食品技術與營養系的副教授及系主任。她在本科和研究生階段均獲得金獎，並且兩次獲得洛夫利專業大學的研究卓越獎（2018年、2019年）。Kaur博士在食品行業和學術界擁有超過15年的工作經驗。她在國際期刊上發表了超過40篇同行評審的國際出版物，並撰寫了多個國際書籍章節。她名下還有七項印度專利。她組織並參加了多個工作坊和研討會，並在會議的組織委員會中任職。她是多本同行評審國際出版物的尊敬審稿人，並自願審查書籍、書籍提案和項目。
Dr. Prasad Rasane 擁有印度烏塔爾邦瓦拉納西的班納拉斯印度大學食品科學與技術博士學位，並獲得印度政府科學與技術部的INSPIRE獎學金、印度新德里的尼赫魯紀念基金會的優秀獎以及旁遮普洛夫利專業大學的研究卓越獎。他目前在旁遮普洛夫利專業大學食品技術與營養系擔任助理教授（食品技術與營養），並自六年前起擔任農業學院的產業介面負責人。他在高影響力的同行評審國際出版物上發表了超過50篇文章，並擁有多個國際書籍章節，名下有14項印度專利。Rasane博士還擔任印度食品科學與技術協會賈蘭達爾分會的副會長。他定期自願擔任國際同行評審出版物的科學出版物審稿人，並在多個國家和國際同行評審期刊的編輯委員會中任職。他組織了多個工作坊，並在會議和研討會的組織委員會中任職。
Dt. Jyoti Singh 目前在印度旁遮普洛夫利專業大學食品技術與營養系擔任助理教授（營養與飲食學）。她在研究生階段獲得學術榮譽，並在洛夫利專業大學獲得研究表彰獎（2019年）。Jyoti Singh博士已發表超過20篇同行評審的國際出版物，包括高影響力和Scopus評級的研究和評論論文及書籍章節。她名下也有七項印度專利。Jyoti Singh博士是印度食品科學與技術協會及印度科學大會的成員。她定期參加各種國際和國內的會議、研討會和工作坊，並就食品安全、產品開發和功能性食品研究等主題發表研討會。她定期自願擔任國際同行評審出版物的科學出版物審稿人。
