Nutrient Composition of Selected Grains as Food
Author : Beverley Headley-Ayotunde
Publisher :
Page : 24 pages
File Size : 49,68 MB
Release : 1990
Category : Food
ISBN :
Nutritive Value of Foods
Author : Susan E. Gebhardt
Publisher :
Page : 76 pages
File Size : 34,41 MB
Release : 1985
Category : Food
ISBN :
Book Description
Composition of Foods
Author :
Publisher :
Page : 296 pages
File Size : 39,92 MB
Release : 1982
Category : Fruit
ISBN :
Book Description
Agriculture, Food and Nutrition for Africa
Author :
Publisher :
Page : 464 pages
File Size : 11,91 MB
Release : 1997
Category : Technology & Engineering
ISBN :
Book Description
Sprouted Grains
Author : Hao Feng
Publisher : Woodhead Publ. & Cereals & Grains Assoc. Bookstore
Page : 0 pages
File Size : 34,49 MB
Release : 2024-10-01
Category : Business & Economics
ISBN : 9780443236341
Book Description
Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content and Profiling in Sprouted Grains, Amylase Activity in Sprouted Grains, and The Role of Sprouted Grains in Human Gut Health. As sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading, from grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more.
Front-of-Package Nutrition Rating Systems and Symbols
Author : Institute of Medicine
Publisher : National Academies Press
Page : 180 pages
File Size : 13,32 MB
Release : 2012-01-30
Category : Medical
ISBN : 0309218233
Book Description
During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Designing Foods
Author : National Research Council
Publisher : National Academies Press
Page : 384 pages
File Size : 26,8 MB
Release : 1988-02-01
Category : Medical
ISBN : 0309037956
Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Nutrition
Author : Alice Callahan
Publisher :
Page : pages
File Size : 29,69 MB
Release : 2020
Category : Biology
ISBN :
Book Description
Processing and Impact on Active Components in Food
Author : Victor R Preedy
Publisher : Academic Press
Page : 725 pages
File Size : 12,85 MB
Release : 2014-05-27
Category : Technology & Engineering
ISBN : 0124047092
Book Description
From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. - Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods - Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods - Explores advances in analytical and methodological science within each chapter
Cereal Grains for the Food and Beverage Industries
Author : Elke K Arendt
Publisher : Elsevier
Page : 519 pages
File Size : 24,16 MB
Release : 2013-04-09
Category : Technology & Engineering
ISBN : 0857098926
Book Description
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
