awika (18 risultati)

Hardcover. Condizione: New. 1st Edition. New book, never read. Pages clean and crisp, spine unbroken. 0223B.

Gebundene Ausgabe. Condizione: Wie neu. 212 Seiten; Zustand geprÃft, Versand werktags innerhalb von 24 Stunden. neuwertig und ungelesen ZA 9324971 Sprache: Englisch Gewicht in Gramm: 476.

Condizione: New. pp. 570.

Hardcover. Condizione: Brand New. 342 pages. 9.50x6.00x0.75 inches. In Stock.

Condizione: New. pp. 570.

Condizione: New. In.

Condizione: New. pp. 570.

Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardback. Condizione: New. Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions of people. More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran(pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients beneficial to health, including dietary fiber, phenolics, vitamins and minerals. Thus, even though ample evidence exists on the health benefits of whole grain consumption,challenges remain to developing food products that contain significant quantities of whole grain components and meet consumer expectations. This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topics are based on the Cereal Grains Symposium, at the 2011 American Chemical Society held in Anaheim, CA, March 27-31.

Gebunden. Condizione: New. Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health&Uumlber den AutorrnrnJoseph M. Awika.

Paperback. Condizione: New.

Buch. Condizione: Neu. Neuware - Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions of people. More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran(pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients beneficial to health, including dietary fiber, phenolics, vitamins and minerals. Thus, even though ample evidence exists on the health benefits of whole grain consumptionchallenges remain to developing food products that contain significant quantities of whole grain components and meet consumer expectations.This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topics are based on the Cereal Grains Symposium, at the 2011 American Chemical Society held in Anaheim, CA, March 27-31.

Condizione: new. Questo è un articolo print on demand.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes. 356 pp. Englisch.

HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes.

Hardcover. Condizione: new. Hardcover. Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions of people. More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran(pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients beneficial to health, including dietary fiber, phenolics, vitamins andminerals. Thus, even though ample evidence exists on the health benefits of whole grain consumption, challenges remain to developing food products that contain significant quantities of whole grain components and meet consumer expectations. This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topicsare based on the Cereal Grains Symposium, at the 2011 American Chemical Society held in Anaheim, CA, March 27-31. Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.