UID:
almahu_9949386139902882
Umfang:
1 online resource
ISBN:
9781000026641
,
1000026647
,
9781000026689
,
100002668X
,
9781000026665
,
1000026663
,
0429331738
,
9780429331732
Inhalt:
Pearl millet is mainly used for animal and poultry feed. It is the principal source of energy, protein, vitamins, minerals and contains many phenolic compounds, which are a good source of natural antioxidants. Pearl millet is a rich source of bioactive compounds and contains phytates and polyphenols. Owing to high nutritional and phytochemical properties, it has gained considerable attention as a botanical dietary supplement in many functional foods. Pearl Millet: Properties, Functionality and Its Applications provides comprehensive knowledge on nutritional and non-nutritional aspects of pearl millet. It covers recent research on pearl millet and provides information to improve the property and shelf life of flour, as well as the starch, and their uses in various food products. Features: Reviews structure, functional and antioxidant properties in pearl millet flour Deals with the latest developments in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical-rich product development Covers updated information for grain science professionals and food technologists
Anmerkung:
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- About the Editors -- Contributors -- Abbreviations -- Preface -- Chapter 1. Pearl Millet: A Drought Arrested Crop -- 1.1 Introduction -- 1.2 History -- 1.3 Pearl Millet Plant Description -- 1.4 Pearl Millet Grain Description -- 1.5 Nutritional Description -- 1.6 Health Benefits -- References -- Chapter 2. Shelf Life Enhancement of Pearl Millet Flour -- 2.1 Introduction -- 2.2 Flour Rancidity -- 2.3 Various Methods of Storage Stability for Pearl Millet Flour -- 2.3.1 Hydrothermal Treatments -- 2.3.1.1 Steaming
,
2.3.1.2 Boiling -- 2.3.1.3 Blanching -- 2.3.2 Thermal Treatment/Dry Heat Treatments -- 2.3.2.1 Microwave Treatment -- 2.3.2.2 Hot Air Oven Method/Toasting -- 2.3.3 Fermentation -- 2.3.4 Addition of Antioxidants -- 2.3.5 Defatting -- 2.3.6 Pearling/Debranning -- 2.3.7 Acid soaking -- 2.3.8 Use of Different Packaging Materials -- 2.4 Conclusion -- References -- Chapter 3. Phytochemicals and Antioxidant Properties in Pearl Millet: A Cereal Grain With Potential Applications -- 3.1 Introduction -- 3.2 Agricultural and Nutritional Importance of Pearl Millet -- 3.3 Antioxidant Properties
,
3.4 Pearl Millet Phytochemicals and Their Health Benefits -- 3.4.1 p-Coumaric Acid -- 3.4.2 Gallic Acid -- 3.4.3 Ferulic Acid -- 3.4.4 Benzoic Acid -- 3.4.5 Ascorbic Acid -- 3.4.6 Cinnamic Acid -- 3.4.7 Syringic Acid -- 3.4.8 Vanillic Acid -- 3.4.9 Salicylic Acid -- 3.4.10 Catechol -- 3.5 Biotechnological Approaches for the Improvement of Pearl Millet -- 3.5.1 Fermentation Technology -- 3.5.2 Disease Resistance -- 3.6 Conclusions -- References -- Chapter 4. Effects of Different Milling Processes on Pearl Millet -- 4.1 Introduction -- 4.2 Importance of Processing -- 4.3 Steps Involved in Milling
,
4.3.1 Dehulling/Decortication -- 4.3.2 Soaking -- 4.3.3 Processing -- 4.3.3.1 Blanching -- 4.3.3.2 Acid Treatment -- 4.3.3.3 Malting/Germination -- 4.3.3.4 Thermal Treatment -- 4.3.3.5 Fermentation -- 4.3.4 Milling -- 4.4 Conclusions -- References -- Chapter 5. Starch: Structure, Properties and Applications -- 5.1 Introduction -- 5.2 Starch Isolation -- 5.3 Chemical Composition -- 5.4 Chemical Structure -- 5.5 Physicochemical Properties -- 5.6 Morphological Properties -- 5.7 X-ray Diffraction Pattern -- 5.8 Rheological Properties -- 5.8.1 Pasting Properties -- 5.8.2 Flow Properties
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5.9 Thermal Properties -- 5.10 Digestibility Properties -- 5.11 Starch Modification -- 5.12 Applications -- References -- Chapter 6. Impact of Different Modifications on Starch Properties -- 6.1 Introduction -- 6.2 Methods of Starch Modifications -- 6.2.1 Chemical Modification -- 6.2.1.1 Modification with Cross-linking -- 6.2.1.2 Starch Modification with Octenyl Succinic Anhydride (OSA) -- 6.2.1.3 Modification with Acetic Anhydride -- 6.2.1.4 Modification of Starch with Acid -- 6.2.2 Physical Modification -- 6.2.2.1 Starch Modification with Heat Moisture Treatment -- 6.2.2.2 Annealing (ANN)
Weitere Ausg.:
Print version: ISBN 0367354861
Weitere Ausg.:
ISBN 9780367354862
Sprache:
Englisch
Schlagwort(e):
Electronic books.
;
Electronic books.
DOI:
10.1201/9780429331732
URL:
https://www.taylorfrancis.com/books/9780429331732
