Grain Quality and Processing
Synopsis
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 populations at large. Value addition by food processing is a must for rural development. This publication can be a useful reference book to UG and PG students of Food and Nutrition and Food Science, and Teachers of Grain Technology, Home Economists, Nutritionists and staff of Warehousing Corporation. This book will also be of interest to Industrialists, Researchers, Academicians and all other fields related to grain processing.
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Bibliographic information
V. Vimala