Adding value to Grains: Science, Nutrition and Technology

 
9783845438474: Adding value to Grains: Science, Nutrition and Technology

Cereals, pulses, legumes and millets fall under the category of grains. This book deals majorly on five widely consumed crops – maize, wheat, rice, sorghum and millet. It deals about the science, nutrition and technology of these grains in particular though beans are talked about. It should not be forgotten that grains are the staple food for nearly 90% of the population in Africa and Asia. Almost 70% of the energy is derived from cereals by these people. This book serves as an introduction into the teaching of grain science and technology in Africa and Asia. This book introduces to the science of cereals and the nutritional contribution it makes to the consumer. The alterations in the nutritional composition and quality due to processing are also highlighted. This book serves both the students, processors and the people in academia and not only those in the field of food science & technology but also for those in the related discipline viz., nutrition, agriculture and the like. A gist of related research conducted at KIST is also incorporated.

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About the Author:

Dr. H. Vasanthakaalam works as Head, Dept of Food Sc. & Tech, Kigali Institute of Science & Technology, Rwanda; that she joined in Feb 2000. Her teaching career was nurtured at Institute for Social Sciences & Research, India that enabled her to link with communities for research. Currently, she is working on USAID funded CRSP Bean research.

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Hilda Vasanthakaalam
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Book Description Book Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | Science, Nutrition and Technology | Cereals, pulses, legumes and millets fall under the category of grains. This book deals majorly on five widely consumed crops maize, wheat, rice, sorghum and millet. It deals about the science, nutrition and technology of these grains in particular though beans are talked about. It should not be forgotten that grains are the staple food for nearly 90% of the population in Africa and Asia. Almost 70% of the energy is derived from cereals by these people. This book serves as an introduction into the teaching of grain science and technology in Africa and Asia. This book introduces to the science of cereals and the nutritional contribution it makes to the consumer. The alterations in the nutritional composition and quality due to processing are also highlighted. This book serves both the students, processors and the people in academia and not only those in the field of food science & technology but also for those in the related discipline viz., nutrition, agriculture and the like. A gist of related research conducted at KIST is also incorporated. | Format: Paperback | Language/Sprache: english | 188 pp. Bookseller Inventory # K9783845438474

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Hilda Vasanthakaalam
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Book Description LAP Lambert Acad. Publ. Sep 2011, 2011. Taschenbuch. Book Condition: Neu. Neuware - Cereals, pulses, legumes and millets fall under the category of grains. This book deals majorly on five widely consumed crops maize, wheat, rice, sorghum and millet. It deals about the science, nutrition and technology of these grains in particular though beans are talked about. It should not be forgotten that grains are the staple food for nearly 90% of the population in Africa and Asia. Almost 70% of the energy is derived from cereals by these people. This book serves as an introduction into the teaching of grain science and technology in Africa and Asia. This book introduces to the science of cereals and the nutritional contribution it makes to the consumer. The alterations in the nutritional composition and quality due to processing are also highlighted. This book serves both the students, processors and the people in academia and not only those in the field of food science & technology but also for those in the related discipline viz., nutrition, agriculture and the like. A gist of related research conducted at KIST is also incorporated. 188 pp. Englisch. Bookseller Inventory # 9783845438474

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Hilda Vasanthakaalam
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Book Description LAP Lambert Acad. Publ. Sep 2011, 2011. Taschenbuch. Book Condition: Neu. Neuware - Cereals, pulses, legumes and millets fall under the category of grains. This book deals majorly on five widely consumed crops maize, wheat, rice, sorghum and millet. It deals about the science, nutrition and technology of these grains in particular though beans are talked about. It should not be forgotten that grains are the staple food for nearly 90% of the population in Africa and Asia. Almost 70% of the energy is derived from cereals by these people. This book serves as an introduction into the teaching of grain science and technology in Africa and Asia. This book introduces to the science of cereals and the nutritional contribution it makes to the consumer. The alterations in the nutritional composition and quality due to processing are also highlighted. This book serves both the students, processors and the people in academia and not only those in the field of food science & technology but also for those in the related discipline viz., nutrition, agriculture and the like. A gist of related research conducted at KIST is also incorporated. 188 pp. Englisch. Bookseller Inventory # 9783845438474

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Hilda Vasanthakaalam
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Book Description LAP Lambert Acad. Publ. Sep 2011, 2011. Taschenbuch. Book Condition: Neu. This item is printed on demand - Print on Demand Neuware - Cereals, pulses, legumes and millets fall under the category of grains. This book deals majorly on five widely consumed crops maize, wheat, rice, sorghum and millet. It deals about the science, nutrition and technology of these grains in particular though beans are talked about. It should not be forgotten that grains are the staple food for nearly 90% of the population in Africa and Asia. Almost 70% of the energy is derived from cereals by these people. This book serves as an introduction into the teaching of grain science and technology in Africa and Asia. This book introduces to the science of cereals and the nutritional contribution it makes to the consumer. The alterations in the nutritional composition and quality due to processing are also highlighted. This book serves both the students, processors and the people in academia and not only those in the field of food science & technology but also for those in the related discipline viz., nutrition, agriculture and the like. A gist of related research conducted at KIST is also incorporated. 188 pp. Englisch. Bookseller Inventory # 9783845438474

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Book Description LAP Lambert Academic Publishing, Germany, 2011. Paperback. Book Condition: New. Language: English . Brand New Book. Cereals, pulses, legumes and millets fall under the category of grains. This book deals majorly on five widely consumed crops - maize, wheat, rice, sorghum and millet. It deals about the science, nutrition and technology of these grains in particular though beans are talked about. It should not be forgotten that grains are the staple food for nearly 90 of the population in Africa and Asia. Almost 70 of the energy is derived from cereals by these people. This book serves as an introduction into the teaching of grain science and technology in Africa and Asia. This book introduces to the science of cereals and the nutritional contribution it makes to the consumer. The alterations in the nutritional composition and quality due to processing are also highlighted. This book serves both the students, processors and the people in academia and not only those in the field of food science technology but also for those in the related discipline viz., nutrition, agriculture and the like. A gist of related research conducted at KIST is also incorporated. Bookseller Inventory # KNV9783845438474

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Book Description LAP Lambert Academic Publishing. Paperback. Book Condition: New. Paperback. 188 pages. Dimensions: 8.7in. x 5.9in. x 0.4in.Cereals, pulses, legumes and millets fall under the category of grains. This book deals majorly on five widely consumed crops maize, wheat, rice, sorghum and millet. It deals about the science, nutrition and technology of these grains in particular though beans are talked about. It should not be forgotten that grains are the staple food for nearly 90 of the population in Africa and Asia. Almost 70 of the energy is derived from cereals by these people. This book serves as an introduction into the teaching of grain science and technology in Africa and Asia. This book introduces to the science of cereals and the nutritional contribution it makes to the consumer. The alterations in the nutritional composition and quality due to processing are also highlighted. This book serves both the students, processors and the people in academia and not only those in the field of food science and technology but also for those in the related discipline viz. , nutrition, agriculture and the like. A gist of related research conducted at KIST is also incorporated. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9783845438474

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