Functional Foods From Bangladesh: Food functionality of Bangladeshi vegetables and rice (High yielding and traditional varieties)

ISBN 10: 365911135X / ISBN 13: 9783659111358
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Functional Foods From Bangladesh: Food functionality of Bangladeshi vegetables and rice (High yielding and traditional varieties). Bookseller Inventory #

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Synopsis: Bangladesh is an agro based country. Vegetables grown in Bangladesh serve as a major source of daily food for the general population. However, the potency of these vegetables which are consumed daily, in terms of antioxidant, antitmutagenic, antitumor and antibacterial activity against pathogenic microbes and spoilage bacteria etc. has never been known. In this book, attempts have been made to elucidate these properties of the vegetables grown in Bangladesh. The physicochemical and pasting (rheological) properties of traditional Bangladeshi rice and those of high yielding varieties (HYV) of Indica rice, have been compared to find the nutritive values of the varieties. Rheological properties have been determined for all the rice samples. It has been found that varietal differences cause significant differences in these parameters. Twenty two different free amino acids with variable amounts, have been detected in all the samples. Seven tasty amino acids (Ala, Gly, Gln, Glu, Asn,Thr, Asp) and Gamma amino butyric acid (GABA) have been detected in all the varieties. This book will provide useful information especially for those interested in the field of functional foods.

About the Author: Dr.Hossain Uddin Shekhar, is a promising professor presently working in the Department of Biochemistry and Molecular Biology, Dhaka University, Bangladesh. He did his PhD and post doctoral work in Tokyo Metropolitan University and the United Nation University, Tokyo, Japan, respectively. He has considerable expertise in functional food.

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Hossain Shekhar
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Book Description LAP Lambert Academic Publishing Jun 2012, 2012. Taschenbuch. Book Condition: Neu. Neuware - Bangladesh is an agro based country. Vegetables grown in Bangladesh serve as a major source of daily food for the general population. However, the potency of these vegetables which are consumed daily, in terms of antioxidant, antitmutagenic, antitumor and antibacterial activity against pathogenic microbes and spoilage bacteria etc. has never been known. In this book, attempts have been made to elucidate these properties of the vegetables grown in Bangladesh. The physicochemical and pasting (rheological) properties of traditional Bangladeshi rice and those ofhigh yielding varieties (HYV) of Indica rice, have been compared to find the nutritive values of the varieties. Rheological properties have been determined for all the rice samples. It has been found that varietal differences cause significant differences in these parameters. Twenty two different free amino acids with variable amounts, have been detected in all the samples. Seven tasty amino acids (Ala, Gly, Gln, Glu, Asn,Thr, Asp) and Gamma amino butyric acid (GABA) have been detected in all the varieties. This book will provide useful information especially for those interested in the field of functional foods. 92 pp. Englisch. Bookseller Inventory # 9783659111358

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Book Description LAP Lambert Academic Publishing Jun 2012, 2012. Taschenbuch. Book Condition: Neu. Neuware - Bangladesh is an agro based country. Vegetables grown in Bangladesh serve as a major source of daily food for the general population. However, the potency of these vegetables which are consumed daily, in terms of antioxidant, antitmutagenic, antitumor and antibacterial activity against pathogenic microbes and spoilage bacteria etc. has never been known. In this book, attempts have been made to elucidate these properties of the vegetables grown in Bangladesh. The physicochemical and pasting (rheological) properties of traditional Bangladeshi rice and those ofhigh yielding varieties (HYV) of Indica rice, have been compared to find the nutritive values of the varieties. Rheological properties have been determined for all the rice samples. It has been found that varietal differences cause significant differences in these parameters. Twenty two different free amino acids with variable amounts, have been detected in all the samples. Seven tasty amino acids (Ala, Gly, Gln, Glu, Asn,Thr, Asp) and Gamma amino butyric acid (GABA) have been detected in all the varieties. This book will provide useful information especially for those interested in the field of functional foods. 92 pp. Englisch. Bookseller Inventory # 9783659111358

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Book Description LAP Lambert Academic Publishing Jun 2012, 2012. Taschenbuch. Book Condition: Neu. This item is printed on demand - Print on Demand Neuware - Bangladesh is an agro based country. Vegetables grown in Bangladesh serve as a major source of daily food for the general population. However, the potency of these vegetables which are consumed daily, in terms of antioxidant, antitmutagenic, antitumor and antibacterial activity against pathogenic microbes and spoilage bacteria etc. has never been known. In this book, attempts have been made to elucidate these properties of the vegetables grown in Bangladesh. The physicochemical and pasting (rheological) properties of traditional Bangladeshi rice and those ofhigh yielding varieties (HYV) of Indica rice, have been compared to find the nutritive values of the varieties. Rheological properties have been determined for all the rice samples. It has been found that varietal differences cause significant differences in these parameters. Twenty two different free amino acids with variable amounts, have been detected in all the samples. Seven tasty amino acids (Ala, Gly, Gln, Glu, Asn,Thr, Asp) and Gamma amino butyric acid (GABA) have been detected in all the varieties. This book will provide useful information especially for those interested in the field of functional foods. 92 pp. Englisch. Bookseller Inventory # 9783659111358

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Book Description Book Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | Food functionality of Bangladeshi vegetables and rice (High yielding and traditional varieties) | Bangladesh is an agro based country. Vegetables grown in Bangladesh serve as a major source of daily food for the general population. However, the potency of these vegetables which are consumed daily, in terms of antioxidant, antitmutagenic, antitumor and antibacterial activity against pathogenic microbes and spoilage bacteria etc. has never been known. In this book, attempts have been made to elucidate these properties of the vegetables grown in Bangladesh. The physicochemical and pasting (rheological) properties of traditional Bangladeshi rice and those ofhigh yielding varieties (HYV) of Indica rice, have been compared to find the nutritive values of the varieties. Rheological properties have been determined for all the rice samples. It has been found that varietal differences cause significant differences in these parameters. Twenty two different free amino acids with variable amounts, have been detected in all the samples. Seven tasty amino acids (Ala, Gly, Gln, Glu, Asn,Thr, Asp) and Gamma amino butyric acid (GABA) have been detected in all the varieties. This book will provide useful information especially for those interested in the field of functional foods. | Format: Paperback | Language/Sprache: english | 92 pp. Bookseller Inventory # K9783659111358

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Book Description LAP Lambert Academic Publishing, Germany, 2012. Paperback. Book Condition: New. Aufl.. Language: English . Brand New Book ***** Print on Demand *****.Bangladesh is an agro based country. Vegetables grown in Bangladesh serve as a major source of daily food for the general population. However, the potency of these vegetables which are consumed daily, in terms of antioxidant, antitmutagenic, antitumor and antibacterial activity against pathogenic microbes and spoilage bacteria etc. has never been known. In this book, attempts have been made to elucidate these properties of the vegetables grown in Bangladesh. The physicochemical and pasting (rheological) properties of traditional Bangladeshi rice and those of high yielding varieties (HYV) of Indica rice, have been compared to find the nutritive values of the varieties. Rheological properties have been determined for all the rice samples. It has been found that varietal differences cause significant differences in these parameters. Twenty two different free amino acids with variable amounts, have been detected in all the samples. Seven tasty amino acids (Ala, Gly, Gln, Glu, Asn, Thr, Asp) and Gamma amino butyric acid (GABA) have been detected in all the varieties. This book will provide useful information especially for those interested in the field of functional foods. Bookseller Inventory # AAV9783659111358

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