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Maize is a globally important crop mainly utilized as feed, food and raw material for diverse industrial applications. Among cereals, it occupies third place after rice and wheat and is a staple food for a large segment of population worldwide particularly in the Asian as well as African countries. This monogram discusses various aspects of nutritional quality of maize such as quality protein maize which has been considered as most significant discovery in enhancing nutritional quality of cereals in terms of increasing the concentration of essential amino acids. The biochemistry of starch which is an important industrial product of maize has been discussed in detail. Further, the role of maize oil which is highly regarded for human consumption as it reduces the blood cholesterol concentration has also been elaborated. Naturally, maize is a rich source of carotenoids such as beta-carotene, zeaxanthin, lutein, cryptoxanthin which have highly diverse health benefits ranging from maintaining normal vision to lowering of oxidative stress. The need for biofortification of maize for provitamin A carotenoids and their role in alleviating vision impairments have also been discussed. The effect of various biotic and abiotic stresses particularly carbon dioxide and temperature on quality has been discussed thoroughly. Many value-added products as well as fermented foods that have been produced from maize which is consumed in different forms worldwide are also discussed. The aspects related to the maize application as fodder and as a source of malting have also been covered concisely. Overall, the book provides complete information about various quality aspects of maize. The various stakeholders such as maize researchers, extension specialists, students, teachers as well as farmers will be immensely benefitted from this monogram.
Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources' application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference. - Presents chapters with a set of specific sections, including an introduction, chemical derivatization of natural products, current applications, pharmacological activities of semisynthetic derivatives, and references - Covers fruit seeds such as avocado, litchi, mango, jackfruit, loquat, longan and tamarind - Addresses adlay starch, sorghum starch, finger millet starch, pros-millet starch, fox millet starch, and kodo millet starch as well as that from amaranth, quinoa and buckwheat - Explores starches from annatto, lotus and bamboo seeds as well as starches from roots and tubers, including yams and kudzu - Considers starch from ginger and turmeric as well as that from legumes, including faba and kidney beans, common beans, chickpeas and peas
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization.The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing. - Presents different methods of operations and the latest advances in grain processing - Explores value addition, grain waste and by-product utilization from grains - Covers all the unit operations followed in grains processing, theory, and principle - Covers application of emerging technologies in grain processing
A-Z of Biorefinery: A Comprehensive View provides a comprehensive book that highlights and illustrates important topics relating to biorefineries, including associated theory, current and future research trends, available techniques and future challenges. This book will benefit a wide range of audiences, including students, engineers, scientists, practitioners, and those who are keen to explore more on biorefinery. Sections cover the availability of current technologies, constraints, market trends, recent system developments, and the concepts that enable modern biorefineries to utilize all kinds of biomass. This book is an essential resource for students, scientists, engineers and practitioners working in industry and academia. - Covers the most important topics relating to biorefineries - Provides related definitions, theories, overviews of methods, applications and important references - Offers perspectives and concise reviews for each section - Includes complete design case studies with tutorials
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.
Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.
Serotonin and Melatonin: Their Functional Role in Plants, Food, Phytomedicine, and Human Health highlights the significance of the plant sources of serotonin and melatonin in the fields of medicine, agriculture, and food science. Over the last few decades, an enormous amount of research data has been generated on these two neurotransmitters/plant signalers. This book covers topics regarding the occurrence of serotonin and melatonin in medicinal plants and food value plants with their implications for human health, the role of serotonin and melatonin in plant growth development, functions of melatonin and serotonin in the environmental adaptation of plants, and the implications of these molecules in human disorders and treatments. This volume should appeal to scientists and other professionals engaged in basic and applied research on the relevance of serotonin and melatonin to plants, animals, and humans. Features Reviews the global scientific literature and the experimental data of the authors on the occurrence of serotonin and melatonin in medicinal and food value plants and its implications for human health Explains in detail the role of serotonin and melatonin in plant growth development Helps in understanding the complex functions of melatonin and serotonin in the environmental adaptation in plants Discusses the importance of the development of transgenic plants with high amounts of serotonin and melatonin. Describes the current understanding of serotonin and melatonin in human disorders, and also their relevance in the treatment of specific health conditions. Written by acknowledged experts from across the world
Climate change has intensified in recent decades, which has affected crop production as well as facilitated the emergence of new diseases and insect pests, causing serious threats to agriculture. Farmers have mostly taken a crop-based approach to insect pest management (IPM); the authors of this new volume, however, take the unique approach that IPM based on specific cropping systems is more efficient, resulting in reduced cultivation costs, increased yield and profitability, and decreased residue from crop produce and products. This volume presents the results of research done by crop protection scientists on integrated pest management in diverse cropping systems based on rice, wheat, maize, pulses, food legumes, oilseeds, groundnut, potato, and other horticulture crops. With chapters written by well-known and experienced scientists in their fields, this volume provides in-depth knowledge on integrated pest management in conjunction with an array of specific cropping systems, taking into consideration all the elements, including the crops, crop sequences, spatial and temporal aspects of managing an agricultural system, and other aspects. This volume will be valuable for entomologists, plant pathologists, and agronomists, as well as for farmers—both small and industrial sized, agricultural extension centers, faculty and students, and many others involved with crop cultivation.
This book provides up-to-date and comprehensive coverage of the research and application of Integrated Pest Management (IPM) in tropical regions. The first section explores the agro-ecological framework that represents the foundations of IPM, in addition to emerging technologies in chemical and biological methods that are core to pest control in tropical crops. The second section follows a crop-based approach and provides details of current IPM applications in the main tropical food crops (such as cereals, legumes, root and tuber crops, sugarcane, vegetables, banana and plantain, citrus, oil palm, tea, cocoa and coffee) and also fibre crops (such as cotton) and tropical forests.
In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Coloured cereals (wheat, rice, barley, oat, maize, sorghum, and millets) contain many phytochemicals, including anthocyanins and carotenoids associated with numerous health benefits. This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains. Novel approaches to the integration of coloured grain into food in the food processing industries are included, reviewing high-value pigments in the bran layer which can easily be extracted and utilized as functional foods and natural colorants. Aimed at researchers carrying out innovative studies, food regulatory and safety authorities and food processing industries who are trying to minimize synthetic food colorants and dyes, this book provides a novel approach to the use of substitute synthetic dyes which can improve the nutritional value, appearance, texture, flavour, and storage properties of food products.