Whole Grains (eBook, PDF)

Processing, Product Development, and Nutritional Aspects
Redaktion: Mir, Shabir Ahmad; Shah, Manzoor Ahmad; Manickavasagan, Annamalai

• Format: PDF

Produktbeschreibung

At present, globally, whole grain products are emerging in the market due to the increased consumer's desire for health-promoting foods. Whole Grains: Processing, Product Development and Nutritoinal Aspects is the first of its kind focusing on whole grain processing and product development of individual grain in its whole form.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 316
• Erscheinungstermin: 4. März 2019
• Englisch
• ISBN-13: 9781351104753
• Artikelnr.: 56060217

Autorenporträt

Shabir Ahmad Mir, PhD, obtained his PhD in food technology from Pondicherry University, Puducherry, India. At present, he is an assistant professor at the Government College for Women, Srinagar, India. He has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain Research Foundation. Dr. Mir has published numerous international papers, book chapters, and has edited two books. In addition to the close association with many scientific organizations in the area of food technology, he is an active reviewer for the journals Food Chemistry, Journal of Cereal Science, Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals of repute. Annamalai Manickavasagan, PhD, PEng, obtained his PhD in biosystems engineering from the University of Manitoba, Canada. At present, he is an associate professor at the University of Guelph, Canada. He has published more than 50 scientific papers in peer-reviewed journals and has edited five books. He has supervised more than 10 postgraduate students (MSc and PhD). He is the founder and president of the Whole Grains Research Foundation in India. Through this foundation, he promotes whole grains research in Asia. He has organized several conferences, symposiums and workshops on whole grains. Manzoor Ahmad Shah, PhD, received his MSc (food technology) degree from Islamic University of Science & Technology, Awantipora, India, and his PhD (food technology) from Pondicherry University, Puducherry, India. At present, he is an assistant professor at the Government College for Women, Gandhi Nagar, Jammu, India. The author has been awarded with the gold medal for outstanding performance during his MSc degree program. Dr. Shah has more than 30 publications in internationally reputed journals and 15 book chapters. He is an active reviewer for the journals LWT - Food Science & Technology, Food Packaging and Shelf Life, Food Research International, and many other scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.