Pearl Millet
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Beschreibung:
Pearl millet is mainly used for animal and poultry feed. It is the principal source of energy, protein, vitamins, minerals and contains many phenolic compounds, which are a good source of natural antioxidants. Pearl millet is a rich source of bioactive compounds and contains phytates and polyphenols. Owing to high nutritional and phytochemical properties, it has gained considerable attention as a botanical dietary supplement in many functional foods. Pearl Millet: Properties, Functionality and Its Applications provides comprehensive knowledge on nutritional and non-nutritional aspects of pearl millet. It covers recent research on pearl millet and provides information to improve the property and shelf life of flour, as well as the starch, and their uses in various food products.
Features:
- Reviews structure, functional and antioxidant properties in pearl millet flour
- Deals with the latest developments in modification of native starch
- Provides information in enhancing shelf life and its utilization in phytochemical-rich product development
- Covers updated information for grain science professionals and food technologists
Pearl millet is mainly used for animal and poultry feed. It is the principal source of energy, protein, vitamins, minerals and contains many phenolic compounds, which are a good source of natural antioxidants. Pearl millet is a rich source of bioactive compounds and contains phytates and polyphenols. Owing to high nutritional and phytochemical properties, it has gained considerable attention as a botanical dietary supplement in many functional foods. Pearl Millet: Properties, Functionality and Its Applications provides comprehensive knowledge on nutritional and non-nutritional aspects of pearl millet. It covers recent research on pearl millet and provides information to improve the property and shelf life of flour, as well as the starch, and their uses in various food products.
Features:
- Reviews structure, functional and antioxidant properties in pearl millet flour
- Deals with the latest developments in modification of native starch
- Provides information in enhancing shelf life and its utilization in phytochemical-rich product development
- Covers updated information for grain science professionals and food technologists