Advances in Cereals Processing Technologies

G. K. Sharma

Food processing

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of Food laws and regulations with an Indian perspective as...

DOI →

2021Scientific literature4 citations Open Access

Peculiarities of grain productivity formation and its elements in varieties of spring barley in conditions of arid climate of Astrakhan region

Nina Alekseevna Naumova

The Agrarian Scientific Journal

Arid

On the territory of the Astrakhan region, the experience of studying varieties of spring barley of the VIR world collection, of various ecological and geographical origin, was laid in nonirrigation...

Research Library

Advances in Cereals Processing Technologies

Peculiarities of grain productivity formation and its elements in varieties of spring barley in conditions of arid climate of Astrakhan region

Edible Food Packaging: Targeted Biomaterials and Synthesis Strategies

Cold Plasma as a Promising Non-Thermal Strategy for Enhancing Food Safety: A Review of Microbial and Mycotoxin Decontamination

Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications

Advances in light-responsive food packaging: Mechanisms, applications, and challenges

Grain zinc, iron and protein concentrations of contemporary wheat cultivars fall short of targets for human health

From Production to Application: Postbiotics in Meat, Meat Products, Other Food Matrices, and Bioactive Packaging

Characterization, extraction, and functional-nutritional properties of insect proteins and lipids for food applications

Advances in PLA/PBAT-based blend film in food packaging applications: A review

Processing difficulties and biochemical barriers in camel milk fermentation

Metal-organic frameworks-based innovative materials for active food packaging

Advancing plant-based fat substitutes: structural, flavor, and color strategies for 3D/4D printing applications

Innovative uses of tapioca (Manihot esculenta Crantz) flour and starch in food products – a review

Advances in 3D printing of functional foods: A focus on plant-based inks

Mixture design approach for the compositional optimization of cereal grain and legume toward improved biological activity

Innovative Non-thermal Processing Technologies for Enhancing Pet Food Safety and Quality: A Comprehensive Review of Publications, Patents, and Market Trends

Recent Advances in Food Packaging Technology Using Nanotechnology

Innovations in food extrusion technologies: Applications, advances, and future prospects-a review

CYBER-PHYSICAL COMRONENTS OF FOOD META-ENGINEERING

Nutritional benefits, technological innovations and safety of fermented cereal products: Insights from umqombothi

The Addition of Plantain Peel (Musa paradisiaca) to Fermented Milk as a Strategy for Enriching the Product and Reusing Agro-Industrial Waste

An update on fermented plant-based dairy alternatives: Advances towards consumer acceptability and modern diets

Influence of processing on protein quality and environmental impact assessment of soy-based meat analogues

AI and Biotechnology to Combat Aflatoxins: Future Directions for Modern Technologies in Reducing Aflatoxin Risk

Separation and identification of microbial enzymes on cereal grains/oilseeds and their activity assessment and effects on the quality of processing products - A comprehensive review

CRISPR and RNA interference: revolutionary tools for extending food shelf life and ensuring safety

Chemical approaches to improve resistant starch type 4 content and functional properties of cassava starch

Polyphenols, aging, and health: What can we expect from the food industry in the technology era?

Oca (Oxalis tuberosa Mol.): An Andean Tuber With Promising Physicochemical, Technological and Nutritional Properties for Potential Industrial Applications

Modeling the intention to accept 3D-printed foods: the role of religious beliefs, food neophobia and food technology neophobia

Maternal and/or direct feeding of organic acid-preserved cereal grains improves performance and digestive health of pigs from birth to slaughter

Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design

Starch‐Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives

Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation

Substantial Progress and Remaining Challenges in Developing Low-Cadmium Rice in China

Black Chokeberry Extracts (Aronia melanocarpa) as an Ingredient of Functional Food—Potential, Challenges and Directions of Development

Supramolecular cyclodextrin-based metal-organic frameworks (MOFs): Advanced food applications

Research progress and potential of 3D printing in development of foods for gastrointestinal target: A comprehensive review

Recent progress in understanding the structural characteristics of fucoidan and its effects on food matrix functionality and starch digestibility

Metabolomics profiling and techno-functional characterization of freeze-dried pumpkin flower (Cucurbita maxima) powder for food fortification

Development of methodological approaches to assessing the technological properties of oat grain

Cold plasma technology: does it have a place in food processing?

Potensi Bahan Pangan Lokal Indonesia Sebagai Pangan Fungsional Dan Manfaatnya Bagi Kesehatan :Review

Applications of Nanotechnology in Agriculture and Food Science: A Review

Pulsed electric field technology in food preservation: As an active competitor of thermal treatments

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF COFFEE MUCILAGE (Coffea arabica) AND ITS APPLICATION IN EDIBLE FILMS

The Rise of Nanotechnology- Food Processing and Packaging

Nanotechnological Applications in Food and Agriculture

Sustainable materials and infrastructures for the food industry