Handbook Of Millets - Processing, Quality, And ...

Small millets are also less prone to diseases. Some of the major diseases infecting them are shown in Table 2. These infestations are observed only in endemic regions and conducive conditions caused by poor cultivation practices (Nagaraja and Das, 2016). Therefore, the crop protection schedule and its inputs in these crops are predominantly minimal (Ravikesavan et al., 2022). Finally, as a major objective in the post-harvest technique, smaller grain size causes poor milling recovery; thus, breeding for larger seeds would help minimize post-harvest losses (Table 3). Future efforts in small millet breeding should focus on improving the color, nutritional profile, fodder yield, flour quality, and reduced antinutritional traits (Vetriventhan and Upadhyaya, 2019).

Handbook of Millets - Processing, Quality, and ...

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well.

The primary sources of energy in swine diets (rations) are cereal grains. Traditionally, corn has been the mainstay of most swine feeding programs. However, during times of high corn prices and/or low wheat prices, wheat can be an attractive alternative to corn for swine diets. Research indicates that wheat can be efficiently utilized by swine of all ages; however, when using wheat to replace corn or other cereal grains in swine diets, considerations must be given to the nutrient composition, method of processing, quality, and relative value compared with the price of other grains. 041b061a72