Technology of Functional Cereal Products

Technology of Functional Cereal Products
Author: B R Hamaker
Publsiher: Elsevier
Total Pages: 568
Release: 2007-11-08
ISBN 10: 1845693884
ISBN 13: 9781845693886
Language: EN, FR, DE, ES & NL

Technology of Functional Cereal Products Book Review:

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products

Cereals and Cereal Based Foods

Cereals and Cereal Based Foods
Author: Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur
Publsiher: CRC Press
Total Pages: 340
Release: 2021-07-30
ISBN 10: 1000164292
ISBN 13: 9781000164299
Language: EN, FR, DE, ES & NL

Cereals and Cereal Based Foods Book Review:

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.

Engineering Aspects of Cereal and Cereal Based Products

Engineering Aspects of Cereal and Cereal Based Products
Author: Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
Publsiher: CRC Press
Total Pages: 367
Release: 2016-04-19
ISBN 10: 1439887039
ISBN 13: 9781439887035
Language: EN, FR, DE, ES & NL

Engineering Aspects of Cereal and Cereal Based Products Book Review:

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

Cereals and Cereal Based Foods

Cereals and Cereal Based Foods
Author: Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur
Publsiher: CRC Press
Total Pages: 340
Release: 2021-07-30
ISBN 10: 1000164357
ISBN 13: 9781000164350
Language: EN, FR, DE, ES & NL

Cereals and Cereal Based Foods Book Review:

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.

Sustainable Recovery and Reutilization of Cereal Processing By Products

Sustainable Recovery and Reutilization of Cereal Processing By Products
Author: Charis Michel Galanakis
Publsiher: Woodhead Publishing
Total Pages: 352
Release: 2018-02-03
ISBN 10: 008102214X
ISBN 13: 9780081022146
Language: EN, FR, DE, ES & NL

Sustainable Recovery and Reutilization of Cereal Processing By Products Book Review:

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan. Addresses topics associated with the sustainable management of cereal manufacturing Places emphasis on current, advisable practices Presents general valorization techniques of cereal processing by-products Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals

Gluten Free Cereal Products and Beverages

Gluten Free Cereal Products and Beverages
Author: Elke Arendt,Fabio Dal Bello
Publsiher: Elsevier
Total Pages: 464
Release: 2011-04-28
ISBN 10: 9780080557762
ISBN 13: 0080557767
Language: EN, FR, DE, ES & NL

Gluten Free Cereal Products and Beverages Book Review:

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

Cereal Grains

Cereal Grains
Author: Colin Wrigley
Publsiher: Elsevier
Total Pages: 552
Release: 2010-05-20
ISBN 10: 1845699521
ISBN 13: 9781845699529
Language: EN, FR, DE, ES & NL

Cereal Grains Book Review:

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas. After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments. With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains Examines the use of analytical methods at different stages of the value-addition chain Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
Author: Joyce I. Boye
Publsiher: John Wiley & Sons
Total Pages: 400
Release: 2015-01-27
ISBN 10: 1118504941
ISBN 13: 9781118504949
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Food Processing Technology Book Review:

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Innovative Processing Technologies for Healthy Grains

Innovative Processing Technologies for Healthy Grains
Author: Milica Pojic,Uma Tiwari
Publsiher: John Wiley & Sons
Total Pages: 304
Release: 2020-12-21
ISBN 10: 1119470161
ISBN 13: 9781119470168
Language: EN, FR, DE, ES & NL

Innovative Processing Technologies for Healthy Grains Book Review:

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.

Oats

Oats
Author: Francis Webster
Publsiher: Academic Press
Total Pages: 376
Release: 2016-07-07
ISBN 10: 012810452X
ISBN 13: 9780128104521
Language: EN, FR, DE, ES & NL

Oats Book Review:

For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition. Oats: Chemistry and Technology, Second Edition, is the only up-to-date review of oat chemistry and technology and will be a valuable resource for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists. Improve Your Knowledge About This Super Grain Covers all areas of oat technology - Single source provides in-depth review of all aspects of oat technology. Provides an excellent source of oat nutritional information - Includes details of oat nutritional studies and potential health claims with a special emphasis on ß-glucans. Offers authoritative descriptions of oat composition and functional properties - Provides researchers and food scientists with key chemical and application information. Highlights oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities. Updates our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation. Demystifies oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes.

Consumer Driven Cereal Innovation

Consumer Driven Cereal Innovation
Author: AACC International. Cereals&Europe. Spring Meeting,Peter Louis Weegels
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 190
Release: 2008
ISBN 10:
ISBN 13: WISC:89106246697
Language: EN, FR, DE, ES & NL

Consumer Driven Cereal Innovation Book Review:

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 366
Release: 2019-07-20
ISBN 10: 0128175176
ISBN 13: 9780128175170
Language: EN, FR, DE, ES & NL

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness Book Review:

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potential

Special Issue Innovative Baking Technologies

Special Issue  Innovative Baking Technologies
Author: Anonim
Publsiher: Unknown
Total Pages: 792
Release: 2011
ISBN 10:
ISBN 13: OCLC:1073417408
Language: EN, FR, DE, ES & NL

Special Issue Innovative Baking Technologies Book Review:

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
Author: Elke K Arendt,Emanuele Zannini
Publsiher: Elsevier
Total Pages: 512
Release: 2013-04-09
ISBN 10: 0857098926
ISBN 13: 9780857098924
Language: EN, FR, DE, ES & NL

Cereal Grains for the Food and Beverage Industries Book Review:

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Cereals and Pulses

Cereals and Pulses
Author: Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
Publsiher: John Wiley & Sons
Total Pages: 328
Release: 2012-05-01
ISBN 10: 0813818397
ISBN 13: 9780813818399
Language: EN, FR, DE, ES & NL

Cereals and Pulses Book Review:

Edited and authored by an international team of respected researchers, this book provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post–harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value–added food innovation for health promotion and disease risk reduction.

Handbook of Food Products Manufacturing 2 Volume Set

Handbook of Food Products Manufacturing  2 Volume Set
Author: Nirmal Sinha
Publsiher: John Wiley and Sons
Total Pages: 2308
Release: 2007-04-27
ISBN 10: 0470049642
ISBN 13: 9780470049648
Language: EN, FR, DE, ES & NL

Handbook of Food Products Manufacturing 2 Volume Set Book Review:

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Barley

Barley
Author: Sneh Punia
Publsiher: CRC Press
Total Pages: 190
Release: 2020-04-23
ISBN 10: 1000045129
ISBN 13: 9781000045123
Language: EN, FR, DE, ES & NL

Barley Book Review:

Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical, functional and antioxidant properties in barley flour Deals with the latest development in physical, chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.

Cereals Processing Technology

Cereals Processing Technology
Author: G. Owens
Publsiher: Elsevier
Total Pages: 248
Release: 2001-03-20
ISBN 10: 1855736284
ISBN 13: 9781855736283
Language: EN, FR, DE, ES & NL

Cereals Processing Technology Book Review:

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them

Functional Food Carbohydrates

Functional Food Carbohydrates
Author: Costas G. Biliaderis,Marta S. Izydorczyk
Publsiher: CRC Press
Total Pages: 570
Release: 2006-10-10
ISBN 10: 1420003518
ISBN 13: 9781420003512
Language: EN, FR, DE, ES & NL

Functional Food Carbohydrates Book Review:

Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial nonnutritive effects of carbohydrates on human health. Furthermore, there is a need to establish definitive relations among the structure, physical property, and physiological function of these bioactive compounds. As more of the benefit and functional versatility of carbohydrates is revealed, it is clear that any future research and recommendation must be based on a solid synthesis of multidisciplinary findings including epidemiological, metabolic, and clinical nutritional data. Through clinical and epidemiological studies, Functional Food Carbohydrates addresses the specific classes of carbohydrates that seem to exert health-enhancing effects. The text begins with in-depth treatments of the chemistry, physical properties, processing technology, safety and health benefits of a variety of carbohydrates including cereal beta-glucans, microbial polysaccharides, chitosan, arabinoxylans, resistant starch, and other polysaccharides of plant origin. The authors then discuss the physiological and metabolic effects that a variety of carbohydrates have on specific chronic diseases such as cancer, diabetes, cardiovascular disease, obesity, and various gastrointestinal disorders. The final chapters discuss the regulatory and technological aspects of using carbohydrates as functional foods. Specifically, the authors consider the safety and efficacy of pre-, pro-, and synbiotics, and the potential use of carbohydrates as delivery vehicles for other bioactive compounds. With contributions from experts specializing in food chemistry and technology, as well as human nutrition and physiology, this text illuminates the link between the behavior of carbohydrate compounds and their beneficial end-result on human health.

Exploring the Nutrition and Health Benefits of Functional Foods

Exploring the Nutrition and Health Benefits of Functional Foods
Author: Shekhar, Hossain Uddin,Howlader, Zakir Hossain,Kabir, Yearul
Publsiher: IGI Global
Total Pages: 523
Release: 2016-07-22
ISBN 10: 152250592X
ISBN 13: 9781522505921
Language: EN, FR, DE, ES & NL

Exploring the Nutrition and Health Benefits of Functional Foods Book Review:

Health and nutrition have become global focal points as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Exploring the Nutrition and Health Benefits of Functional Foods provides a comprehensive overview of how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting theoretical and practical attributes of different functional foods and how they are utilized globally, this book is an essential reference for researchers, academics, students, policy makers, government officials, and technology developers.