Bioactive Factors and Processing Technology for Cereal Foods
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Product details:
- Edition number 1st ed. 2019
- Publisher Springer Nature Singapore
- Date of Publication 15 August 2020
- Number of Volumes 1 pieces, Book
- ISBN 9789811361692
- Binding Paperback
- See also 9789811361661
- No. of pages259 pages
- Size 235x155 mm
- Weight 500 g
- Language English
- Illustrations IX, 259 p. 55 illus., 21 illus. in color. Illustrations, black & white 87
Categories
Long description:
This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
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Table of Contents:
Chapter 1. Market and Consumption of Cereal Foods.- Chapter 2. Technologies for improving the nutritional quality of cereals.- Chapter 3. Corn.- Chapter 4 Barley.- Chapter 5 Rice.- Chapter 6 Wheat and Wheat Hybrids.- Chapter 7 Sorghum.- Chapter 8 Buckwheat.- Chapter 9 Rye.- Chapter 10. Bioactives from millet: Properties and effects of processing on bioavailability.- Chapter 11 Oats.- Chapter 12. Quinoa.- Chapter 13. Amaranth.- Chapter 14. Other typical pseudo-cereals in diet.
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