Innovative processing technologies for f
โ Moreno, Jorge J
๐ Library
๐
2016
๐ CRC Press
๐ English
โฆ LIBER โฆ
๐
Bioactive Factors and Processing Technology for Cereal Foods
โ Scribed by Jing Wang, Baoguo Sun, RongTsao Cao
- Publisher
- Springer Singapore
- Year
- 2019
- Tongue
- English
- Leaves
- 260
- Edition
- 1st ed.
- Category
- Library
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โฆ Synopsis
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.
โฆ Table of Contents
Front Matter ....Pages i-ix
Market and Consumption of Cereal Foods (Fei Guo, Xiaochen Dong)....Pages 1-17
Technologies for Improving the Nutritional Quality of Cereals (RongTsao Cao)....Pages 19-31
Corn (Jingwen Xu, Yonghui Li, Weiqun Wang)....Pages 33-53
Barley (Lingxiao Gong)....Pages 55-64
Rice (Huijuan Zhang)....Pages 65-76
Wheat and Wheat Hybrids (Xueling Zheng, Jiaying Shang, Qinghua Yue, Mingfei Li)....Pages 77-102
Sorghum (Tongcheng Xu)....Pages 103-135
Buckwheat (Hongyan Li)....Pages 137-149
Rye (Guangli Feng)....Pages 151-169
Bioactives from Millet: Properties and Effects of Processing on Bioavailability (Taiwo O. Akanbi, Yakindra Timilsena, Sushil Dhital)....Pages 171-183
Oats (Sumei Zhou, Litao Tong, Liya Liu)....Pages 185-206
Quinoa (Jie Liu)....Pages 207-216
Amaranth (Maryam Iftikhar, Majid Khan)....Pages 217-232
Other Typical Pseudo-cereals in Diet (Kalekristos Yohannes Woldemariam)....Pages 233-259
โฆ Subjects
Life Sciences; Food Microbiology; Biomedical Engineering/Biotechnology; Nutrition
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