PlantβBased Functional Foods and Phytoch
β Megh R. Goyal, Arijit Nath, Hafiz Ansar Rasul Suleria
π Library
π
2020
π English
β¦ LIBER β¦
π
Food chemistry, function and analysis. Volume 6, Cereal grain-based functional foods : carbohydrate and phytochemical components
β Scribed by Beta, Trust; Camire, Mary Ellen
- Publisher
- Royal Society of Chemistry
- Year
- 2018
- Tongue
- English
- Leaves
- 376
- Series
- Food Chemistry Function and Analysis
- Category
- Library
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β¦ Table of Contents
Content: Introduction
Overview of Grain Components and Changes Occurring in Grain Constituents with Different Forms of Processing
Composition and Functionality of Sugars and Oligosaccharides in Cereal Grains
Types and Functionality of Polysaccharides in Cereal Grains
Starch Properties and Modification in Grains and Grain Products
Definition and Analysis of Dietary Fiber in Grain Products
Resistant and Slowly Digested Starch in Grain Products
Functionality of Beta-glucan from Oat and Barley and Its Relation with Human Health
Dietary Arabinoxylans in Grains and Grain Products
Non-digestible Oligosaccharides in Grain Products
Starch-Protein and Starch-Lipid Interactions and Their Effects on the Digestibility of Starch
Types and Distribution of Phenolic Compounds in Grains
Bound Phenolic Constituents as Co-passengers of Dietary Fibre
Anthocyanins, Deoxyanthocuanins and Proanthocyanidins as Dietary Constituents in Grain Products
Interactions Between Grains and the Microbiome
Subject index.
β¦ Subjects
Carbohydrates.;Phytochemicals.;Dietetics & nutrition.;MEDICAL -- Nutrition.;SCIENCE -- Life Sciences -- Biochemistry.
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