國立虎尾科技大學 |

Functional Cereals and Cereal Foods = Properties, Functionality and Applications /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Functional Cereals and Cereal Foods/ edited by Sneh Punia Bangar, Anil Kumar Siroha.
其他題名:	Properties, Functionality and Applications /
其他作者:	Kumar Siroha, Anil.
面頁冊數:	XIV, 439 p. 51 illus., 25 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Engineering. -
電子資源:	https://doi.org/10.1007/978-3-031-05611-6
ISBN:	9783031056116

Functional Cereals and Cereal Foods = Properties, Functionality and Applications /
Functional Cereals and Cereal FoodsProperties, Functionality and Applications /[electronic resource] :edited by Sneh Punia Bangar, Anil Kumar Siroha. - 1st ed. 2022. - XIV, 439 p. 51 illus., 25 illus. in color.online resource.

Part I: Functional cereals -- 1.Functional cereals: functional components and benefits -- 2.Novel approaches to improve functional potential of cereals -- 3.Improvement of genetic variation for nutrients and bioactive food components in cereal crops -- 4.Functional Cereals for Gluten intolerance -- 5.Functionality of Resistant and Slowly Digested Starch in cereals -- 6.Functionality of β-glucan and fibers in cereals -- Part-ll FUNCTIONAL CEREAL FOODS -- 7.Prebiotic and probiotic potential of cereals -- 8.Cereal based fermented foods and non-alcohol beverages -- 9.Functional cereal-based bakery products, breakfast cereals, and pasta products -- 10.Cereal grain-based milks their potential health properties -- 11.Cereal grain tea and its potential health properties -- 12.Low GI functional foods -- 13.High fibers functional product -- 14. miRNA-based genetic engineering for crop improvement and production of functional foods.

In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview. .

ISBN: 9783031056116

Standard No.: 10.1007/978-3-031-05611-6doiSubjects--Topical Terms:

1388228
Food Engineering.

LC Class. No.: TX341-641

Dewey Class. No.: 641.3

Functional Cereals and Cereal Foods = Properties, Functionality and Applications /
LDR:04369nam a22004095i 4500 001 1082527
003 DE-He213
005 20220829124636.0
007 cr nn 008mamaa
008 221228s2022 sz | s |||| 0|eng d
020 $a 9783031056116 $9 978-3-031-05611-6
024 7 $a 10.1007/978-3-031-05611-6 $2 doi
035 $a 978-3-031-05611-6
050 4 $a TX341-641
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
245 1 0 $a Functional Cereals and Cereal Foods $h [electronic resource] : $b Properties, Functionality and Applications / $c edited by Sneh Punia Bangar, Anil Kumar Siroha.
250 $a 1st ed. 2022.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2022.
300 $a XIV, 439 p. 51 illus., 25 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a Part I: Functional cereals -- 1.Functional cereals: functional components and benefits -- 2.Novel approaches to improve functional potential of cereals -- 3.Improvement of genetic variation for nutrients and bioactive food components in cereal crops -- 4.Functional Cereals for Gluten intolerance -- 5.Functionality of Resistant and Slowly Digested Starch in cereals -- 6.Functionality of β-glucan and fibers in cereals -- Part-ll FUNCTIONAL CEREAL FOODS -- 7.Prebiotic and probiotic potential of cereals -- 8.Cereal based fermented foods and non-alcohol beverages -- 9.Functional cereal-based bakery products, breakfast cereals, and pasta products -- 10.Cereal grain-based milks their potential health properties -- 11.Cereal grain tea and its potential health properties -- 12.Low GI functional foods -- 13.High fibers functional product -- 14. miRNA-based genetic engineering for crop improvement and production of functional foods.
520 $a In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview. .
650 2 4 $a Food Engineering. $3 1388228
650 2 4 $a Food Studies. $3 1366189
650 2 4 $a Food Analysis. $3 582402
650 2 4 $a Food Chemistry. $3 1366580
650 1 4 $a Food Science. $3 673136
650 0 $a Chemistry. $3 593913
650 0 $a Food—Analysis. $3 1366578
650 0 $a Food science. $3 1179759
700 1 $a Kumar Siroha, Anil. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1388227
700 1 $a Punia Bangar, Sneh. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1388226
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783031056109
776 0 8 $i Printed edition: $z 9783031056123
776 0 8 $i Printed edition: $z 9783031056130
856 4 0 $u https://doi.org/10.1007/978-3-031-05611-6
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)