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Cereals and pulses = nutraceutical properties and health benefits /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Cereals and pulses/ edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi.
Reminder of title:	nutraceutical properties and health benefits /
other author:	Yu, Liangli.
Published:	Hoboken :John Wiley & Sons, : 2012.,
Description:	1 online resource (748 p.)
Subject:	Cereals as food. -
Online resource:	http://onlinelibrary.wiley.com/book/10.1002/9781118229415
ISBN:	9781118229446

Cereals and pulses = nutraceutical properties and health benefits /
Cereals and pulsesnutraceutical properties and health benefits /[electronic resource] :edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi. - Hoboken :John Wiley & Sons,2012. - 1 online resource (748 p.) - Functional food science and technology series. - Functional food science and technology series..

Includes bibliographical references and index.

Cover; Series page; Title page; Copyright page; Contributors; 1 Cereals and pulses -- an overview; 1.1 Introduction; 1.2 Chemistry and nutraceutical compositions; 1.3 Potential health beneficial effects; 2 Effects of barley consumption on cardiovascular and diabetic risk; 2.1 Introduction; 2.2 Barley [beta]-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis; 2.3 Other nutraceutical components and properties in barley; 2.4 Potential of hulless barley in health promotion and disease prevention; 2.5 Future studies; 3 Nutraceutical properties and health benefits of oats.

Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components.

ISBN: 9781118229446Subjects--Topical Terms:

934136
Cereals as food.

LC Class. No.: TX393 / .C48 2012

Dewey Class. No.: 641.331

Cereals and pulses = nutraceutical properties and health benefits /
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020 $a 9781118229446
020 $a 1118229444
020 $a 9781118229415 (electronic bk.)
020 $a 111822941X (electronic bk.)
020 $z 9780813818399
035 $a (OCoLC)784883668 $z (OCoLC)779616867
035 $a ocn784883668
040 $a EBLCP $b eng $c EBLCP $d OCLCQ $d DG1 $d OHI
050 1 4 $a TX393 $b .C48 2012
082 0 4 $a 641.331
245 0 0 $a Cereals and pulses $h [electronic resource] : $b nutraceutical properties and health benefits / $c edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi.
260 $a Hoboken : $b John Wiley & Sons, $c 2012.
300 $a 1 online resource (748 p.)
490 1 $a Functional food science and technology series
504 $a Includes bibliographical references and index.
505 0 $a Cover; Series page; Title page; Copyright page; Contributors; 1 Cereals and pulses -- an overview; 1.1 Introduction; 1.2 Chemistry and nutraceutical compositions; 1.3 Potential health beneficial effects; 2 Effects of barley consumption on cardiovascular and diabetic risk; 2.1 Introduction; 2.2 Barley [beta]-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis; 2.3 Other nutraceutical components and properties in barley; 2.4 Potential of hulless barley in health promotion and disease prevention; 2.5 Future studies; 3 Nutraceutical properties and health benefits of oats.
505 8 $a 3.1 Introduction; 3.2 Oat grain composition; 3.3 Effects of processing on oat [beta]-glucan; 3.4 Effects of processing on oat [beta]-glucan; 3.5 Oat and health; 3.6 Conclusions; 4 Nutraceutical properties and health benefits of rice; 4.1 Introduction; 4.2 Rice grain structure and nutritional composition distribution; 4.3 Nutrient compositions and their health benefits; 4.4 Biofortification of nutrients in rice grain to improve its health benefits; 4.5 Health benefits of whole rice grain consumption; 4.6 Health benefits of whole rice grain consumption; 4.7 Future trends.
505 8 $a 5 Hypolipidemic effects of rice bran oil; 5.1 Introduction; 5.2 Chemical composition of rice bran oil (RBO); 5.3 Hypolipidemic effect of rice bran oil; 5.4 Other beneficial effects of rice bran oil; 5.5 Future studies; 6 Phenolic phytochemicals from rye (Secale Cereale L.); 6.1 Introduction; 6.2 Three classes of the phenolic compounds; 6.3 Extraction methodology; 6.4 Analysis methods; 6.5 Bioactivity; 6.6 Health beneficial effects of rye intake; 6.7 Summary; 7 Bioactive compounds in corn; 7.1 Introduction; 7.2 Phytochemicals in corn and their health benefits.
505 8 $a 7.3 Corn resistant starch and bioactivities; 7.4 Future studies; 8 Nutraceutical and health properties of adlay; 8.1 Introduction; 8.2 Health components of adlay; 8.3 Potential health beneficial properties; 8.4 Summary; 9 Antioxidant and health promoting properties of wheat (Triticum spp.); 9.1 Introduction; 9.2 Evidence of wheat's health promoting properties; 9.3 The antioxidant contents of wheat; 9.4 Reported antioxidant and other health promoting properties of wheat; 9.5 Bioavailability of phenolic acids in wheat.
505 8 $a 9.6 Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients; 9.7 Effects of processing on antioxidants in wheat-based food systems; 10 Buckwheat: A novel pseudocereal; 10.1 Introduction of buckwheat; 10.2 Nutritional composition of buckwheat; 10.3 Unique health components of buckwheat; 10.4 Allergens in buckwheat; 10.5 Research trends of buckwheat nutritional and functional properties; 11 Nutraceutical and health properties of psyllium; 11.1 Introduction; 11.2 Health beneficial effects of psyllium.
505 8 $a 11.3 Potential in controlled delivery of bioactives.
520 $a Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components.
588 $a Description based on print version record.
650 0 $a Cereals as food. $3 934136
650 0 $a Legumes as food. $3 907562
650 0 $a Functional foods. $3 557235
650 0 $a Grain in human nutrition. $3 1058330
650 0 $a Vegetables in human nutrition. $3 581650
700 1 $a Yu, Liangli. $3 1058328
700 1 $a Tsao, Rong. $3 1058329
700 1 $a Shahidi, Fereidoon, $d 1951- $3 581768
830 0 $a Functional food science and technology series. $3 999825
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118229415