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Bioactive factors and processing technology for cereal foods

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Bioactive factors and processing technology for cereal foods/ edited by Jing Wang, Baoguo Sun, RongTsao Cao.
other author:	Wang, Jing.
Published:	Singapore :Springer Singapore : : 2019.,
Description:	ix, 259 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Cereal products - Biotechnology. -
Online resource:	https://doi.org/10.1007/978-981-13-6167-8
ISBN:	9789811361678

Bioactive factors and processing technology for cereal foods
Bioactive factors and processing technology for cereal foods[electronic resource] /edited by Jing Wang, Baoguo Sun, RongTsao Cao. - Singapore :Springer Singapore :2019. - ix, 259 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9789811361678

Standard No.: 10.1007/978-981-13-6167-8doiSubjects--Topical Terms:

1228966
Cereal products
--Biotechnology.

LC Class. No.: TP434 / .B563 2019

Dewey Class. No.: 641.331

Bioactive factors and processing technology for cereal foods
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505 0 $a 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.
520 $a 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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650 2 4 $a Nutrition. $3 581367
700 1 $a Wang, Jing. $3 1103790
700 1 $a Sun, Baoguo. $3 1228964
700 1 $a Cao, RongTsao. $3 1228965
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