Bioactive Factors and Processing Technology for Cereal Foods

Jing Wang, Baoguo Sun, Rong Tsao (Herausgeber)

Buch | Softcover

259 Seiten

2020 | 1st ed. 2019
Springer Verlag, Singapore
978-981-13-6169-2 (ISBN)

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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.

Dr. Jing Wang is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University Dr. Baoguo Sun is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University. Further, he is an Academician of the Chinese Academy of Engineering. Dr. Rong Tsao is a Research Scientist in the Food Research Program, Agriculture & Agri-Food Canada.

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.

Erscheinungsdatum	08.08.2020
Zusatzinfo	21 Illustrations, color; 34 Illustrations, black and white; IX, 259 p. 55 illus., 21 illus. in color.
Verlagsort	Singapore
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Medizin / Pharmazie ► Physiotherapie / Ergotherapie ► Orthopädie
	Naturwissenschaften ► Biologie ► Biochemie
	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
	Technik ► Lebensmitteltechnologie
	Technik ► Medizintechnik
	Technik ► Umwelttechnik / Biotechnologie
Schlagworte	cereal nutritional quality • Cereals and pseudo-cereals • Foods Consumption • Global Cereal Grains • nutritional quality of cereals • Processing technology
ISBN-10	981-13-6169-X / 981136169X
ISBN-13	978-981-13-6169-2 / 9789811361692
Zustand	Neuware