04464nam 2201237z- 450 991058594440332120220812(CKB)5600000000483034(oapen)https://directory.doabooks.org/handle/20.500.12854/91203(oapen)doab91203(EXLCZ)99560000000048303420202208d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFunctional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive ComponentsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (228 p.)3-0365-4781-9 3-0365-4782-7 Cereal foods comprise a large variety of products that make up the main part of the diet of the world population. Despite decades of research to improve cereals and cereal food quality, worldwide research coordination is now required due to market needs, processing, and climate change. Cereals and cereal foods are an important source of energy (carbohydrates, proteins, and fat), and offer a range of non-nutrient bioactive components (i.e., vitamins, minerals, dietary fiber, and phytochemicals) that provide different grades of health benefits. The main challenges for the near future include the exploration, valorization, and improvement of genetic variation for nutrients and bioactive food components; the use and implementation of biotechnological, preprocessing, and processing strategies to improve content; and the evaluation of health properties for health claims.Functional Cereal Foods for Health BenefitsBiology, life sciencesbicsscResearch and information: generalbicsscair classificationair-classification plantair-classified fractionsalveographic propertiesanti-atherogenicanti-diabeticanti-inflammatoryanti-proliferativeantioxidantantioxidant activityantioxidantsapoptosisarsenicartificial neural network (ANN)ATIbound phenolicbreadmakingbuckwheatCaco-2celiac diseasecell cycle analysiscell growth inhibitionclimate constraintscoix seeddehullingdietary fiberdurum grainsdurum wheatenzymesfermentationfree phenolicgenetic variabilitygerminationglutengluten strengthgluteninsgrain protein contenthaplotypesHEp2HepG2heritabilityinorganic contaminantsLC-MSleavened pancakemaize inbred linesmicronization plantmilled ricemilling fractionsmilling methodsMonascus purpureusmultiple linear regression (MLR)mycotoxinsn/anon-celiac wheat/gluten sensitivitynutrientsnutritional valueorganic contaminantsphenolic acidphenolic compoundsprotein qualitySNPssorghumsorghum phenolicsstarchsteamed breadTriticum aestivum L.Triticum durum Desf.wheatwheat allergyyield performanceBiology, life sciencesResearch and information: generalLaddomada Barbaraedt1315233Wang WeiqunedtLaddomada BarbaraothWang WeiqunothBOOK9910585944403321Functional Cereal Foods for Health Benefits: Genetic and3032280UNINA