LEADER 01060nam0 22002771i 450 001 UON00473092 005 20231205105214.614 010 $a978-60-242-4181-0 100 $a20170123d2016 |0itac50 ba 101 $aind 102 $aID 105 $a|||| 1|||| 200 1 $aKalamata$fNi Made Purnama Sari 210 $aJakarta$cKepustakaan Populer Gramedia$d2016 215 $axv, 225 p.$d20 cm 606 $aLETTERATURA INDONESIANA$xNARRATIVA$xSEC. XXI$3UONC077207$2FI 620 $aID$dJakarta$3UONL000164 686 $aINDS VI BA$cINDONESIA - LETTERATURA MODERNA E CONTEMPORANEA - TESTI$2A 700 1$aSARI$bNi Made Purnama$3UONV233830$0763350 712 $aKepustakaan Populer Gramedia$3UONV255981$4650 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00473092 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI INDS VI BA 466 N $eSI 20955 7 466 N 996 $aKalamata$91548633 997 $aUNIOR LEADER 04464nam 2201237z- 450 001 9910585944403321 005 20220812 035 $a(CKB)5600000000483034 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/91203 035 $a(oapen)doab91203 035 $a(EXLCZ)995600000000483034 100 $a20202208d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aFunctional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (228 p.) 311 08$a3-0365-4781-9 311 08$a3-0365-4782-7 330 $aCereal 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. 517 $aFunctional Cereal Foods for Health Benefits 606 $aBiology, life sciences$2bicssc 606 $aResearch and information: general$2bicssc 610 $aair classification 610 $aair-classification plant 610 $aair-classified fractions 610 $aalveographic properties 610 $aanti-atherogenic 610 $aanti-diabetic 610 $aanti-inflammatory 610 $aanti-proliferative 610 $aantioxidant 610 $aantioxidant activity 610 $aantioxidants 610 $aapoptosis 610 $aarsenic 610 $aartificial neural network (ANN) 610 $aATI 610 $abound phenolic 610 $abreadmaking 610 $abuckwheat 610 $aCaco-2 610 $aceliac disease 610 $acell cycle analysis 610 $acell growth inhibition 610 $aclimate constraints 610 $acoix seed 610 $adehulling 610 $adietary fiber 610 $adurum grains 610 $adurum wheat 610 $aenzymes 610 $afermentation 610 $afree phenolic 610 $agenetic variability 610 $agermination 610 $agluten 610 $agluten strength 610 $aglutenins 610 $agrain protein content 610 $ahaplotypes 610 $aHEp2 610 $aHepG2 610 $aheritability 610 $ainorganic contaminants 610 $aLC-MS 610 $aleavened pancake 610 $amaize inbred lines 610 $amicronization plant 610 $amilled rice 610 $amilling fractions 610 $amilling methods 610 $aMonascus purpureus 610 $amultiple linear regression (MLR) 610 $amycotoxins 610 $an/a 610 $anon-celiac wheat/gluten sensitivity 610 $anutrients 610 $anutritional value 610 $aorganic contaminants 610 $aphenolic acid 610 $aphenolic compounds 610 $aprotein quality 610 $aSNPs 610 $asorghum 610 $asorghum phenolics 610 $astarch 610 $asteamed bread 610 $aTriticum aestivum L. 610 $aTriticum durum Desf. 610 $awheat 610 $awheat allergy 610 $ayield performance 615 7$aBiology, life sciences 615 7$aResearch and information: general 700 $aLaddomada$b Barbara$4edt$01315233 702 $aWang$b Weiqun$4edt 702 $aLaddomada$b Barbara$4oth 702 $aWang$b Weiqun$4oth 906 $aBOOK 912 $a9910585944403321 996 $aFunctional Cereal Foods for Health Benefits: Genetic and$93032280 997 $aUNINA