LEADER 04423nam 2201213z- 450 001 9910585944403321 005 20231214133030.0 035 $a(CKB)5600000000483034 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/91203 035 $a(EXLCZ)995600000000483034 100 $a20202208d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$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 electronic resource (228 p.) 311 $a3-0365-4781-9 311 $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 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 610 $acoix seed 610 $aMonascus purpureus 610 $aantioxidant 610 $afermentation 610 $aHEp2 610 $abuckwheat 610 $adehulling 610 $agermination 610 $aLC-MS 610 $afree phenolic 610 $abound phenolic 610 $aantioxidant activity 610 $asorghum 610 $aphenolic compounds 610 $acell growth inhibition 610 $acell cycle analysis 610 $aapoptosis 610 $aHepG2 610 $aCaco-2 610 $awheat 610 $anutrients 610 $aceliac disease 610 $awheat allergy 610 $anon-celiac wheat/gluten sensitivity 610 $adurum wheat 610 $amilling fractions 610 $aair-classification plant 610 $amicronization plant 610 $asorghum phenolics 610 $aanti-inflammatory 610 $aanti-proliferative 610 $aanti-diabetic 610 $aanti-atherogenic 610 $aTriticum aestivum L. 610 $aTriticum durum Desf. 610 $agluten 610 $abreadmaking 610 $adurum grains 610 $agenetic variability 610 $aheritability 610 $aclimate constraints 610 $ayield performance 610 $aair-classified fractions 610 $aalveographic properties 610 $aantioxidants 610 $astarch 610 $aATI 610 $aglutenins 610 $agluten strength 610 $agrain protein content 610 $ahaplotypes 610 $aSNPs 610 $amilling methods 610 $adietary fiber 610 $aphenolic acid 610 $asteamed bread 610 $aleavened pancake 610 $amultiple linear regression (MLR) 610 $aartificial neural network (ANN) 610 $amilled rice 610 $aenzymes 610 $aair classification 610 $ainorganic contaminants 610 $aorganic contaminants 610 $aarsenic 610 $amycotoxins 610 $amaize inbred lines 610 $anutritional value 610 $aprotein quality 615 7$aResearch & information: general 615 7$aBiology, life sciences 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