LEADER 05018nam 22007335 450 001 9910590088603321 005 20240318103511.0 010 $a3-031-05611-6 024 7 $a10.1007/978-3-031-05611-6 035 $a(CKB)5700000000118013 035 $a(MiAaPQ)EBC7078309 035 $a(Au-PeEL)EBL7078309 035 $a(OCoLC)1343197800 035 $a(DE-He213)978-3-031-05611-6 035 $a(PPN)264196643 035 $a(EXLCZ)995700000000118013 100 $a20220829d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFunctional Cereals and Cereal Foods $eProperties, Functionality and Applications /$fedited by Sneh Punia Bangar, Anil Kumar Siroha 205 $a1st ed. 2022. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2022. 215 $a1 online resource (0 pages) 311 $a3-031-05610-8 320 $aIncludes bibliographical references and index. 327 $aPart I: Functional cereals -- 1.Functional cereals: functional components and benefits -- 2.Novel approaches to improve functional potential of cereals -- 3.Improvement of genetic variation for nutrients and bioactive food components in cereal crops -- 4.Functional Cereals for Gluten intolerance -- 5.Functionality of Resistant and Slowly Digested Starch in cereals -- 6.Functionality of ?-glucan and fibers in cereals -- Part-ll FUNCTIONAL CEREAL FOODS -- 7.Prebiotic and probiotic potential of cereals -- 8.Cereal based fermented foods and non-alcohol beverages -- 9.Functional cereal-based bakery products, breakfast cereals, and pasta products -- 10.Cereal grain-based milks their potential health properties -- 11.Cereal grain tea and its potential health properties -- 12.Low GI functional foods -- 13.High fibers functional product -- 14. miRNA-based genetic engineering for crop improvement and production of functional foods. 330 $aIn recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview. . 606 $aFood science 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood Science 606 $aFood Chemistry 606 $aFood Analysis 606 $aFood Studies 606 $aFood Engineering 606 $aAliments funcionals$2thub 606 $aCereals (Aliment)$2thub 606 $aCereals$2thub 608 $aLlibres electrònics$2thub 615 0$aFood science. 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 14$aFood Science. 615 24$aFood Chemistry. 615 24$aFood Analysis. 615 24$aFood Studies. 615 24$aFood Engineering. 615 7$aAliments funcionals 615 7$aCereals (Aliment) 615 7$aCereals 676 $a664.7 676 $a664.7 702 $aBangar$b Sneh Punia 702 $aSiroha$b Anil Kumar 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910590088603321 996 $aFunctional Cereals and Cereal Foods$92994712 997 $aUNINA