LEADER 05767nam 2200781 a 450 001 9910810863003321 005 20240514073544.0 010 $a1-283-45394-0 010 $a9786613453945 010 $a1-118-22935-5 010 $a1-118-22941-X 010 $a1-118-22944-4 035 $a(CKB)2550000000089376 035 $a(EBL)821890 035 $a(OCoLC)784883668 035 $a(SSID)ssj0000611469 035 $a(PQKBManifestationID)11368397 035 $a(PQKBTitleCode)TC0000611469 035 $a(PQKBWorkID)10663723 035 $a(PQKB)10535448 035 $a(MiAaPQ)EBC821890 035 $a(Au-PeEL)EBL821890 035 $a(CaPaEBR)ebr10531493 035 $a(CaONFJC)MIL345394 035 $a(EXLCZ)992550000000089376 100 $a20110924d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aCereals and pulses $enutraceutical properties and health benefits /$fedited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi 205 $a1st ed. 210 $aAmes, Iowa $cWiley-Blackwell$d2012 215 $a1 online resource (330 p.) 225 1 $aFunctional food science and technology series 300 $aDescription based upon print version of record. 311 $a0-8138-1839-7 320 $aIncludes bibliographical references and index. 327 $aCereals and Pulses: Nutraceutical Properties and Health Benefits; Contents; Contributors; 1 Cereals and pulses - an overview; 1.1 Introduction; 1.2 Chemistry and nutraceutical compositions; 1.3 Potential health beneficial effects; References; 2 Effects of barley consumption on cardiovascular and diabetic risk; 2.1 Introduction; 2.2 Barley ?-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis; 2.3 Other nutraceutical components and properties in barley; 2.4 Potential of hulless barley in health promotion and disease prevention; 2.5 Future studies; References 327 $a3 Nutraceutical properties and health benefits of oats3.1 Introduction; 3.2 Oat grain composition; 3.3 The chemical and physical property of oat ?-glucan; 3.4 Effects of processing on oat ?-glucan; 3.5 Oat and health; 3.6 Conclusions; References; 4 Nutraceutical properties and health benefits of rice; 4.1 Introduction; 4.2 Rice grain structure and nutritional composition distribution; 4.3 Nutrient compositions and their health benefits; 4.4 Biofortification of nutrients in rice grain to improve its health benefits; 4.5 Health benefits of rice bran 327 $a4.6 Health benefits of whole rice grain consumption4.7 Future trends; References; 5 Hypolipedemic effects of rice bran oil; 5.1 Introduction; 5.2 Chemical composition of rice bran oil (RBO); 5.3 Hypolipidemic effect of rice bran oil; 5.4 Other beneficial effects of rice bran oil; 5.5 Future studies; References; 6 Phenolic phytochemicals from rye (Secale Cereale L.); 6.1 Introduction; 6.2 Three classes of the phenolic compounds; 6.3 Extraction methodology; 6.4 Analysis methods; 6.5 Bioactivity; 6.6 Health beneficial effects of rye intake; 6.7 Summary; References; 7 Bioactive compounds in corn 327 $a7.1 Introduction7.2 Phytochemicals in corn and their health benefits; 7.3 Corn resistant starch and bioactivities; 7.4 Future studies; References; 8 Nutraceutical and health properties of adlay; 8.1 Introduction; 8.2 Health components of adlay; 8.3 Potential health beneficial properties; 8.4 Summary; References; 9 Antioxidant and health promoting properties of wheat (Triticum spp.); 9.1 Introduction; 9.2 Evidence of wheat's health promoting properties; 9.3 The antioxidant contents of wheat; 9.4 Reported antioxidant and other health promoting properties of wheat 327 $a9.5 Bioavailability of phenolic acids in wheat9.6 Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients; 9.7 Effects of processing on antioxidants in wheat-based food systems; References; 10 Buckwheat: A novel pseudocereal; 10.1 Introduction of buckwheat; 10.2 Nutritional composition of buckwheat; 10.3 Unique health components of buckwheat; 10.4 Allergens in buckwheat; 10.5 Research trends of buckwheat nutritional and functional properties; References; 11 Nutraceutical and health properties of psyllium; 11.1 Introduction 327 $a11.2 Health beneficial effects of psyllium 330 $aCereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols, phyt 410 0$aFunctional food science and technology series. 606 $aCereals as food 606 $aLegumes as food 606 $aFunctional foods 606 $aGrain in human nutrition 606 $aVegetables in human nutrition 615 0$aCereals as food. 615 0$aLegumes as food. 615 0$aFunctional foods. 615 0$aGrain in human nutrition. 615 0$aVegetables in human nutrition. 676 $a641.3/31 701 $aYu$b Liangli$01658000 701 $aCao$b Rong$01719034 701 $aShahidi$b Fereidoon$f1951-$091660 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910810863003321 996 $aCereals and pulses$94116483 997 $aUNINA