Bioactive Factors and Processing Technology for Cereal Foods / / edited by Jing Wang, Baoguo Sun, Rong Tsao

• Pubblicazione: Singapore : , : Springer Singapore : , : Imprint : Springer, , 2019
• Edizione: 1st ed. 2019.
• Descrizione fisica: 1 online resource (IX, 259 p. 55 illus., 21 illus. in color.)
• Disciplina: 664.001579
• Soggetto topico: Microbiology; Biomedical engineering; Nutrition ; Food Microbiology; Biomedical Engineering/Biotechnology; Nutrition
• Persona (resp. second.): WangJing <1976->; SunBaoguo; TsaoRong
• Nota di contenuto: Chapter 1. Market and Consumption of Cereal Foods -- Chapter 2. Technologies for improving the nutritional quality of cereals -- Chapter 3. Corn -- Chapter 4 Barley -- Chapter 5 Rice -- Chapter 6 Wheat and Wheat Hybrids -- Chapter 7 Sorghum -- Chapter 8 Buckwheat -- Chapter 9 Rye -- Chapter 10. Bioactives from millet: Properties and effects of processing on bioavailability -- Chapter 11 Oats -- Chapter 12. Quinoa -- Chapter 13. Amaranth -- Chapter 14. Other typical pseudo-cereals in diet.
• Sommario/riassunto: This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
• Titolo autorizzato: Bioactive Factors and Processing Technology for Cereal Foods
• ISBN: 981-13-6167-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910350358003321
• Lo trovi qui: Univ. Federico II