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Cereal grains : properties, processing, and nutritional attributes / / by Sergio O. Serna-Saldivar
| Cereal grains : properties, processing, and nutritional attributes / / by Sergio O. Serna-Saldivar |
| Autore | Serna Saldivar Sergio O (Sergio Othon) |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2016] |
| Descrizione fisica | 1 online resource (796 p.) |
| Disciplina | 641.331 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Cereals as food
Grain |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-11211-4
1-4398-8209-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; FOOD PRESERVATION TECHNOLOGY SERIES; Dedication; Contents; Foreword; Preface; Acknowledgments; The Author; List of Tables; List of Figures; Chapter 1: Cereal Grains; Body; Chapter 2: Physical Properties,Grading, and Specialty Grains; Chapter 3: Chemical Composition of Cereal Grains; Chapter 4: Grain Development,Morphology, and Structure; Chapter 5: Storage of Cereal Grains; Chapter 6: Grain Storage Pests; Chapter 7: Dry-Milling Operations; Chapter 8: Wet-Milling Operations; Chapter 9: Milling of Maize into Lime-Cooked Products; Chapter 10: Manufacturing of Bakery Products
Chapter 11: Manufacturing of Breakfast CerealsChapter 12: Manufacturing of Cereal-Based Snacks; Chapter 13: Industrial Production of Modified Starches and Syrups; Chapter 14: Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Chapter 15: Quality Control of Cereal Grains and Their Products; Chapter 16: Production of Cereal-Based Traditional Foods; Chapter 17: Role of Cereals in Human Nutrition and Health; Chapter 18: Cereals as Feed stuffs for Animal Nutrition; Glossary; Index; Back Cover |
| Record Nr. | UNINA-9910460565903321 |
Serna Saldivar Sergio O (Sergio Othon)
|
||
| Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains : properties, processing, and nutritional attributes / / Sergio O. Serna-Saldivar
| Cereal grains : properties, processing, and nutritional attributes / / Sergio O. Serna-Saldivar |
| Autore | Serna Saldivar Sergio O (Sergio Othon) |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, , [2016] |
| Descrizione fisica | 1 online resource (796 p.) |
| Disciplina | 641.331 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Cereals as food
Grain |
| ISBN |
1-4398-9947-9
0-429-11211-4 1-4398-8209-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; FOOD PRESERVATION TECHNOLOGY SERIES; Dedication; Contents; Foreword; Preface; Acknowledgments; The Author; List of Tables; List of Figures; Chapter 1: Cereal Grains; Body; Chapter 2: Physical Properties, Grading, and Specialty Grains; Chapter 3: Chemical Composition of Cereal Grains; Chapter 4: Grain Development, Morphology, and Structure; Chapter 5: Storage of Cereal Grains; Chapter 6: Grain Storage Pests; Chapter 7: Dry-Milling Operations; Chapter 8: Wet-Milling Operations; Chapter 9: Milling of Maize into Lime-Cooked Products; Chapter 10: Manufacturing of Bakery Products
Chapter 11: Manufacturing of Breakfast Cereals Chapter 12: Manufacturing of Cereal-Based Snacks; Chapter 13: Industrial Production of Modified Starches and Syrups; Chapter 14: Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Chapter 15: Quality Control of Cereal Grains and Their Products; Chapter 16: Production of Cereal-Based Traditional Foods; Chapter 17: Role of Cereals in Human Nutrition and Health; Chapter 18: Cereals as Feed stuffs for Animal Nutrition; Glossary; Index; Back Cover |
| Record Nr. | UNINA-9910797037203321 |
|
Serna Saldivar Sergio O (Sergio Othon)
|
||
| Boca Raton, FL : , : CRC Press, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains : properties, processing, and nutritional attributes / / Sergio O. Serna-Saldivar
| Cereal grains : properties, processing, and nutritional attributes / / Sergio O. Serna-Saldivar |
| Autore | Serna Saldivar Sergio O (Sergio Othon) |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, , [2016] |
| Descrizione fisica | 1 online resource (796 p.) |
| Disciplina | 641.331 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Cereals as food
Grain |
| ISBN |
1-4398-9947-9
0-429-11211-4 1-4398-8209-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; FOOD PRESERVATION TECHNOLOGY SERIES; Dedication; Contents; Foreword; Preface; Acknowledgments; The Author; List of Tables; List of Figures; Chapter 1: Cereal Grains; Body; Chapter 2: Physical Properties, Grading, and Specialty Grains; Chapter 3: Chemical Composition of Cereal Grains; Chapter 4: Grain Development, Morphology, and Structure; Chapter 5: Storage of Cereal Grains; Chapter 6: Grain Storage Pests; Chapter 7: Dry-Milling Operations; Chapter 8: Wet-Milling Operations; Chapter 9: Milling of Maize into Lime-Cooked Products; Chapter 10: Manufacturing of Bakery Products
Chapter 11: Manufacturing of Breakfast Cereals Chapter 12: Manufacturing of Cereal-Based Snacks; Chapter 13: Industrial Production of Modified Starches and Syrups; Chapter 14: Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Chapter 15: Quality Control of Cereal Grains and Their Products; Chapter 16: Production of Cereal-Based Traditional Foods; Chapter 17: Role of Cereals in Human Nutrition and Health; Chapter 18: Cereals as Feed stuffs for Animal Nutrition; Glossary; Index; Back Cover |
| Record Nr. | UNINA-9910811867703321 |
|
Serna Saldivar Sergio O (Sergio Othon)
|
||
| Boca Raton, FL : , : CRC Press, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains : assessing and managing quality / / editors, Colin Wrigley, Ian Batey, Diane Miskelly
| Cereal grains : assessing and managing quality / / editors, Colin Wrigley, Ian Batey, Diane Miskelly |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cambridge, Massachusetts : , : Woodhead Publishing, , 2017 |
| Descrizione fisica | 1 online resource (832 pages) : illustrations, tables |
| Disciplina | 641.331 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Cereals as food
Grain Grain - Quality |
| ISBN | 0-08-100730-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preface to the second edition -- Preface to the first edition -- Assessing and managing quality at all stages of the grain chain / Colin Wrigley -- The cereal grains: Providing our food, feed and fuel needs / Colin Wrigley -- The diversity of uses for cereal grains / Ian Batey -- Cereal-grain morphology and composition / Colin Wrigley -- Wheat: Grain-quality characteristics and management of quality requirements / Surjani Uthayakumaran and Colin Wrigley -- Durum wheat: Grain-quality characteristics and management of quality requirements / Ray Hare -- Rye: Grain-quality characteristics and management of quality requirements / Colin Wrigley and Walter Bushuk -- Triticale: Grain-quality characteristics and management of quality requirements / Colin Wrigley and Walter Bushuk -- Barley: Grain-quality characteristics and management of quality requirements / Marta S. Izydorczyk and Michael Edney -- Oats: Grain-quality characteristics and management of quality requirements / Pamela Zwer -- Corn: Grain-quality characteristics and management of quality requirements / Zoltán Gyóri -- Rice: Grain-quality characteristics and management of quality requirements / Melissa Fitzgerald -- Sorghum and millets: Grain-quality characteristics and management of quality requirements / John R.N. Taylor and Kwaku G. Duodu -- Ancient wheats and pseudocereals for possible use in cereal-grain dietary intolerances / Ferenc Békés, Regine Schoenlechner, and Sándor Tömösközi -- Food safety aspects of grain and cereal product quality / Anton J. Alldrick -- Breeding for grain-quality traits / Zoltán Bedő, László Láng, and Mariann Rakszegi -- Identification of grain variety and quality type / Crispin A. Howitt and Diane Miskelly -- The effects of growth environment and agronomy on grain quality / Michael Gooding -- Analysis of grain quality at receival / Stephen Delwiche and Diane Miskelly -- Maintaining grain quality during storage and transport / Ian Batey -- Biosecurity: Safe-guarding quality at all stages of the grain chain / David R. Eagling, Bill Magee, Pat J. Collins, Yong Lin Ren, Yang Cao, and Fujun Li -- Assessing and managing wheat-flour quality before, during, and after milling / Diane Miskelly and Dai Suter -- Industrial processing of grains into co-products of protein, starch, oils, and fibre / Ian Batey, Colin Wrigley, and Diane Miskelly -- Optimisation of end-product quality for the consumer / Diane Miskelly -- Grain quality: The future is with the consumer, the scientist, and the technologist / Colin Wrigley, Ian Batey, and Diane Miskelly -- Appendix 1: Composition of grains and grain products / Denise L. King, Bhaskarani Jasthi, and Janet Pettit -- Appendix 2: Equivalence between metric, U.S., and Chinese units for the grain industry / Colin Wrigley. |
| Record Nr. | UNINA-9910583085203321 |
| Cambridge, Massachusetts : , : Woodhead Publishing, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains for the food and beverage industries / / Elke K. Arendt and Emanuele Zannini
| Cereal grains for the food and beverage industries / / Elke K. Arendt and Emanuele Zannini |
| Autore | Arendt Elke K |
| Pubbl/distr/stampa | Philadelphia, PA : , : Woodhead Pub., , 2013 |
| Descrizione fisica | 1 online resource (519 p.) |
| Disciplina |
664
664/.7/05 |
| Altri autori (Persone) | ZanniniEmanuele |
| Collana | Woodhead publishing series in food science, technology and nutrition |
| Soggetto topico |
Cereal products
Cereals as food |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-85709-892-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Cereal grains for the food and beverage industries; Copyright; Contents; Author contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword; Preface; 1 Wheat and other Triticum grains; 1.1 Introduction; 1.2 Structure of wheat grain; 1.3 Wheat carbohydrate composition and properties; 1.4 Wheat protein composition and properties; 1.5 Other constituents of wheat; 1.6 Flour milling; 1.7 Bakery products based on wheat; 1.8 Durum wheat products; 1.9 Products based on other types of wheat; 1.10 Beverages based on wheat; 1.11 Conclusions; 1.12 Future trends
1.13 References2 Maize; 2.1 Introduction; 2.2 Maize carbohydrate composition and properties; 2.3 Other constituents of the maize kernel; 2.4 Maize processing; 2.5 Applications of maize in foods; 2.6 Applications of maize in beverages; 2.7 Conclusions; 2.8 Future trends; 2.9 References; 3 Rice; 3.1 Introduction; 3.2 Rice carbohydrate composition and properties; 3.3 Other constituents of the rice kernel; 3.4 Rice processing; 3.5 Food and beverage applications of rice; 3.6 Conclusions; 3.7 Future trends; 3.8 References; 4 Barley; 4.1 Introduction 4.2 Barley carbohydrate composition and properties4.3 Other constituents of the barley kernel; 4.4 Barley milling; 4.5 Applications of barley in foods; 4.6 Applications of barley in beverages; 4.7 Conclusions; 4.8 Future trends; 4.9 References; 5 Triticale; 5.1 Introduction; 5.2 Chemical composition of the triticale kernel; 5.3 Triticale milling and applications in foods and beverages; 5.4 Conclusions; 5.5 Future trends; 5.6 References; 6 Rye; 6.1 Introduction; 6.2 Chemical constituents of the rye kernel; 6.3 Rye milling and applications in foods and beverages; 6.4 Conclusions 6.5 Future trends6.6 References; 7 Oats; 7.1 Introduction; 7.2 Oat carbohydrate composition and properties; 7.3 Other constituents of the oat kernel; 7.4 Oat milling; 7.5 Food and beverage applications of oats; 7.6 Conclusions; 7.7 Future trends; 7.8 References; 8 Sorghum; 8.1 Introduction; 8.2 Chemical constituents of the sorghum kernel; 8.3 Sorghum milling; 8.4 Applications in foods and beverages; 8.5 Conclusions; 8.6 Future trends; 8.7 References; 9 Millet; 9.1 Introduction; 9.2 Proso millet carbohydrate composition and properties; 9.3 Proso millet protein composition and properties 9.4 Other constituents of proso millet9.5 Processing of proso millet; 9.6 Food and beverage applications of proso millet; 9.7 Future trends; 9.8 References; 10 Teff; 10.1 Introduction; 10.2 Chemical composition of the teff kernel; 10.3 Teff milling and applications in foods and beverages; 10.4 Conclusions; 10.5 Future trends; 10.6 References; 11 Buckwheat; 11.1 Introduction; 11.2 Buckwheat carbohydrate composition and properties; 11.3 Buckwheat protein composition and properties; 11.4 Other constituents of buckwheat; 11.5 Food and beverage applications of buckwheat; 11.6 Conclusions 11.7 Future trends |
| Record Nr. | UNINA-9910462581103321 |
|
Arendt Elke K
|
||
| Philadelphia, PA : , : Woodhead Pub., , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains for the food and beverage industries / / Elke K. Arendt and Emanuele Zannini
| Cereal grains for the food and beverage industries / / Elke K. Arendt and Emanuele Zannini |
| Autore | Arendt Elke K |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxvi, 485 pages, 7 unnumbered pages of plates) : illustrations (some color) |
| Disciplina |
664
664/.7/05 |
| Collana | Woodhead publishing series in food science, technology and nutrition |
| Soggetto topico |
Cereal products
Cereals as food |
| ISBN | 0-85709-892-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Cereal grains for the food and beverage industries; Copyright; Contents; Author contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword; Preface; 1 Wheat and other Triticum grains; 1.1 Introduction; 1.2 Structure of wheat grain; 1.3 Wheat carbohydrate composition and properties; 1.4 Wheat protein composition and properties; 1.5 Other constituents of wheat; 1.6 Flour milling; 1.7 Bakery products based on wheat; 1.8 Durum wheat products; 1.9 Products based on other types of wheat; 1.10 Beverages based on wheat; 1.11 Conclusions; 1.12 Future trends
1.13 References2 Maize; 2.1 Introduction; 2.2 Maize carbohydrate composition and properties; 2.3 Other constituents of the maize kernel; 2.4 Maize processing; 2.5 Applications of maize in foods; 2.6 Applications of maize in beverages; 2.7 Conclusions; 2.8 Future trends; 2.9 References; 3 Rice; 3.1 Introduction; 3.2 Rice carbohydrate composition and properties; 3.3 Other constituents of the rice kernel; 3.4 Rice processing; 3.5 Food and beverage applications of rice; 3.6 Conclusions; 3.7 Future trends; 3.8 References; 4 Barley; 4.1 Introduction 4.2 Barley carbohydrate composition and properties4.3 Other constituents of the barley kernel; 4.4 Barley milling; 4.5 Applications of barley in foods; 4.6 Applications of barley in beverages; 4.7 Conclusions; 4.8 Future trends; 4.9 References; 5 Triticale; 5.1 Introduction; 5.2 Chemical composition of the triticale kernel; 5.3 Triticale milling and applications in foods and beverages; 5.4 Conclusions; 5.5 Future trends; 5.6 References; 6 Rye; 6.1 Introduction; 6.2 Chemical constituents of the rye kernel; 6.3 Rye milling and applications in foods and beverages; 6.4 Conclusions 6.5 Future trends6.6 References; 7 Oats; 7.1 Introduction; 7.2 Oat carbohydrate composition and properties; 7.3 Other constituents of the oat kernel; 7.4 Oat milling; 7.5 Food and beverage applications of oats; 7.6 Conclusions; 7.7 Future trends; 7.8 References; 8 Sorghum; 8.1 Introduction; 8.2 Chemical constituents of the sorghum kernel; 8.3 Sorghum milling; 8.4 Applications in foods and beverages; 8.5 Conclusions; 8.6 Future trends; 8.7 References; 9 Millet; 9.1 Introduction; 9.2 Proso millet carbohydrate composition and properties; 9.3 Proso millet protein composition and properties 9.4 Other constituents of proso millet9.5 Processing of proso millet; 9.6 Food and beverage applications of proso millet; 9.7 Future trends; 9.8 References; 10 Teff; 10.1 Introduction; 10.2 Chemical composition of the teff kernel; 10.3 Teff milling and applications in foods and beverages; 10.4 Conclusions; 10.5 Future trends; 10.6 References; 11 Buckwheat; 11.1 Introduction; 11.2 Buckwheat carbohydrate composition and properties; 11.3 Buckwheat protein composition and properties; 11.4 Other constituents of buckwheat; 11.5 Food and beverage applications of buckwheat; 11.6 Conclusions 11.7 Future trends |
| Record Nr. | UNINA-9910786703103321 |
|
Arendt Elke K
|
||
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains for the food and beverage industries / / Elke K. Arendt and Emanuele Zannini
| Cereal grains for the food and beverage industries / / Elke K. Arendt and Emanuele Zannini |
| Autore | Arendt Elke K |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxvi, 485 pages, 7 unnumbered pages of plates) : illustrations (some color) |
| Disciplina |
664
664/.7/05 |
| Collana | Woodhead publishing series in food science, technology and nutrition |
| Soggetto topico |
Cereal products
Cereals as food |
| ISBN | 0-85709-892-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Cereal grains for the food and beverage industries; Copyright; Contents; Author contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword; Preface; 1 Wheat and other Triticum grains; 1.1 Introduction; 1.2 Structure of wheat grain; 1.3 Wheat carbohydrate composition and properties; 1.4 Wheat protein composition and properties; 1.5 Other constituents of wheat; 1.6 Flour milling; 1.7 Bakery products based on wheat; 1.8 Durum wheat products; 1.9 Products based on other types of wheat; 1.10 Beverages based on wheat; 1.11 Conclusions; 1.12 Future trends
1.13 References2 Maize; 2.1 Introduction; 2.2 Maize carbohydrate composition and properties; 2.3 Other constituents of the maize kernel; 2.4 Maize processing; 2.5 Applications of maize in foods; 2.6 Applications of maize in beverages; 2.7 Conclusions; 2.8 Future trends; 2.9 References; 3 Rice; 3.1 Introduction; 3.2 Rice carbohydrate composition and properties; 3.3 Other constituents of the rice kernel; 3.4 Rice processing; 3.5 Food and beverage applications of rice; 3.6 Conclusions; 3.7 Future trends; 3.8 References; 4 Barley; 4.1 Introduction 4.2 Barley carbohydrate composition and properties4.3 Other constituents of the barley kernel; 4.4 Barley milling; 4.5 Applications of barley in foods; 4.6 Applications of barley in beverages; 4.7 Conclusions; 4.8 Future trends; 4.9 References; 5 Triticale; 5.1 Introduction; 5.2 Chemical composition of the triticale kernel; 5.3 Triticale milling and applications in foods and beverages; 5.4 Conclusions; 5.5 Future trends; 5.6 References; 6 Rye; 6.1 Introduction; 6.2 Chemical constituents of the rye kernel; 6.3 Rye milling and applications in foods and beverages; 6.4 Conclusions 6.5 Future trends6.6 References; 7 Oats; 7.1 Introduction; 7.2 Oat carbohydrate composition and properties; 7.3 Other constituents of the oat kernel; 7.4 Oat milling; 7.5 Food and beverage applications of oats; 7.6 Conclusions; 7.7 Future trends; 7.8 References; 8 Sorghum; 8.1 Introduction; 8.2 Chemical constituents of the sorghum kernel; 8.3 Sorghum milling; 8.4 Applications in foods and beverages; 8.5 Conclusions; 8.6 Future trends; 8.7 References; 9 Millet; 9.1 Introduction; 9.2 Proso millet carbohydrate composition and properties; 9.3 Proso millet protein composition and properties 9.4 Other constituents of proso millet9.5 Processing of proso millet; 9.6 Food and beverage applications of proso millet; 9.7 Future trends; 9.8 References; 10 Teff; 10.1 Introduction; 10.2 Chemical composition of the teff kernel; 10.3 Teff milling and applications in foods and beverages; 10.4 Conclusions; 10.5 Future trends; 10.6 References; 11 Buckwheat; 11.1 Introduction; 11.2 Buckwheat carbohydrate composition and properties; 11.3 Buckwheat protein composition and properties; 11.4 Other constituents of buckwheat; 11.5 Food and beverage applications of buckwheat; 11.6 Conclusions 11.7 Future trends |
| Record Nr. | UNINA-9910816260503321 |
|
Arendt Elke K
|
||
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereals and pulses [[electronic resource] ] : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi
| Cereals and pulses [[electronic resource] ] : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (330 p.) |
| Disciplina | 641.3/31 |
| Altri autori (Persone) |
YuLiangli
CaoRong ShahidiFereidoon <1951-> |
| Collana | Functional food science and technology series |
| Soggetto topico |
Cereals as food
Legumes as food Functional foods Grain in human nutrition Vegetables in human nutrition |
| ISBN |
1-283-45394-0
9786613453945 1-118-22935-5 1-118-22941-X 1-118-22944-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cereals 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 β-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
3 Nutraceutical properties and health benefits of oats3.1 Introduction; 3.2 Oat grain composition; 3.3 The chemical and physical property of oat β-glucan; 3.4 Effects of processing on oat β-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 4.6 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 7.1 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 9.5 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 11.2 Health beneficial effects of psyllium |
| Record Nr. | UNINA-9910139736903321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereals and pulses : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi
| Cereals and pulses : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (330 p.) |
| Disciplina | 641.3/31 |
| Altri autori (Persone) |
YuLiangli
CaoRong ShahidiFereidoon <1951-> |
| Collana | Functional food science and technology series |
| Soggetto topico |
Cereals as food
Legumes as food Functional foods Grain in human nutrition Vegetables in human nutrition |
| ISBN |
1-283-45394-0
9786613453945 1-118-22935-5 1-118-22941-X 1-118-22944-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cereals 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 β-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
3 Nutraceutical properties and health benefits of oats3.1 Introduction; 3.2 Oat grain composition; 3.3 The chemical and physical property of oat β-glucan; 3.4 Effects of processing on oat β-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 4.6 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 7.1 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 9.5 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 11.2 Health beneficial effects of psyllium |
| Record Nr. | UNINA-9910810863003321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Nutritional quality of cereal grains : genetic and agronomic improvement / / R. A. Olson and K. J. Frey, editors
| Nutritional quality of cereal grains : genetic and agronomic improvement / / R. A. Olson and K. J. Frey, editors |
| Pubbl/distr/stampa | Madison, Wisconsin : , : American Society of Agronomy : , : Crop Science Society of America : , : Soil Science Society of America, , 1987 |
| Descrizione fisica | 1 online resource (511 pages) |
| Disciplina | 633.1 |
| Collana | Agronomy |
| Soggetto topico |
Grain - Quality
Cereals as food Grain as feed |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-89118-221-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910555029403321 |
| Madison, Wisconsin : , : American Society of Agronomy : , : Crop Science Society of America : , : Soil Science Society of America, , 1987 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Cereals as food
(11)
- Grain (4)
- Cereal products (3)
- Grain - Quality (3)
- Functional foods (2)