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Biology and breeding of food legumes / / edited by Aditya Pratap and Jitendra Kumar
| Biology and breeding of food legumes / / edited by Aditya Pratap and Jitendra Kumar |
| Pubbl/distr/stampa | Wallingford, U.K. ; ; Cambridge, Mass., : CABI, 2011 |
| Descrizione fisica | 1 online resource (432 p.) |
| Disciplina | 583/.74 |
| Altri autori (Persone) |
PratapAditya <1976->
KumarJitendra <1973-> |
| Soggetto topico |
Legumes - Breeding
Food crops - Breeding Legumes as food |
| ISBN |
1-283-30583-6
9786613305831 1-84593-781-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Contributors; Foreword; Preface; 1 History, Origin and Evolution; 2 Domestication; 3 Biology of Food Legumes; 4 Breeding for Improvement of Cool Season Food Legumes; 5 Breeding for Improvement of Warm Season Food Legumes; 6 Distant Hybridization and Alien Gene Introgression; 7 Polyploidy; 8 Cytology and Molecular Cytogenetics; 9 Molecular Cytogenetics in Physical Mapping of Genomes and Alien Introgressions; 10 Micropropagation; 11 Androgenesis and Doubled-Haploid Production in Food Legumes; 12 Genetic Transformation; 13 Male Sterility and Hybrid Production Technology; 14 Mutagenesis
15 Breeding for Biotic Stresses16 Breeding for Abiotic Stresses; 17 Legume Improvement in Acidic and Less Fertile Soils; 18 Molecular Breeding Approach in Managing Abiotic Stresses; 19 Trait Mapping and Molecular Breeding; 20 Improving Protein Content and Nutrition Quality; 21 Underutilized Food Legumes: Potential for Multipurpose Uses; 22 Legumes as a Model Plant Family; 23 Plant Genetic Resources and Conservation of Biodiversity; 24 Seed Dormancy and Viability; 25 Postharvest Technology; 26 Value Addition and International Trade; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R ST; U; V; W; X; Y; Z |
| Record Nr. | UNINA-9910627289803321 |
| Wallingford, U.K. ; ; Cambridge, Mass., : CABI, 2011 | ||
| 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 | ||
| ||
Characterization and control of nutritional and sensory properties of raw and processed grains, legumes, and vegetables ... annual report
| Characterization and control of nutritional and sensory properties of raw and processed grains, legumes, and vegetables ... annual report |
| Pubbl/distr/stampa | Washington, D.C., : U.S. Dept. of Agriculture, Agricultural Research Service |
| Descrizione fisica | : HTML files |
| Disciplina | 641 |
| Soggetto topico |
Grain - Nutrition - United States
Grain in human nutrition Legumes - Nutrition - United States Legumes as food Vegetables - Nutrition - United States Vegetables - Flavor and odor Horticultural products - Technological innovations - United States Value added Grain - Nutrition Legumes - Nutrition Vegetables - Nutrition |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2153-5167 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910698485103321 |
| Washington, D.C., : U.S. Dept. of Agriculture, Agricultural Research Service | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
