Bioactive Factors and Processing Technology for Cereal Foods
Author:   Jing Wang ,  Baoguo Sun ,  Rong Tsao
Publisher:   Springer Verlag, Singapore
Edition:   2019 ed.
ISBN:  

9789811361692


Pages:   259
Publication Date:   15 August 2020
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
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Bioactive Factors and Processing Technology for Cereal Foods


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Overview

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.

Full Product Details

Author:   Jing Wang ,  Baoguo Sun ,  Rong Tsao
Publisher:   Springer Verlag, Singapore
Imprint:   Springer Verlag, Singapore
Edition:   2019 ed.
Weight:   0.500kg
ISBN:  

9789811361692


ISBN 10:   981136169
Pages:   259
Publication Date:   15 August 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

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.

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Author Information

Dr. Jing Wang is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University Dr. Baoguo Sun is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University. Further, he is an Academician of the Chinese Academy of Engineering. Dr. Rong Tsao is a Research Scientist in the Food Research Program, Agriculture & Agri-Food Canada.

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