Overview

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

Full Product Details

Author:   Prof. Trust Beta (University of Manitoba, Canada) ,  Mary Ellen Camire (University of Maine, USA) ,  Yongfeng Ai ,  Luc Saulnier
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   Volume 6
Weight:   0.724kg
ISBN:  

9781788011488

ISBN 10:   1788011481
Pages:   384
Publication Date:   10 September 2018
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

Introduction; Overview of Grain Components and Changes Occurring in Grain Constituents with Different Forms of Processing; Composition and Functionality of Sugars and Oligosaccharides in Cereal Grains; Types and Functionality of Polysaccharides in Cereal Grains; Starch Properties and Modification in Grains and Grain Products; Definition and Analysis of Dietary Fiber in Grain Products; Resistant and Slowly Digested Starch in Grain Products; Functionality of Beta-glucan from Oat and Barley and Its Relation with Human Health; Dietary Arabinoxylans in Grains and Grain Products; Non-digestible Oligosaccharides in Grain Products; Starch-Protein and Starch-Lipid Interactions and Their Effects on the Digestibility of Starch; Types and Distribution of Phenolic Compounds in Grains; Bound Phenolic Constituents as Co-passengers of Dietary Fibre; Anthocyanins, Deoxyanthocuanins and Proanthocyanidins as Dietary Constituents in Grain Products; Interactions Between Grains and the Microbiome; Subject index

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