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Author:   Prof Trust Beta ,  Prof Senay Simsek ,  Dr Jayani Kulathunga ,  Dr Bahri Ozsisli
Publisher:   Burleigh Dodds Science Publishing Limited
Imprint:   Burleigh Dodds Science Publishing Limited
Volume:   81
Dimensions:   Width: 15.20cm , Height: 2.20cm , Length: 22.90cm
Weight:   0.679kg
ISBN:  

9781786764799

ISBN 10:   1786764792
Pages:   380
Publication Date:   11 May 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Part 1 Nutritional properties of cereals 1.Advances in understanding the nutritional value of starch in wheat: Senay Simsek and Jayani Kulathunga, North Dakota State University, USA; and Bahri Ozsisli, Kahramanmaras Sutcu Imam University, Turkey; 2.Advances in understanding the nutritional value of antioxidants in wheat: Franklin Brian Apea-Bah and Trust Beta, University of Manitoba, Canada; 3.Advances in understanding the nutritional value of lipids in wheat: Marina Carcea, Council for Agricultural Research and Economics (CREA), Italy; 4.Dietary fibers in the prevention of type 2 diabetes mellitus: Ellen E. Blaak, Maastricht University, The Netherlands; br>5.Fiber-associated wheat lignans and colorectal cancer prevention: Jingwen Xu, Shanghai Ocean University, China and Kansas State University, USA; and Weiqun Wang, Kansas State University, USA; Part 2 Developing nutritionally-enhanced cereal products 6.Advances in understanding the genetics of the nutritional properties of cereals: maize and oat proteins: Sachin Rustgi, Salman Naveed and Prasanna Shekar, Pee Dee Research and Education Center, Clemson University, USA; 7.Developments in fractionation methods to improve extraction of aleurone or its beneficial compounds from wheat grain: V. Lullien-Pellerin, IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France; 8.Wheat flour fortification and human health: Helena Pachón, Food Fortification Initiative and Emory University, USA; 9.Developing hulled wheat-based cereal products with enhanced nutritional properties: emmer, einkorn and spelt: Dagmar Janovská and Petra Hlásná Čepková, Crop Research Institute, Czech Republic; Stefano D’Amico, Austrian Agency for Health and Food Safety, Austria; Andrea Brandolini, Council for Agricultural Research and Economics, Italy; and Heinrich Grausgruber, University of Natural Resources and Life Sciences Vienna, Austria; 10.Understanding the nutritional and nutraceutical properties of sorghum: Sarah Cox, USDA-ARS, USA; Weiqun Wang, Kansas State University, USA; Seong-Ho Lee, University of Maryland, USA; and Dmitriy Smolensky, USDA-ARS, USA; 11.Developing millet-based cereal products with enhanced nutritional properties: Kwaku G. Duodu, John Lubaale and Eugenie Kayitesi, University of Pretoria, South Africa;

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Author Information

Dr Trust Beta is Professor of Food Science and Canada Research Chair in Grain-based Functional Foods at the University of Manitoba, Canada. Professor Beta is internationally-renowned for her research on the health-protective effects of whole grain foods. She has written widely in this area as well as working with several international institutions, serving on major granting committees at federal and provincial levels in Canada. Dr Trust Beta is Professor of Food Science and Canada Research Chair in Grain-based Functional Foods at the University of Manitoba, Canada. Professor Beta is internationally-renowned for her research on the health-protective effects of whole grain foods. She has written widely in this area as well as working with several international institutions, serving on major granting committees at federal and provincial levels in Canada.

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