The past decade has seen much new research into determining which carbohydrates and phytochemicals are present in grains, and how to make these nutritionally available. This book covers the chemical composition of cereal grains, with special emphasis on new techniques to improve their functionality. Including topics such as the composition and functionality of oligosaccharides and sugars, polysaccharide types, and the role and definition of dietary fibre, this title provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components.
The past decade has seen much new research into determining which carbohydrates and phytochemicals are present in grains, and how to make these nutritionally available. This book covers the chemical composition of cereal grains, with special emphasis on new techniques to improve their functionality. Including topics such as the composition and functionality of oligosaccharides and sugars, polysaccharide types, and the role and definition of dietary fibre, this title provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components.
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
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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