Improving the nutritional and nutraceutical properties of wheat and other cereals

Herausgeber: Beta, Trust

• Gebundenes Buch

Produktbeschreibung

This volume reviews the key research on the nutritional components of cereals, their interactions with the gut, the way processing can inhibit or optimise their benefits and what it means for developing the next generation of nutritionally-enhanced cereal products.

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Produktdetails

• Verlag: Burleigh Dodds Science Publishing
• Seitenzahl: 382
• Erscheinungstermin: 11. Mai 2021
• Englisch
• Abmessung: 235mm x 157mm x 25mm
• Gewicht: 703g
• ISBN-13: 9781786764799
• ISBN-10: 1786764792
• Artikelnr.: 60320381

Inhaltsangabe

Part 1 Nutritional properties of cerea;s
1.Advances in understanding the nutritional value of starch in wheat:
Senay Simsek, North Dakota State University, USA;
2.Advances in understanding the nutritional value of antioxidants in wheat:
Trust Beta, University of Manitoba, Canada;
3.Advances in understanding the nutritional value of lipids in wheat:
Marina Carcea, CREA, Italy;
4.Cereal grains and the prevention of type 2 diabetes: Ellen Blaak,
Maastrict University, The Netherlands;
5.Cereal grains and the prevention of cancer: Jingwen Xu, Kansas State
University, USA;
Part 2 Developing nutritionally-enhanced cereal products
6.Advances in understanding the genetics of the nutritional properties of
cereals: Sachin Rustgi, Clemson University, USA;
7.Understanding and optimising the effects of processing on the nutritional
properties of cereals: Valerie Lullien-Pellerin, INRA, France;
8.Wheat flour fortification and human health: Helena Pachon, Emory
University, USA;
9.Developing spelt-based cereal products with enhanced nutritional
properties: Gagmar Janovska, Crop Research Institute, Czech Republic;
10.Developing sorghum-based cereal products with enhanced nutritional
properties: Dmitriy Smolensky, USDA-ARS, USA;
11.Developing millet-based cereal products with enhanced nutritional
properties: Gyebi Duodu, University of Pretoria, South Africa;