Improving the nutritional and nutraceutical properties of wheat and other cereals (eBook, ePUB)

Redaktion: Beta, Trust

• Format: ePub

Produktbeschreibung

• Provides a comprehensive coverage of recent research into the nutritional components of cereals, such as wheat, oats, rye, spelt, sorghum and millet
• Offers key discussions on the importance and implications of cereal-based products on human health (e.g. cardiovascular, cancer, diabetes)
• Builds on the foundations for the future development of nutritionally-enhanced cereal products

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Produktdetails

• Verlag: Burleigh Dodds Science Publishing
• Seitenzahl: 380
• Erscheinungstermin: 11. Mai 2021
• Englisch
• ISBN-13: 9781786764812
• Artikelnr.: 61802112

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;