Bioactive Factors and Processing Technology for Cereal Foods

• Corporate Author: SpringerLink (Online service)
• Other Authors: Wang, Jing (Editor, http://id.loc.gov/vocabulary/relators/edt), Sun, Baoguo (Editor, http://id.loc.gov/vocabulary/relators/edt), Tsao, Rong (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: Singapore : Springer Singapore : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Subjects: Microbiology.; Biomedical engineering.; Nutrition .; Food Microbiology.; Biomedical Engineering/Biotechnology.; Nutrition.

This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify severa...

Table of Contents:

• Chapter 1. Market and Consumption of Cereal Foods
• Chapter 2. Technologies for improving the nutritional quality of cereals
• Chapter 3. Corn
• Chapter 4 Barley
• Chapter 5 Rice
• Chapter 6 Wheat and Wheat Hybrids
• Chapter 7 Sorghum
• Chapter 8 Buckwheat
• Chapter 9 Rye
• Chapter 10. Bioactives from millet: Properties and effects of processing on bioavailability
• Chapter 11 Oats
• Chapter 12. Quinoa
• Chapter 13. Amaranth
• Chapter 14. Other typical pseudo-cereals in diet.