Bioactive Factors and Processing Technology for Cereal Foods

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Wang, Jing (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Sun, Baoguo (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Tsao, Rong (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Singapore : Springer Singapore : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: 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...

Πίνακας περιεχομένων:

• 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.