rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Cereals and Pulses
    sub title: Nutraceutical Properties and Health Benefits
  name:
    name part: Yu, Liangli.
  name:
    name part: Cao, Rong.
  name:
    name part: Shahidi, Fereidoon
    name part: 1951-
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: iau
    date issued: 2012
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. Each major cereal and pulse is discussed for its nutraceutical properties. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities and areas for future research. Also included are two chapters that discuss the beneficial health properties of dietary fibers and antioxidants with focus on the mechanisms involved in their biological actions. Edited and authored by an international team of respected researchers, Cereals and Pulses will serve as a timely and long lasting guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post-harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value-added food innovation for health promotion and disease risk reduction.
  table of contents: Cover; Series page; Title page; Copyright page; Contributors; 1 Cereals and pulses -- an overview; 1.1 Introduction; 1.2 Chemistry and nutraceutical compositions; 1.3 Potential health beneficial effects; 2 Effects of barley consumption on cardiovascular and diabetic risk; 2.1 Introduction; 2.2 Barley [beta]-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis; 2.3 Other nutraceutical components and properties in barley; 2.4 Potential of hulless barley in health promotion and disease prevention; 2.5 Future studies; 3 Nutraceutical properties and health benefits of oats.
  table of contents: 3.1 Introduction; 3.2 Oat grain composition; 3.3 Effects of processing on oat [beta]-glucan; 3.4 Effects of processing on oat [beta]-glucan; 3.5 Oat and health; 3.6 Conclusions; 4 Nutraceutical properties and health benefits of rice; 4.1 Introduction; 4.2 Rice grain structure and nutritional composition distribution; 4.3 Nutrient compositions and their health benefits; 4.4 Biofortification of nutrients in rice grain to improve its health benefits; 4.5 Health benefits of whole rice grain consumption; 4.6 Health benefits of whole rice grain consumption; 4.7 Future trends.
  table of contents: 5 Hypolipidemic effects of rice bran oil; 5.1 Introduction; 5.2 Chemical composition of rice bran oil (RBO); 5.3 Hypolipidemic effect of rice bran oil; 5.4 Other beneficial effects of rice bran oil; 5.5 Future studies; 6 Phenolic phytochemicals from rye (Secale Cereale L.); 6.1 Introduction; 6.2 Three classes of the phenolic compounds; 6.3 Extraction methodology; 6.4 Analysis methods; 6.5 Bioactivity; 6.6 Health beneficial effects of rye intake; 6.7 Summary; 7 Bioactive compounds in corn; 7.1 Introduction; 7.2 Phytochemicals in corn and their health benefits.
  table of contents: 7.3 Corn resistant starch and bioactivities; 7.4 Future studies; 8 Nutraceutical and health properties of adlay; 8.1 Introduction; 8.2 Health components of adlay; 8.3 Potential health beneficial properties; 8.4 Summary; 9 Antioxidant and health promoting properties of wheat (Triticum spp.); 9.1 Introduction; 9.2 Evidence of wheat's health promoting properties; 9.3 The antioxidant contents of wheat; 9.4 Reported antioxidant and other health promoting properties of wheat; 9.5 Bioavailability of phenolic acids in wheat.
  table of contents: 9.6 Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients; 9.7 Effects of processing on antioxidants in wheat-based food systems; 10 Buckwheat: A novel pseudocereal; 10.1 Introduction of buckwheat; 10.2 Nutritional composition of buckwheat; 10.3 Unique health components of buckwheat; 10.4 Allergens in buckwheat; 10.5 Research trends of buckwheat nutritional and functional properties; 11 Nutraceutical and health properties of psyllium; 11.1 Introduction; 11.2 Health beneficial effects of psyllium.
  note: edited by Liangli Yu, Rong Cao, Fereidoon Shahidi.
  note: Includes bibliographical references and index.
  subject:
    topic: Cereals as food
  subject:
    topic: Legumes as food
  subject:
    topic: Functional foods
  subject:
    topic: Grain in human nutrition
  subject:
    topic: Vegetables in human nutrition
  subject:
    topic: Home Economics
  subject:
    topic: COOKING
    topic: General
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Cereals as food
  subject:
    topic: Functional foods
  subject:
    topic: Grain in human nutrition
  subject:
    topic: Legumes as food
  subject:
    topic: Vegetables in human nutrition
  classification: TX393 .C48 2012eb
  classification: 641.3/31
  related item:
    identifier: (DLC) 2011036013
  related item:
    title info:
      title: Functional food science and technology series
  identifier: 9781118229446
  identifier: 1118229444
  identifier: 9781118229415
  identifier: 111822941X
  identifier: 0813818397
  identifier: 9780813818399
  identifier: 1283453940
  identifier: 9781283453943
  identifier: 345394 MIL
  identifier: https://doi.org/10.1002/9781118229415
  record info:
    record content source: CDX
    record creation date: 110924
    record change date: 20170124071259.3
    record identifier: ocn794363821
    language of cataloging:
      language term: eng