Bioactive Factors and Processing Technology for Cereal Foods

Inbunden, Engelska, 2019

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Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.

Produktinformation

Utgivningsdatum2019-07-25
Mått155 x 235 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor259
FörlagSpringer Verlag, Singapore
ISBN9789811361661

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Dr. Jing Wang is a Professor at the Department of Food Science and Technology, Beijing Technology & Business UniversityDr. Baoguo Sun is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University. Further, he is an Academician of the Chinese Academy of Engineering.Dr. Rong Tsao is a Research Scientist in the Food Research Program, Agriculture & Agri-Food Canada.

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.