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Cereals and Pulses : Nutraceutical Properties and Health Benefits /
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 cr...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Ames, Iowa :
Wiley-Blackwell,
2012.
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| Colección: | Functional food science and technology series.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Cereals and Pulses : |b Nutraceutical Properties and Health Benefits / |c edited by Liangli Yu, Rong Cao, Fereidoon Shahidi. |
| 260 | |a Ames, Iowa : |b Wiley-Blackwell, |c 2012. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Functional food science and technology series | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Cereals as food. | |
| 650 | 0 | |a Legumes as food. | |
| 650 | 0 | |a Functional foods. | |
| 650 | 0 | |a Grain in human nutrition. | |
| 650 | 0 | |a Vegetables in human nutrition. | |
| 650 | 6 | |a Céréales (Aliment) | |
| 650 | 6 | |a Légumes secs. | |
| 650 | 6 | |a Nutraceutiques. | |
| 650 | 6 | |a Céréales dans l'alimentation humaine. | |
| 650 | 6 | |a Légumes dans l'alimentation humaine. | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Cereals as food |2 fast | |
| 650 | 7 | |a Functional foods |2 fast | |
| 650 | 7 | |a Grain in human nutrition |2 fast | |
| 650 | 7 | |a Legumes as food |2 fast | |
| 650 | 7 | |a Vegetables in human nutrition |2 fast | |
| 653 | 0 | 0 | |a graansoorten |
| 653 | 0 | 0 | |a cereals |
| 653 | 0 | 0 | |a peulvruchten |
| 653 | 0 | 0 | |a grain legumes |
| 653 | 0 | 0 | |a eten koken |
| 653 | 0 | 0 | |a cooking |
| 653 | 0 | 0 | |a functionele voedingsmiddelen |
| 653 | 0 | 0 | |a functional foods |
| 653 | 0 | 0 | |a voedselwetenschappen |
| 653 | 0 | 0 | |a food sciences |
| 653 | 0 | 0 | |a gezondheidsvoedsel |
| 653 | 0 | 0 | |a health foods |
| 653 | 1 | 0 | |a Novel Foods |
| 653 | 1 | 0 | |a Nieuwe voedingsmiddelen |
| 700 | 1 | |a Yu, Liangli. | |
| 700 | 1 | |a Tsao, Rong. | |
| 700 | 1 | |a Shahidi, Fereidoon, |d 1951- |1 https://id.oclc.org/worldcat/entity/E39PCjFkdfTtDpfPYJYkv9Xq8K | |
| 758 | |i has work: |a Cereals and pulses (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGVBDKJVXMQwP7BQ8BmpxC |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |z 9786613453945 |w (DLC) 2011036013 |
| 830 | 0 | |a Functional food science and technology series. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=821890 |z Texto completo |
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