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m o d |
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|z 9780081008669
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|z (OCoLC)994989180
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|2 23
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|a Gluten-free ancient grains :
|b cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century /
|c edited by John R.N. Taylor, Joseph M. Awika.
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| 264 |
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1 |
|a Duxford, United Kingdom :
|b Woodhead Publishing, an imprint of Elsevier,
|c 2017.
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| 300 |
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|a 1 online resource (xiv, 342 pages) :
|b illustrations
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Woodhead Publishing series in food science, technology and nutrition
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| 505 |
0 |
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|a Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Chapter 1 -- Environmental, Nutritional, and Social Imperatives for Ancient Grains; 1 -- Introduction; 2 -- What are ancient grains; 2.1 -- Definitions; 2.2 -- Grain Species Dealt With in This Book; 3 -- What is driving interest and activity in ancient grains?; 3.1 -- Drivers Influencing Ancient Grain Production; 3.2 -- Drivers Influencing Ancient Grain Consumption; 4 -- Book scope and content; 4.1 -- Chapter 2: Global Supply of Ancient Grains in the 21st Century; 4.2 -- Chapters 3-10: The Ancient Grains Species Specific Chapters
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|a 4.3 -- Chapter 11: Future Research Needs for the Ancient GrainsReferences; Chapter 2 -- Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking Their Full Potential; 1 -- Introduction; 2 -- Supply and demand of ancient grains; 2.1 -- Sorghum; 2.2 -- Millets; 2.3 -- Quinoa; 2.4 -- Buckwheat; 2.5 -- Fonio; 3 -- Conclusions; References; Chapter 3 -- Sorghum: Its Unique Nutritional and Health-Promoting Attributes; 1 -- Introduction; 2 -- Nutritional quality of sorghum; 2.1 -- Proximate Composition; 2.2 -- Effect of Processing on Sorghum Nutritional Quality; 2.2.1 -- Decortication
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| 505 |
8 |
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|a 2.2.2 -- Hydrothermal Processing2.2.3 -- Fermentation and Partial Germination (Malting); 3 -- Major polyphenols found in sorghum; 3.1 -- Phenolic Acids in Sorghum; 3.2 -- Flavonoids in Sorghum; 3.2.1 -- 3-Deoxyanthocyanins; 3.2.2 -- Flavones; 3.2.3 -- Flavanones; 3.2.4 -- Flavan-3-ols and Condensed Tannins (Proanthocyanidins); 4 -- Opportunities for using sorghum to promote human health and well being; 4.1 -- Antioxidant and Antiinflammatory Related Mechanisms; 4.2 -- Sorghum in Cancer Prevention; 4.3 -- Obesity, Glycemic Response and Related Mechanisms; 4.3.1 -- Sorghum Endosperm Properties
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| 505 |
8 |
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|a 4.3.2 -- Sorghum Tannins4.4 -- Sorghum as an Important Food Security Crop; 5 -- Conclusions; References; Further Reading; Chapter 4 -- Millets: Their Unique Nutritional and Health-Promoting Attributes; 1 -- Introduction; 2 -- Production and cultivation; 3 -- Description and structures of millet grains; 4 -- Nutrients and phytochemicals; 4.1 -- Carbohydrates; 4.2 -- Proteins; 4.3 -- Lipids; 4.4 -- Dietary Fiber; 4.5 -- Micronutrients; 4.6 -- Phytochemical Compounds; 4.7 -- Antinutrients; 5 -- Processing and food applications; 5.1 -- Primary processing technologies; 5.1.1 -- Milling
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| 505 |
8 |
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|a 5.1.2 -- Lactic Acid Fermentation5.1.3 -- Malting; 5.2 -- Traditional Food and Beverage Products; 5.3 -- Modern Food and Beverage Products; 5.4 -- Effects of Food Processing on Nutrients and Phytochemicals; 5.4.1 -- Starch; 5.4.2 -- Proteins; 5.4.3 -- Lipids; 5.4.4 -- Minerals; 5.4.5 -- Vitamins; 5.4.6 -- Phenolic Phytochemicals; 6 -- Health-enhancing properties of millet food products; 6.1 -- Antidiabetic-Related Effects; 6.2 -- Antiinflammatory and CVD Prevention Effects; 6.3 -- Anticancer Effects; 6.4 -- Prebiotic and Probiotic Effects; 7 -- Conclusions and future directions
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| 505 |
8 |
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|a 7.1 -- The Nutritional and Health-Promoting Attributes of Millets
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
0 |
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|a Online resource; title from PDF title page (ScienceDirect, viewed August 10, 2017).
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| 650 |
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|a Grain.
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| 650 |
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0 |
|a Grain
|x Analysis.
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| 650 |
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0 |
|a Gluten-free foods.
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| 650 |
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0 |
|a Gluten.
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| 650 |
1 |
2 |
|a Edible Grain
|0 (DNLM)D002523
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| 650 |
2 |
2 |
|a Glutens
|0 (DNLM)D005983
|
| 650 |
2 |
2 |
|a Fabaceae
|0 (DNLM)D007887
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| 650 |
2 |
2 |
|a Nutritive Value
|0 (DNLM)D009753
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| 650 |
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6 |
|a C�er�eales.
|0 (CaQQLa)201-0005162
|
| 650 |
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6 |
|a C�er�eales
|0 (CaQQLa)201-0005162
|x Analyse.
|0 (CaQQLa)201-0374819
|
| 650 |
|
6 |
|a Aliments sans gluten.
|0 (CaQQLa)201-0370437
|
| 650 |
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6 |
|a Gluten.
|0 (CaQQLa)201-0058945
|
| 650 |
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6 |
|a Valeur nutritive.
|0 (CaQQLa)201-0198561
|
| 650 |
|
7 |
|a grain (seed)
|2 aat
|0 (CStmoGRI)aat300011871
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| 650 |
|
7 |
|a gluten.
|2 aat
|0 (CStmoGRI)aat300221154
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Agriculture
|x Agronomy
|x Crop Science.
|2 bisacsh
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| 650 |
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7 |
|a Gluten
|2 fast
|0 (OCoLC)fst00943747
|
| 650 |
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7 |
|a Gluten-free foods
|2 fast
|0 (OCoLC)fst00943750
|
| 650 |
|
7 |
|a Grain
|2 fast
|0 (OCoLC)fst00945891
|
| 650 |
|
7 |
|a Grain
|x Analysis
|2 fast
|0 (OCoLC)fst00945892
|
| 650 |
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7 |
|a K�ornerfr�uchte
|2 gnd
|0 (DE-588)4272522-7
|
| 650 |
|
7 |
|a Glutenfreies Produkt
|2 gnd
|0 (DE-588)4469666-8
|
| 700 |
1 |
|
|a Taylor, J. R. N.
|q (John Reginald Nuttall),
|e editor.
|
| 700 |
1 |
|
|a Awika, Joseph M.,
|e editor.
|
| 776 |
0 |
8 |
|i Print version:
|t Gluten-free ancient grains.
|d Duxford, United Kingdom : Woodhead Publishing, an imprint of Elsevier, 2017
|z 9780081008669
|z 008100866X
|w (OCoLC)974699067
|
| 830 |
|
0 |
|a Woodhead Publishing in food science, technology, and nutrition.
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780081008669
|z Texto completo
|
