Gluten-free ancient grains : cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Taylor, J. R. N. (John Reginald Nuttall) (Editor ), Awika, Joseph M. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford, United Kingdom : Woodhead Publishing, an imprint of Elsevier, 2017.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Grain.
Grain > Analysis.
Gluten-free foods.
Gluten.
Edible Grain
Glutens
Fabaceae
Nutritive Value
C�er�eales.
C�er�eales > Analyse.
Aliments sans gluten.
Valeur nutritive.
grain (seed)
gluten.
TECHNOLOGY & ENGINEERING > Agriculture > Agronomy > Crop Science.
Gluten
Gluten-free foods
Grain
Grain > Analysis
K�ornerfr�uchte
Glutenfreies Produkt
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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
  • 7.1
  • The Nutritional and Health-Promoting Attributes of Millets

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