Cereal Grain-Based Functional Foods
Carbohydrate and Phytochemical Components
Herausgeber: Beta, Trust; Camire, Mary Ellen
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The past decade has seen much new research into determining which carbohydrates and phytochemicals are present in grains, and how to make these nutritionally available. This book covers the chemical composition of cereal grains, with special emphasis on new techniques to improve their functionality. Including topics such as the composition and functionality of oligosaccharides and sugars, polysaccharide types, and the role and definition of dietary fibre, this title provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components.
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