Cereals and Cereal-Based Foods

Functional Benefits and Technological Advances for Nutrition and Healthcare
Herausgeber: Goyal, Megh R.; Kaur, Kamaljit; Kaur, Jaspreet

• Gebundenes Buch

Produktbeschreibung

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products.

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Produktdetails

• Verlag: Apple Academic Press
• Seitenzahl: 340
• Erscheinungstermin: 30. Juli 2021
• Englisch
• Abmessung: 240mm x 161mm x 23mm
• Gewicht: 677g
• ISBN-13: 9781771889445
• ISBN-10: 1771889446
• Artikelnr.: 60014565

Autorenporträt

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus. Kamaljit Kaur, PhD, is Assistant Professor in Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. Jaspreet Kaur, PhD, is Assistant Food Technologist in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India.

Inhaltsangabe

Part 1: Functional Benefits of Cereal Grains 1. Barley-Based Functional
Foods 2. Pearl Millet: Health Foods for the Future 3. Oats: Biochemical,
Health Benefits, and Future Aspects 4. Maize: A Potential Grain for
Functional and Nutritional Properties Part 2: Technological Advances In
Processing Of Cereals For Healthcare 5. Current Trends in Multigrain Foods
for Healthcare 6. Utilization of Pseudocereals in Bakery Products and
Healthcare 7. Chia Seeds: Composition, Health Benefits, and Potential
Applications 8. Novel Whole Grain Foods: Nutritional and Phytochemical
Properties for Healthcare Part 3: Novel Strategies To Enhance Bioactive
Compounds In Cereals 9. Biofortification Strategies for Wheat and
Wheat-Based Products 10. Innovative Packaging for Cereals and Cereal-Based
Products 11. Cereal-Based Nutrients and Phytochemicals: Traditional and
Novel Processing Techniques for Increasing Bioavailability Part 4: Role of
Cereals In Disease Management 12. Foods for Gluten Intolerance 13. Cereals
for Prevention of Disease Conditions for Better Health 14. Cereal-Based Low
Glycemic Index Foods for Healthcare