Food chemistry, function and analysis : carbohydrate and phytochemical components.: carbohydrate and phytochemical components. Cereal grain-based functional foods / Volume 6, (2018)

• Record Type: Book
• Further Information: Note: Edited by Trust Beta, Mary Ellen Camire.
• Editors: Beta, Trust; Camire, Mary Ellen
• Contents: Introduction; Overview of Grain Components and Changes Occurring in Grain Constituents with Different Forms of Processing; Composition and Functionality of Sugars and Oligosaccharides in Cereal Grains; Types and Functionality of Polysaccharides in Cereal Grains; Starch Properties and Modification in Grains and Grain Products; Definition and Analysis of Dietary Fiber in Grain Products; Resistant and Slowly Digested Starch in Grain Products; Functionality of Beta-glucan from Oat and Barley and Its Relation with Human Health; Dietary Arabinoxylans in Grains and Grain Products; Non-digestible Oligosaccharides in Grain Products; Starch-Protein and Starch-Lipid Interactions and Their Effects on the Digestibility of Starch; Types and Distribution of Phenolic Compounds in Grains; Bound Phenolic Constituents as Co-passengers of Dietary Fibre; Anthocyanins, Deoxyanthocuanins and Proanthocyanidins as Dietary Constituents in Grain Products; Interactions Between Grains and the Microbiome; Subject index
• Edition: 1st
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 572.56; Carbohydrates; Phytochemicals
• Languages: English
• ISBNs: 9781788012799; 9781788015325
• Related ISBNs: 9781788011488
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.