Bioactive factors and processing technology for cereal foods. (2019)

• Record Type: Book
• Further Information: Note: Jing Wang, Baoguo Sun, RongTsao Cao, editors.
• Other Names: Wang, Jing; Sun, Baoguo, 1961-; Cao, RongTsao
• Contents: Intro; Preface; Contents; About the Editors; Chapter 1: Market and Consumption of Cereal Foods; 1.1 Introduction; 1.2 Baked Cereal Foods; 1.3 Fermented Cereal Foods; 1.3.1 Fermented Cereal Staple; 1.3.2 Fermented Cereal Beverage; 1.3.3 Fermented Cereal Condiment; 1.4 Extruded Cereal Foods; 1.4.1 Extruded Cereal Staple; 1.4.2 Extruded Cereal Snack; 1.5 Premixed Cereal Powder; References; Chapter 2: Technologies for Improving the Nutritional Quality of Cereals; 2.1 Introduction; 2.2 Extrusion Cooking; 2.3 High Pressure Processing; 2.4 Microwave Processing; 2.5 Milling; 2.6 Germination 2.7 Fermentation2.8 Enzymatic Processing; References; Chapter 3: Corn; 3.1 Introduction; 3.2 Bioactives in Corn; 3.2.1 Phenolics; 3.2.2 Carotenoids; 3.2.3 Alkaloids; 3.2.4 Proteins and Peptides; 3.2.5 Resistant Starch; 3.2.6 Vitamins and Minerals; 3.3 Molecular Mechanism of Bioactives in Corn; 3.4 Effects of Processing on Bioactive Availability; 3.5 Possible Approach to Enhance Health Benefit of Corn Bioactives; 3.6 Conclusions; References; Chapter 4: Barley; 4.1 Introduction; 4.2 Bioactives in Barley; 4.3 Molecular Mechanism of Bioactives in Barley; 4.3.1 Antioxidant Properties 4.3.2 Antihyperglycemic4.3.3 Antihyperlipidemia; 4.3.4 Ameliorating Obesity; 4.3.5 Modulation of Gut Microbiota Community; 4.4 Effects of Processing on Availability; 4.5 Possible Approach to Enhance Health Benefits of Barley Bioactives; References; Chapter 5: Rice; 5.1 Introduction; 5.2 Bioactives in Rice; 5.2.1 Proteins; 5.2.2 Oil; 5.2.3 Phenolic Compounds; 5.3 Molecular Mechanisms of Bioactives in Rice; 5.3.1 Antioxidative Activities; 5.3.2 Antibiotic Activities; 5.3.3 Increased Immune Response; 5.3.4 Hypolipidemic Properties; 5.3.5 Anticancer Activity 5.4 Effects of Processing on Availability5.4.1 Germination; 5.4.2 Fermentation; 5.4.3 Extrusion; 5.5 Possible Approach to Enhance Health Benefit of Rice Bioactives; References; Chapter 6: Wheat and Wheat Hybrids; 6.1 Introduction; 6.2 Bioactives in Wheat and Wheat Hybrids; 6.2.1 Dietary Fiber (DF); 6.2.1.1 Distribution of Dietary Fiber in Wheat; 6.2.1.2 Official Methods to Analyze Dietary Fiber; 6.2.1.3 Function of Dietary Fiber; 6.2.2 Resistant Starch; 6.2.2.1 Resistant Starch and Classification; 6.2.2.2 Methods of Analysis of Resistant Starch in Foods 6.2.2.3 Functionality and Beneficial Physiological Effects of RS6.2.3 Vitamins; 6.2.3.1 Water-Soluble Vitamins; 6.2.3.2 Fat-Soluble Vitamins; 6.2.3.3 Other Vitamins; 6.2.4 Minerals; 6.2.4.1 Calcium; 6.2.4.2 Phosphorus; 6.2.4.3 Magnesium; 6.2.4.4 Iron; 6.2.4.5 Zinc; 6.2.4.6 Copper; 6.2.4.7 Sodium and Potassium; 6.2.4.8 Other Minerals; 6.2.5 Phytochemicals in Wheat; 6.2.5.1 Phenolic Compounds; 6.3 Effects of Processing on Wheat Bioactives and the Approach to Enhance Health Benefits of Wheat Bioactives; 6.3.1 Dietary Fiber and resistant starch During Processing
• Publisher Details: Singapore : Springer
• Publication Date: 2019
• Extent: 1 online resource (260 pages)
• Subjects: 641.331; Cereal products -- Biotechnology; Cereal products-Biotechnology; Electronic books; Electronic books
• Languages: English
• ISBNs: 9789811361678; 9811361673
• Related ISBNs: 9789811361661; 9811361665
• Notes: Note: Print version record.
• 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.