Bioactive Factors and Processing Technology for Cereal Foods

This book PDF is perfect for those who love Technology & Engineering genre, written by Jing Wang and published by Springer which was released on 12 July 2019 with total hardcover pages 259. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Bioactive Factors and Processing Technology for Cereal Foods books below.

Bioactive Factors and Processing Technology for Cereal Foods

Author	: Jing Wang
File Size	: 42,5 Mb
Publisher	: Springer
Language	: English
Release Date	: 12 July 2019
ISBN	: 9789811361678
Pages	: 259 pages

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Bioactive Factors and Processing Technology for Cereal Foods by Jing Wang Book PDF Summary

This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.

Bioactive Factors and Processing Technology for Cereal Foods by Jing Wang,Baoguo Sun,Rong Tsao

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Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal

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Cereals and Cereal Based Foods by Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur

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. It presents a thorough review of the functional components

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This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details

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Functional Cereals and Cereal Foods by Sneh Punia Bangar,Anil Kumar Siroha

In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one

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A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

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Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich

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