Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components
Cereal foods comprise a large variety of products that make up the main part of the diet of the world population. Despite decades of research to improve cereals and cereal food quality, worldwide research coordination is now required due to market needs, processing, and climate change. Cereals and c...
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| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 electronic resource (228 p.) |
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Laddomada, Barbara edt Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components Functional Cereal Foods for Health Benefits Basel MDPI - Multidisciplinary Digital Publishing Institute 2022 1 electronic resource (228 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Cereal foods comprise a large variety of products that make up the main part of the diet of the world population. Despite decades of research to improve cereals and cereal food quality, worldwide research coordination is now required due to market needs, processing, and climate change. Cereals and cereal foods are an important source of energy (carbohydrates, proteins, and fat), and offer a range of non-nutrient bioactive components (i.e., vitamins, minerals, dietary fiber, and phytochemicals) that provide different grades of health benefits. The main challenges for the near future include the exploration, valorization, and improvement of genetic variation for nutrients and bioactive food components; the use and implementation of biotechnological, preprocessing, and processing strategies to improve content; and the evaluation of health properties for health claims. English Research & information: general bicssc Biology, life sciences bicssc coix seed Monascus purpureus antioxidant fermentation HEp2 buckwheat dehulling germination LC-MS free phenolic bound phenolic antioxidant activity sorghum phenolic compounds cell growth inhibition cell cycle analysis apoptosis HepG2 Caco-2 wheat nutrients celiac disease wheat allergy non-celiac wheat/gluten sensitivity durum wheat milling fractions air-classification plant micronization plant sorghum phenolics anti-inflammatory anti-proliferative anti-diabetic anti-atherogenic Triticum aestivum L. Triticum durum Desf. gluten breadmaking durum grains genetic variability heritability climate constraints yield performance air-classified fractions alveographic properties antioxidants starch ATI glutenins gluten strength grain protein content haplotypes SNPs milling methods dietary fiber phenolic acid steamed bread leavened pancake multiple linear regression (MLR) artificial neural network (ANN) milled rice enzymes air classification inorganic contaminants organic contaminants arsenic mycotoxins maize inbred lines nutritional value protein quality 3-0365-4781-9 3-0365-4782-7 Wang, Weiqun edt Laddomada, Barbara oth Wang, Weiqun oth |
| language |
English |
| format |
eBook |
| author2 |
Wang, Weiqun Laddomada, Barbara Wang, Weiqun |
| author_facet |
Wang, Weiqun Laddomada, Barbara Wang, Weiqun |
| author2_variant |
b l bl w w ww |
| author2_role |
HerausgeberIn Sonstige Sonstige |
| title |
Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components |
| spellingShingle |
Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components |
| title_full |
Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components |
| title_fullStr |
Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components |
| title_full_unstemmed |
Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components |
| title_auth |
Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components |
| title_alt |
Functional Cereal Foods for Health Benefits |
| title_new |
Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components |
| title_sort |
functional cereal foods for health benefits: genetic and/or processing strategies to enhance the quali-quantitative composition of bioactive components |
| publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
| publishDate |
2022 |
| physical |
1 electronic resource (228 p.) |
| isbn |
3-0365-4781-9 3-0365-4782-7 |
| illustrated |
Not Illustrated |
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cr |
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Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components |
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