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...
| Format: | eBook |
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| Language: | English |
| Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Subjects: | |
| Online Access: | Open Access: DOAB: description of the publication Open Access: DOAB, download the publication |
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| 720 | 1 | |a Laddomada, Barbara |4 edt | |
| 720 | 1 | |a Laddomada, Barbara |4 oth | |
| 720 | 1 | |a Wang, Weiqun |4 edt | |
| 720 | 1 | |a Wang, Weiqun |4 oth | |
| 245 | 0 | 0 | |a Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components |
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| 300 | |a 1 online resource (228 p.) | ||
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| 520 | |a 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |u https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 650 | 7 | |a Research and information: general |2 bicssc | |
| 653 | |a air classification | ||
| 653 | |a air-classification plant | ||
| 653 | |a air-classified fractions | ||
| 653 | |a alveographic properties | ||
| 653 | |a anti-atherogenic | ||
| 653 | |a anti-diabetic | ||
| 653 | |a anti-inflammatory | ||
| 653 | |a anti-proliferative | ||
| 653 | |a antioxidant | ||
| 653 | |a antioxidant activity | ||
| 653 | |a antioxidants | ||
| 653 | |a apoptosis | ||
| 653 | |a arsenic | ||
| 653 | |a artificial neural network (ANN) | ||
| 653 | |a ATI | ||
| 653 | |a bound phenolic | ||
| 653 | |a breadmaking | ||
| 653 | |a buckwheat | ||
| 653 | |a Caco-2 | ||
| 653 | |a celiac disease | ||
| 653 | |a cell cycle analysis | ||
| 653 | |a cell growth inhibition | ||
| 653 | |a climate constraints | ||
| 653 | |a coix seed | ||
| 653 | |a dehulling | ||
| 653 | |a dietary fiber | ||
| 653 | |a durum grains | ||
| 653 | |a durum wheat | ||
| 653 | |a enzymes | ||
| 653 | |a fermentation | ||
| 653 | |a free phenolic | ||
| 653 | |a genetic variability | ||
| 653 | |a germination | ||
| 653 | |a gluten | ||
| 653 | |a gluten strength | ||
| 653 | |a glutenins | ||
| 653 | |a grain protein content | ||
| 653 | |a haplotypes | ||
| 653 | |a HEp2 | ||
| 653 | |a HepG2 | ||
| 653 | |a heritability | ||
| 653 | |a inorganic contaminants | ||
| 653 | |a LC-MS | ||
| 653 | |a leavened pancake | ||
| 653 | |a maize inbred lines | ||
| 653 | |a micronization plant | ||
| 653 | |a milled rice | ||
| 653 | |a milling fractions | ||
| 653 | |a milling methods | ||
| 653 | |a Monascus purpureus | ||
| 653 | |a multiple linear regression (MLR) | ||
| 653 | |a mycotoxins | ||
| 653 | |a n/a | ||
| 653 | |a non-celiac wheat/gluten sensitivity | ||
| 653 | |a nutrients | ||
| 653 | |a nutritional value | ||
| 653 | |a organic contaminants | ||
| 653 | |a phenolic acid | ||
| 653 | |a phenolic compounds | ||
| 653 | |a protein quality | ||
| 653 | |a SNPs | ||
| 653 | |a sorghum | ||
| 653 | |a sorghum phenolics | ||
| 653 | |a starch | ||
| 653 | |a steamed bread | ||
| 653 | |a Triticum aestivum L. | ||
| 653 | |a Triticum durum Desf. | ||
| 653 | |a wheat | ||
| 653 | |a wheat allergy | ||
| 653 | |a yield performance | ||
| 793 | 0 | |a DOAB Library. | |
| 856 | 4 | 0 | |u https://directory.doabooks.org/handle/20.500.12854/91203 |7 0 |z Open Access: DOAB: description of the publication |
| 856 | 4 | 0 | |u https://mdpi.com/books/pdfview/book/5849 |7 0 |z Open Access: DOAB, download the publication |