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Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals [Hardback]

Contributions by (University of Manitoba), Contributions by , Edited by (University of Manitoba), Contributions by , Contributions by , Contributions by (North Dakota State University), Contributions by (North Dakota State University), Contributions by (Maastri), Contributions by (Council for Agricultural Research and Economics (Italy)), Contributions by (Kahramanmaras Sutcu Imam University (Turkey))
  • Formāts: Hardback, 380 pages, height x width x depth: 229x152x22 mm, weight: 679 g
  • Sērija : Burleigh Dodds Series in Agricultural Science 81
  • Izdošanas datums: 11-May-2021
  • Izdevniecība: Burleigh Dodds Science Publishing Limited
  • ISBN-10: 1786764792
  • ISBN-13: 9781786764799
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Improving the Nutritional and Nutraceutical Properties of Wheat and Other CerealsPalielināt
  • Formāts: Hardback, 380 pages, height x width x depth: 229x152x22 mm, weight: 679 g
  • Sērija : Burleigh Dodds Series in Agricultural Science 81
  • Izdošanas datums: 11-May-2021
  • Izdevniecība: Burleigh Dodds Science Publishing Limited
  • ISBN-10: 1786764792
  • ISBN-13: 9781786764799
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781786764799.html
Keywords:
With more consumers moving away from traditional cereal-based foods due to concerns about health impacts, including wheat intolerance, the sector must develop next-generation nutritionally-enhanced cereal products to maximise market potential.

Improving the nutritional and nutraceutical properties of wheat and other cereals reviews key research into the nutritional components of cereals and their role in preventing chronic diseases, such as type 2 diabetes and cancer. Initial chapters cover our understanding of the nutritional value of starch, antioxidants and lipids in wheat.

The book also details the interactions of these components with the gut and whether the way they are processed can inhibit or optimise benefits to overall human health. Final chapters review the key steps in nutritional enhancement of cereals such as wheat, spelt and millet.

Edited by Professor Trust Beta, University of Manitoba, Canada, Improving the nutritional and nutraceutical properties of wheat and other cereals will be an excellent reference framework for academic researchers in cereal science, arable farmers, manufacturers/suppliers of cereal nutrition products, as well as government and private sector agencies supporting cereal production.
Series list ix
Acknowledgements xvi
Introduction xvii
Part 1 Nutritional properties of cereals
1 Advances in understanding the nutritional value of starch in wheat
3(26)
Senay Simsek
Jayani Kulathunga
Bahri Ozsisli
1 Introduction
3(1)
2 Wheat starch structure
4(1)
3 Granules of wheat starch
5(4)
4 Role of wheat starch in food
9(1)
5 Digestibility of wheat starch
10(2)
6 Resistant starch
12(3)
7 Health benefits of resistant starch
15(3)
8 Interactions of starch with other molecules
18(1)
9 Conclusion
19(1)
10 Where to look for further information
20(1)
11 References
20(9)
2 Advances in understanding the nutritional value of antioxidants in wheat
29(44)
Franklin Brian Apea-Bah
Trust Beta
1 Introduction
29(1)
2 Phytochemical antioxidants of wheat
30(20)
3 Extraction of phytochemical antioxidants in wheat
50(3)
4 Methods of analyses for phytochemical antioxidants in wheat grains
53(6)
5 Nutritional value of phytochemical antioxidants in wheat
59(5)
6 Conclusion and future trends
64(1)
7 Where to look for further information
65(1)
8 References
65(8)
3 Advances in understanding the nutritional value of lipids in wheat
73(24)
Marina Carcea
1 Introduction
73(1)
2 Lipids in wheat kernels
74(5)
3 Significance of lipids in wheat technology and products
79(3)
4 Significance of wheat lipids and associated substances in human nutrition
82(3)
5 Wheat germ
85(1)
6 Wheat oil
86(1)
7 Conclusion
87(1)
8 Where to look for further information
87(1)
9 References
88(9)
4 Dietary fibers in the prevention of type 2 diabetes mellitus
97(18)
Ellen E. Blaak
1 Introduction
97(2)
2 Underlying mechanisms of action of insoluble fibers
99(3)
3 Dietary fiber intervention studies: prebiotic fibers
102(3)
4 Dietary fiber intervention studies: soluble viscous fibers
105(1)
5 Conclusion
106(1)
7 References
107(8)
5 Fiber-associated wheat lignans and colorectal cancer prevention
115(24)
Jingwen Xu
Shanghai Ocean Weiqun Wang
1 Introduction
115(2)
2 Wheat lignans
117(3)
3 Metabolism of wheat lignans in human
120(2)
4 Antioxidant and anti-inflammatory effects of wheat lignans
122(2)
5 Wheat lignans and colon cancer prevention
124(5)
6 Conclusion
129(1)
7 Where to look for further information
129(1)
8 References
130(9)
Part 2 Developing nutritionally-enhanced cereal products
6 Advances in understanding the genetics of the nutritional properties of cereals: maize and oat proteins
139(36)
Sachin Rustgi
Salman Naveed
Prasanna Shekar
1 Introduction
139(2)
2 Maize (Zea mays L.)
141(12)
3 Oats (Avena sativa L.)
153(8)
4 Conclusion
161(1)
5 Where to look for future information
162(1)
6 Acknowledgements
162(1)
7 References
162(13)
7 Developments in fractionation methods to improve extraction of aleurone or its beneficial compounds from wheat grain
175(26)
V. Lullien-Pellerin
1 Introduction
175(2)
2 Aleurone layer isolation from bran fractions
177(6)
3 Aleurone isolation by abrasion from wheat grain
183(2)
4 Aleurone cell-wall components release: fibres and antioxidant properties
185(1)
5 Aleurone cell content release
186(4)
6 Conclusion and future trends
190(1)
7 Where to look for further information
191(1)
8 References
191(10)
8 Wheat flour fortification and human health
201(66)
Helena Pachon
1 Introduction
201(2)
2 Status of wheat flour fortification
203(2)
3 How the human health impact of wheat flour fortification is measured
205(1)
4 Examples of health outcomes associated with wheat flour fortification that have been studied
206(3)
5 Additional considerations when assessing the health impact of wheat flour fortification
209(5)
6 Health impact results observed from wheat flour fortification studies
214(37)
7 Summary
251(1)
8 Future trends in research
252(1)
9 Where to look for further information
253(2)
10 References
255(12)
9 Developing hulled wheat-based cereal products with enhanced nutritional properties: emmer, einkorn and spelt
267(26)
Dagmar Janovska
Petra Hlasna Cepkova
Stefano Damico
Andrea Brandolini
Heinrich Grausgruber
1 Introduction
267(1)
2 Protein: content, immunogenic and allergenic proteins
268(4)
3 Starch
272(1)
4 Dietary fibre
273(1)
5 Antioxidants: polyphenols, carotenoids and tocols
274(5)
6 Micronutrients: vitamins and minerals
279(1)
7 Case studies: yellow pigments in einkorn
280(1)
8 Summary and future trends
281(1)
9 Where to look for further information
282(1)
10 References
283(10)
10 Understanding the nutritional and nutraceutical properties of sorghum
293(26)
Sarah Cox
Weiqun Wang
Seong-Ho Lee
Dmitriy Smolensky
1 Introduction
293(1)
2 Variation in the nutritional value of sorghum grain
294(1)
3 Polyphenols in sorghum
295(4)
4 Nutraceutical properties of sorghum: anti-cancer and anti-inflammatory effects
299(4)
5 Nutraceutical properties of sorghum: controlling obesity, antimicrobial effects and impact on gastrointestinal function
303(1)
6 Anti-nutritional effects of sorghum polyphenols
304(1)
7 Food processing effects on sorghum polyphenols
305(1)
8 Sorghum as a healthy gluten-free food
306(1)
9 Conclusion and future trends
307(1)
10 References
308(11)
11 Developing millet-based cereal products with enhanced nutritional properties
319(36)
Kwaku G. Duodu
John Lubaale
Eugenie Kayitesi
1 Introduction
319(1)
2 Nutritional properties of millets
320(4)
3 Use of traditional and modern processing methods as strategies for developing millet-based foods with enhanced nutritional properties
324(20)
4 Conclusion and future trends
344(1)
5 Where to look for further information
345(1)
6 References
346(9)
Index 355
Dr Trust Beta is Professor of Food Science and Canada Research Chair in Grain-based Functional Foods at the University of Manitoba, Canada. Professor Beta is internationally-renowned for her research on the health-protective effects of whole grain foods. She has written widely in this area as well as working with several international institutions, serving on major granting committees at federal and provincial levels in Canada. Dr Trust Beta is Professor of Food Science and Canada Research Chair in Grain-based Functional Foods at the University of Manitoba, Canada. Professor Beta is internationally-renowned for her research on the health-protective effects of whole grain foods. She has written widely in this area as well as working with several international institutions, serving on major granting committees at federal and provincial levels in Canada.