Improving the nutritional and nutraceutical properties of wheat and other cereals / edited by Trust Beta.

Format:

Book

Contributor:

Beta, Trust, editor.

Series:

Burleigh Dodds series in agricultural science ; Number 81.

Burleigh Dodds Series in Agricultural Science ; Number 81

Language:

English

Subjects (All):

Enriched cereal products.

Functional foods.

Physical Description:

1 online resource (365 pages)

Edition:

1st ed.

Place of Publication:

Cambridge, UK : Burleigh Dodds Science Publishing Limited, 2021.

System Details:

Mode of access: World Wide Web.

Summary:

"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 provides a comprehensive coverage of the research into nutritional components of cereals, their interactions with the gut and the way processing can inhibit or optimise benefits. Despite the collection's strong focus on wheat and its nutritional properties, other cereal products, including oats, rye, spelt, sorghum and millet are discussed in terms of their own nutritional value"-- Provided by publisher.

Contents:

Cover

Half-Title

Series

Title

Copyright

Contents

Series list

Acknowledgements

Introduction

Part 1 Nutritional properties of cereals

1 Advances in understanding the nutritional value of starch in wheat

1 Introduction

2 Wheat starch structure

3 Granules of wheat starch

4 Role of wheat starch in food

5 Digestibility of wheat starch

6 Resistant starch

7 Health benefits of resistant starch

8 Interactions of starch with other molecules

9 Conclusion

10 Where to look for further information

11 References

2 Advances in understanding the nutritional value of antioxidants in wheat

2 Phytochemical antioxidants of wheat

3 Extraction of phytochemical antioxidants in wheat

4 Methods of analyses for phytochemical antioxidants in wheat grains

5 Nutritional value of phytochemical antioxidants in wheat

6 Conclusion and future trends

7 Where to look for further information

8 References

3 Advances in understanding the nutritional value of lipids in wheat

2 Lipids in wheat kernels

3 Significance of lipids in wheat technology and products

4 Significance of wheat lipids and associated substances in human nutrition

5 Wheat germ

6 Wheat oil

7 Conclusion

8 Where to look for further information

9 References

4 Dietary fibers in the prevention of type 2 diabetes mellitus

2 Underlying mechanisms of action of insoluble fibers

3 Dietary fiber intervention studies: prebiotic fibers

4 Dietary fiber intervention studies: soluble viscous fibers

5 Conclusion

6 References

5 Fiber-associated wheat lignans and colorectal cancer prevention

2 Wheat lignans

3 Metabolism of wheat lignans in human

4 Antioxidant and anti-inflammatory effects of wheat lignans.

5 Wheat lignans and colon cancer prevention

6 Conclusion

Part 2 Developing nutritionally-enhanced cereal products

6 Advances in understanding the genetics of the nutritional properties of cereals: maize and oat proteins

2 Maize (Zea mays L.)

3 Oats (Avena sativa L.)

4 Conclusion

5 Where to look for future information

6 Acknowledgements

7 References

7 Developments in fractionation methods to improve extraction of aleurone or its beneficial compounds from wheat grain

2 Aleurone layer isolation from bran fractions

3 Aleurone isolation by abrasion from wheat grain

4 Aleurone cell-wall components release: fibres and antioxidant properties

5 Aleurone cell content release

8 Wheat flour fortification and human health

2 Status of wheat flour fortification

3 How the human health impact of wheat flour fortification is measured

4 Examples of health outcomes associated with wheat flour fortification that have been studied

5 Additional considerations when assessing the health impact of wheat flour fortification

6 Health impact results observed from wheat flour fortification studies

7 Summary

8 Future trends in research

9 Where to look for further information

10 References

9 Developing hulled wheat-based cereal products with enhanced nutritional properties: emmer, einkorn and spelt

2 Protein: content, immunogenic and allergenic proteins

3 Starch

4 Dietary fibre

5 Antioxidants: polyphenols, carotenoids and tocols

6 Micronutrients: vitamins and minerals

7 Case studies: yellow pigments in einkorn

8 Summary and future trends.

9 Where to look for further information

10 Understanding the nutritional and nutraceutical properties of sorghum

2 Variation in the nutritional value of sorghum grain

3 Polyphenols in sorghum

4 Nutraceutical properties of sorghum: anti-cancer and anti-inflammatory effects

5 Nutraceutical properties of sorghum: controlling obesity, antimicrobial effects and impact on gastrointestinal function

6 Anti-nutritional effects of sorghum polyphenols

7 Food processing effects on sorghum polyphenols

8 Sorghum as a healthy gluten-free food

9 Conclusion and future trends

11 Developing millet-based cereal products with enhanced nutritional properties

2 Nutritional properties of millets

3 Use of traditional and modern processing methods as strategies for developing millet-based foods with enhanced nutritional properties

4 Conclusion and future trends

5 Where to look for further information

Index.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

1-78676-482-2

1-78676-481-4

OCLC:

1259590873