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Bioactive Factors and Processing Technology for Cereal Foods

  • Jing Wang
  • Baoguo Sun
  • RongTsao Cao

Table of contents

  1. Front Matter
    Pages i-ix
  2. Fei Guo, Xiaochen Dong
    Pages 1-17
  3. Jingwen Xu, Yonghui Li, Weiqun Wang
    Pages 33-53
  4. Lingxiao Gong
    Pages 55-64
  5. Huijuan Zhang
    Pages 65-76
  6. Xueling Zheng, Jiaying Shang, Qinghua Yue, Mingfei Li
    Pages 77-102
  7. Tongcheng Xu
    Pages 103-135
  8. Hongyan Li
    Pages 137-149
  9. Rye
    Guangli Feng
    Pages 151-169
  10. Taiwo O. Akanbi, Yakindra Timilsena, Sushil Dhital
    Pages 171-183
  11. Sumei Zhou, Litao Tong, Liya Liu
    Pages 185-206
  12. Jie Liu
    Pages 207-216
  13. Maryam Iftikhar, Majid Khan
    Pages 217-232
  14. Kalekristos Yohannes Woldemariam
    Pages 233-259

About this book

Introduction

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.

Keywords

nutritional quality of cereals Global Cereal Grains Cereals and pseudo-cereals Foods Consumption processing technology cereal nutritional quality

Editors and affiliations

  • Jing Wang
    • 1
  • Baoguo Sun
    • 2
  • RongTsao Cao
    • 3
  1. 1.School of Food and HealthBeijing Technology and Business UniversityBeijingChina
  2. 2.School of Food and HealthBeijing Technology and Business UniversityBeijingChina
  3. 3.Guelph Research & Development CentreAgriculture & Agri-Food CanadaGuelphCanada

Bibliographic information