Cereal Grain-based Functional Foods

Cereal Grain-based Functional Foods

AngličtinaPevná väzba
Royal Society of Chemistry
EAN: 9781788011488
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Podrobné informácie

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

EAN 9781788011488
ISBN 1788011481
Typ produktu Pevná väzba
Vydavateľ Royal Society of Chemistry
Dátum vydania 10. septembra 2018
Stránky 384
Jazyk English
Rozmery 234 x 156
Krajina United Kingdom
Editori Beta, Trust; Camire, Mary Ellen
Séria Food Chemistry, Function and Analysis