Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals

Name: Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals
Price: 2629.0 NOK
Availability: InStock

Prof Trust Beta (Redaktør) Prof Senay Simsek (Innledning) Dr Jayani Kulathunga (Innledning) Dr Bahri Ozsisli (Innledning) Dr Franklin Brian Apea-Bah (Innledning) Prof Trust Beta (Innledning) Dr Marina Carcea (Innledning) Prof Ellen E. Blaak (Innledning) Dr Jingwen Xu (Innledning) Dr Weiqun Wang (Innledning) Dr Sachin Rustgi (Innledning) Dr Salman Naveed (Innledning) Dr Prasanna Shekar (Innledning) Dr Valerie Lullien-Pellerin (Innledning) Dr Helena Pachón (Innledning) Dr Dagmar Janovská (Innledning) Dr Petra Hlásná Čepková (Innledning) Dr Stefano D’Amico (Innledning) Dr Andrea Brandolini (Innledning) Dr Heinrich Grausgruber (Innledning) Dr Sarah Cox (Innledning) Dr Seong-Ho Lee (Innledning) Dr Dmitriy Smolensky (Innledning) Prof Kwaku G. Duodu (Innledning) Dr John Lubaale (Innledning) Dr Eugenie Kayitesi (Innledning)

Gi vurdering

2629,-

Innbundet

Usikker levering*

*Vi bestiller varen fra forlag i utlandet. Dersom varen finnes, sender vi den så snart vi får den til lager

Om boka Detaljer Oppdag mer

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.