Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components

• Autres auteurs: Laddomada, Barbara (Éditeur intellectuel), Wang, Weiqun (Éditeur intellectuel)
• Format: Électronique Chapitre de livre
• Langue: anglais
• Publié: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Sujets: Research & information: general; Biology, life sciences; coix seed; Monascus purpureus; antioxidant; fermentation; HEp2; buckwheat; dehulling; germination; LC-MS; free phenolic; bound phenolic; antioxidant activity; sorghum; phenolic compounds; cell growth inhibition; cell cycle analysis; apoptosis; HepG2; Caco-2; wheat; nutrients; celiac disease; wheat allergy; non-celiac wheat/gluten sensitivity; durum wheat; milling fractions; air-classification plant; micronization plant; sorghum phenolics; anti-inflammatory; anti-proliferative; anti-diabetic; anti-atherogenic; Triticum aestivum L.; Triticum durum Desf.; gluten; breadmaking; durum grains; genetic variability; heritability; climate constraints; yield performance; air-classified fractions; alveographic properties; antioxidants; starch; ATI; glutenins; gluten strength; grain protein content; haplotypes; SNPs; milling methods; dietary fiber; phenolic acid; steamed bread; leavened pancake; multiple linear regression (MLR); artificial neural network (ANN); milled rice; enzymes; air classification; inorganic contaminants; organic contaminants; arsenic; mycotoxins; maize inbred lines; nutritional value; protein quality; n/a
• Accès en ligne: DOAB: download the publication; DOAB: description of the publication

Résumé

Cereal foods comprise a large variety of products that make up the main part of the diet of the world population. Despite decades of research to improve cereals and cereal food quality, worldwide research coordination is now required due to market needs, processing, and climate change. Cereals and cereal foods are an important source of energy (carbohydrates, proteins, and fat), and offer a range of non-nutrient bioactive components (i.e., vitamins, minerals, dietary fiber, and phytochemicals) that provide different grades of health benefits. The main challenges for the near future include the exploration, valorization, and improvement of genetic variation for nutrients and bioactive food components; the use and implementation of biotechnological, preprocessing, and processing strategies to improve content; and the evaluation of health properties for health claims.

Description matérielle

1 electronic resource (228 p.)

ISBN

books978-3-0365-4782-4
9783036547817
9783036547824

Accès

Open Access