Whole Grains And Their Bioactives
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| Author | : Jodee Johnson |
| Publisher | : John Wiley & Sons |
| Total Pages | : 512 |
| Release | : 2019-06-10 |
| Genre | : Technology & Engineering |
| ISBN | : 1119129451 |
A review of various types of whole grains, the bioactives present within them, and their health-promoting effects As rates of obesity and other chronic conditions continue to rise, so too does the need for clear and accurate information on the connections between diet and disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace assemble a panel of leading experts to address this issue. The result is a comprehensive examination of the cereal and pseudo-cereal grains and their most important bioactive compounds. Not only does this volume offer summaries of existing research, it also places these findings within the larger context of health promotion and disease prevention. This includes frank discussions on the limitations of existing studies, as well as current gaps in research for those who want to offer evidence-based recommendations to their patients. Topics addressed include: Methodical analyses of domesticated grain species, their horticultural history, nutritional composition, and known effects on health Beneficial properties of certain bioactive compounds found in particular grain species How bioactive compounds work within an individual’s overall diet to increase health and prevent disease Academic and industry researchers, as well as medical practitioners and public health professionals, will appreciate Whole Grains and their Bioactives, not only as an engaging overview of current research, but also as an illuminating contribution to the often-murky debate surrounding health and the human diet.
| Author | : Rikard Landberg |
| Publisher | : John Wiley & Sons |
| Total Pages | : 492 |
| Release | : 2021-05-24 |
| Genre | : Technology & Engineering |
| ISBN | : 1118939433 |
WHOLE GRAINS AND HEALTH The updated guide to whole grains and their integral role in nutritional health In an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains’ functional components, associated biomarkers and overall impact upon human health. Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features: Summaries of large research projects on the health effects of whole grain in Europe and the US New data on the associations between whole grain consumption and risk of developing chronic diseases Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and health effects related to the diet Information on the use of genomics in studies of how gene-expression profiles change in response to whole grain intake Newly identified bioactive compounds in whole grains and whole grain fractions The new EU regulations on health claims that affect whole grain food products Providing information that will be of interest to food scientists, healthcare specialists and food industry professionals alike, the second edition of Whole Grains and Health is an essential resource for anyone concerned with the impact whole grains may have upon health.
| Author | : Peter Shrewry |
| Publisher | : Academic Press |
| Total Pages | : 298 |
| Release | : 2016-05-12 |
| Genre | : Technology & Engineering |
| ISBN | : 0128104538 |
The explosion of interest around the health benefits of whole grains has led to a new focus on the bioactive components of cereals, including their location and physiological effects. Grains are an important source of minerals (notably selenium, iron and zinc) and vitamins, such as folate. These nutrients are often degraded or removed by the milling or polishing of the grain to provide refined products. Measurements of these components require methodologies for analysis that must be accurate and reproducible and that provide adequate samples to allow wide screening. The work of the 47 prominent international food scientists presented in this comprehensive volume is the direct result of the European Union’s Framework 6 HEALTHGRAIN program which focuses on the role of wholegrain cereals in reducing the risk of metabolic syndrome-related diseases. The development of routine analytical methods for this group of essential phytochemical and dietary fiber components will help food companies improve the health benefits of their products as well as their abilities to measure the bioactive ingredients in cereal-based foods.
| Author | : Shabir Ahmad Mir |
| Publisher | : CRC Press |
| Total Pages | : 249 |
| Release | : 2019-03-04 |
| Genre | : Health & Fitness |
| ISBN | : 1351104748 |
Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products. Key Features: Covers the technology for whole grain processing Promotes the utilization of whole grain products Provides the information about the nutritional components of whole grains Explores the health benefits of whole grains Presents the latest trends and safety concerns of whole grains The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains. This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.
| Author | : Peter R. Shewry |
| Publisher | : AACC International |
| Total Pages | : 0 |
| Release | : 2009 |
| Genre | : Cereal products |
| ISBN | : 9781891127700 |
The explosion of interest around the health benefits of whole grains has led to a new focus on the bioactive components of cereals, including their location and physiological effects. Measurements of these components require methodologies for analysis that must be accurate and reproducible and that provide adequate samples to allow wide screening. Provides the current knowledge and key methods for more than a dozen specific bioactive components in small grains. The development of routine analytical methods for this group of essential phytochemical and dietary fiber components will help food companies improve the health benefits of their products as well as their abilities to measure the bioactive ingredients in cereal-based foods.
| Author | : Jing Wang |
| Publisher | : Springer |
| Total Pages | : 259 |
| Release | : 2019-07-12 |
| Genre | : Technology & Engineering |
| ISBN | : 9811361673 |
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.
| Author | : Özlem Tokusoglu |
| Publisher | : CRC Press |
| Total Pages | : 481 |
| Release | : 2011-03-14 |
| Genre | : Medical |
| ISBN | : 1040055079 |
Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on
| Author | : Milica Pojic |
| Publisher | : John Wiley & Sons |
| Total Pages | : 304 |
| Release | : 2020-12-08 |
| Genre | : Technology & Engineering |
| ISBN | : 1119470196 |
Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.
| Author | : Hao Feng |
| Publisher | : Elsevier |
| Total Pages | : 344 |
| Release | : 2018-10-11 |
| Genre | : Technology & Engineering |
| ISBN | : 0128115262 |
Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies. This edited volume brings together the world’s leading researchers on sprouted grains. Presents the nutrient and bioactive components of these healthy grains Provides extensive coverage of products developed from sprouted grains Includes contributions from an International team of both academic and industrial authors Covers the equipment and technology used in grain processing
| Author | : Megh R. Goyal |
| Publisher | : |
| Total Pages | : 320 |
| Release | : 2021 |
| Genre | : Medical |
| ISBN | : 9781003081975 |
"This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text. Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare looks at the current scenario of the research in cereals and cereal-based products and covers the importance of pseudocereals, whole grains, and multigrain under four main parts: Functional Benefits of Cereal Grains discusses the health benefits of some selected grains that constituted staple food in the past but have lost their importance in the modern times. Technological Advances in Cereals covers new approaches in the processing of cereals that ensure maximum retention of health-benefitting components of cereal grains. Novel Strategies to Enhance Bioactives in Cereals integrates traditional as well as modern technologies with new approaches for improving functional benefits of cereal based foods. Role of Cereals in Disease Management elaborates on the specific role of cereal bioactives in prevention of some chronic diseases. This book will serve as a useful reference for teachers and students as well as those who are involved in research on development of functional products from cereal grains. It would also benefit technologists and industrialists engaged in health food manufacture"--
