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This volume reviews the key research on the nutritional components of cereals, their interactions with the gut, the way processing can inhibit or optimise their benefits and what it means for developing the next generation of nutritionally-enhanced cereal products.
Inhaltsverzeichnis
Part 1 Nutritional properties of cerea;s1.Advances in understanding the nutritional value of starch in wheat:
Senay Simsek, North Dakota State University, USA;
2.Advances in understanding the nutritional value of antioxidants in wheat:
Trust Beta, University of Manitoba, Canada;
3.Advances in understanding the nutritional value of lipids in wheat:
Marina Carcea, CREA, Italy;
4.Cereal grains and the prevention of type 2 diabetes:
Ellen Blaak, Maastrict University, The Netherlands;
5.Cereal grains and the prevention of cancer:
Jingwen Xu, Kansas State University, USA;
Part 2 Developing nutritionally-enhanced cereal products6.Advances in understanding the genetics of the nutritional properties of cereals:
Sachin Rustgi, Clemson University, USA;
7.Understanding and optimising the effects of processing on the nutritional properties of cereals:
Valerie Lullien-Pellerin, INRA, France;
8.Wheat flour fortification and human health:
Helena Pachon, Emory University, USA;
9.Developing spelt-based cereal products with enhanced nutritional properties:
Gagmar Janovska, Crop Research Institute, Czech Republic;
10.Developing sorghum-based cereal products with enhanced nutritional properties:
Dmitriy Smolensky, USDA-ARS, USA;
11.Developing millet-based cereal products with enhanced nutritional properties:
Gyebi Duodu, University of Pretoria, South Africa;
Zusammenfassung
This volume reviews the key research on the nutritional components of cereals, their interactions with the gut, the way processing can inhibit or optimise their benefits and what it means for developing the next generation of nutritionally-enhanced cereal products.
