Cereals and pulses: nutraceutical properties and health benefits
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Ames, Iowa
Wiley-Blackwell
2012
|
| Schriftenreihe: | Functional food science and technology series
|
| Schlagworte: | |
| Online-Zugang: | FRO01 UBG01 Volltext |
| Beschreibung: | Includes bibliographical references and index Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. Each major cereal and pulse is discussed for its nutraceutical properties. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities and areas for future research. Also included are two chapters that discuss the beneficial health properties of dietary fibers and antioxidants with focus on the mechanisms involved in their biological actions. Edited and authored by an international team of respected researchers, Cereals and Pulses will serve as a timely and long lasting guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post-harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value-added food innovation for health promotion and disease risk reduction |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9781118229446 1118229444 9781118229415 111822941X 0813818397 9780813818399 1283453940 9781283453943 |
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| 500 | |a Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. Each major cereal and pulse is discussed for its nutraceutical properties. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities and areas for future research. Also included are two chapters that discuss the beneficial health properties of dietary fibers and antioxidants with focus on the mechanisms involved in their biological actions. Edited and authored by an international team of respected researchers, Cereals and Pulses will serve as a timely and long lasting guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post-harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value-added food innovation for health promotion and disease risk reduction | ||
| 650 | 4 | |a Home Economics | |
| 650 | 7 | |a COOKING / General |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Cereals as food |2 fast | |
| 650 | 7 | |a Functional foods |2 fast | |
| 650 | 7 | |a Grain in human nutrition |2 fast | |
| 650 | 7 | |a Legumes as food |2 fast | |
| 650 | 7 | |a Vegetables in human nutrition |2 fast | |
| 650 | 4 | |a Cereals as food | |
| 650 | 4 | |a Legumes as food | |
| 650 | 4 | |a Functional foods | |
| 650 | 4 | |a Grain in human nutrition | |
| 650 | 4 | |a Vegetables in human nutrition | |
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Datensatz im Suchindex
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| dewey-full | 641.3/31 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.3/31 |
| dewey-search | 641.3/31 |
| dewey-sort | 3641.3 231 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:24:47Z |
| institution | BVB |
| isbn | 9781118229446 1118229444 9781118229415 111822941X 0813818397 9780813818399 1283453940 9781283453943 |
| language | English |
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| spelling | Cereals and pulses nutraceutical properties and health benefits edited by Liangli Yu, Rong Cao, Fereidoon Shahidi Ames, Iowa Wiley-Blackwell 2012 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Functional food science and technology series Includes bibliographical references and index Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. Each major cereal and pulse is discussed for its nutraceutical properties. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities and areas for future research. Also included are two chapters that discuss the beneficial health properties of dietary fibers and antioxidants with focus on the mechanisms involved in their biological actions. Edited and authored by an international team of respected researchers, Cereals and Pulses will serve as a timely and long lasting guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post-harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value-added food innovation for health promotion and disease risk reduction Home Economics COOKING / General bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Cereals as food fast Functional foods fast Grain in human nutrition fast Legumes as food fast Vegetables in human nutrition fast Cereals as food Legumes as food Functional foods Grain in human nutrition Vegetables in human nutrition Yu, Liangli Sonstige oth Cao, Rong Sonstige oth Shahidi, Fereidoon Sonstige oth https://onlinelibrary.wiley.com/doi/book/10.1002/9781118229415 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Cereals and pulses nutraceutical properties and health benefits Home Economics COOKING / General bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Cereals as food fast Functional foods fast Grain in human nutrition fast Legumes as food fast Vegetables in human nutrition fast Cereals as food Legumes as food Functional foods Grain in human nutrition Vegetables in human nutrition |
| title | Cereals and pulses nutraceutical properties and health benefits |
| title_auth | Cereals and pulses nutraceutical properties and health benefits |
| title_exact_search | Cereals and pulses nutraceutical properties and health benefits |
| title_full | Cereals and pulses nutraceutical properties and health benefits edited by Liangli Yu, Rong Cao, Fereidoon Shahidi |
| title_fullStr | Cereals and pulses nutraceutical properties and health benefits edited by Liangli Yu, Rong Cao, Fereidoon Shahidi |
| title_full_unstemmed | Cereals and pulses nutraceutical properties and health benefits edited by Liangli Yu, Rong Cao, Fereidoon Shahidi |
| title_short | Cereals and pulses |
| title_sort | cereals and pulses nutraceutical properties and health benefits |
| title_sub | nutraceutical properties and health benefits |
| topic | Home Economics COOKING / General bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Cereals as food fast Functional foods fast Grain in human nutrition fast Legumes as food fast Vegetables in human nutrition fast Cereals as food Legumes as food Functional foods Grain in human nutrition Vegetables in human nutrition |
| topic_facet | Home Economics COOKING / General TECHNOLOGY & ENGINEERING / Food Science Cereals as food Functional foods Grain in human nutrition Legumes as food Vegetables in human nutrition |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9781118229415 |
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