Cereal Grain-based Functional Foods
eBook - PDF

Cereal Grain-based Functional Foods

Carbohydrate and Phytochemical Components

  1. 362 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Cereal Grain-based Functional Foods

Carbohydrate and Phytochemical Components

About this book

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

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Yes, you can access Cereal Grain-based Functional Foods by Trust Beta, Mary Ellen Camire in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components
  3. Preface
  4. Contents
  5. Chapter 1 - Introduction
  6. Chapter 2 - Overview of Grain Components and Changes Occurring in Grain Constituents with Different Forms of Processing
  7. Chapter 3 - Composition and Functionality of Sugars and Oligosaccharides in Cereal Grains
  8. Chapter 4 - Types and Functionality of Polysaccharides in Cereal Grains
  9. Chapter 5 - Starch Properties and Modification in Grains and Grain Products
  10. Chapter 6 - Definition and Analysis of Dietary Fiber in Grain Products
  11. Chapter 7 - Resistant and Slowly Digested Starch in Grain Products
  12. Chapter 8 - Functionality of Beta-glucan from Oat and Barley and Its Relation with Human Health
  13. Chapter 9 - Dietary Arabinoxylans in Grains and Grain Products
  14. Chapter 10 - Non-digestible Oligosaccharides in Grain Products
  15. Chapter 11 - Starch–Protein and Starch–Lipid Interactions and Their Effects on the Digestibility of Starch
  16. Chapter 12 - Types and Distribution of Phenolic Compounds in Grains
  17. Chapter 13 - Bound Phenolic Constituents as Co-passengers of Dietary Fibre
  18. Chapter 14 - Anthocyanins, Deoxyanthocyanins and Proanthocyanidins as Dietary Constituents in Grain Products
  19. Chapter 15 - Interactions Between Grains and the Microbiome
  20. Subject Index