HEALTHGRAIN Methods

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.

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  • Author : Peter Shrewry
  • Publisher : Academic Press
  • Pages : 298 pages
  • ISBN : 0128104538
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKHEALTHGRAIN Methods

HEALTHGRAIN Methods

HEALTHGRAIN Methods
  • Author : Peter Shrewry
  • Publisher : Academic Press
  • Release : 12 May 2016
GET THIS BOOKHEALTHGRAIN Methods

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

Fibre-Rich and Wholegrain Foods

Fibre-Rich and Wholegrain Foods
  • Author : Jan A Delcour,Kaisa Poutanen
  • Publisher : Elsevier
  • Release : 26 March 2013
GET THIS BOOKFibre-Rich and Wholegrain Foods

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients

Sprouted Grains

Sprouted Grains
  • Author : Hao Feng,Boris Nemzer,Jonathan W. Devries
  • Publisher : Elsevier
  • Release : 11 October 2018
GET THIS BOOKSprouted Grains

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

Dietary fibre: new frontiers for food and health

Dietary fibre: new frontiers for food and health
  • Author : J.W. van der Kamp,J.M. Jones,B.V. McCleary,D.L. Topping
  • Publisher : Wageningen Academic Publishers
  • Release : 21 April 2010
GET THIS BOOKDietary fibre: new frontiers for food and health

Dietary fibre research is rapidly evolving and is stimulated by the growing attention for intestinal health which is needed for combating major disorders such as diabetes, cardio-vascular diseases and obesity. Current research also explores relationships between fibres, the immune system and stress. The recently agreed EU and CODEX definitions for dietary fibre - including all polymeric carbohydrates not digested in the small intestine - provide both clarity and new challenges regarding adequate analysis and concerning the requirements for added fibre.

Dietary Fiber

Dietary Fiber
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 27 June 2019
GET THIS BOOKDietary Fiber

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food

A Centum of Valuable Plant Bioactives

A Centum of Valuable Plant Bioactives
  • Author : Muhammad Mushtaq,Farooq Anwar
  • Publisher : Academic Press
  • Release : 27 August 2021
GET THIS BOOKA Centum of Valuable Plant Bioactives

During last couple of decades, a great deal of research has explored what exactly plants contain (bioactives) and how these molecules may interact with human physiology at the molecular level. It is extremely important to know what happens to plant bioactives or their biological activities when processed or isolated under various reaction conditions. Huge numbers of extraction or food manufacturing methodologies are adversely affecting the quality of these phytonutrients so there is a prompt need to highlight these processes/methods

Chemistry and Biochemistry of Food

Chemistry and Biochemistry of Food
  • Author : Jose Perez-Castineira
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 07 September 2020
GET THIS BOOKChemistry and Biochemistry of Food

This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

Cereal Grain-based Functional Foods

Cereal Grain-based Functional Foods
  • Author : Trust Beta,Mary Ellen Camire
  • Publisher : Royal Society of Chemistry
  • Release : 06 September 2018
GET THIS BOOKCereal Grain-based Functional Foods

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

Carbohydrates in Food

Carbohydrates in Food
  • Author : Ann-Charlotte Eliasson
  • Publisher : CRC Press
  • Release : 23 August 2017
GET THIS BOOKCarbohydrates in Food

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch

Technology of Functional Cereal Products

Technology of Functional Cereal Products
  • Author : B R Hamaker
  • Publisher : Elsevier
  • Release : 08 November 2007
GET THIS BOOKTechnology of Functional Cereal Products

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception

Improving Cereal Productivity through Climate Smart Practices

Improving Cereal Productivity through Climate Smart Practices
  • Author : Sindhu sareen,Pradeep Sharma,Charan Singh,Poonam Jasrotia,Gyanendra Pratap Singh,Ashok Kumar Sarial
  • Publisher : Woodhead Publishing
  • Release : 19 November 2020
GET THIS BOOKImproving Cereal Productivity through Climate Smart Practices

Improving Cereal Productivity through Climate Smart Practices is based on the presentations of the 4th International Group Meeting on "Wheat productivity enhancement through climate smart practices," and moves beyond the presentations to provide additional depth and breadth on this important topic. Focused specifically on wheat, and with chapters contributed by globally renowned pioneers in the field of cereal science, the book helps readers understand climate change and its effects on different aspects of wheat production in different parts of the

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
  • Author : Fatma Boukid
  • Publisher : Springer Nature
  • Release : 28 October 2021
GET THIS BOOKCereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective

Consumer Driven Cereal Innovation

Consumer Driven Cereal Innovation
  • Author : Peter Weegels
  • Publisher : Elsevier
  • Release : 09 June 2016
GET THIS BOOKConsumer Driven Cereal Innovation

Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers’ demands and expectations. Consumers’ needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer important questions regarding these essential needs.

Durum Wheat Chemistry and Technology

Durum Wheat Chemistry and Technology
  • Author : Michael Sissons
  • Publisher : Academic Press
  • Release : 27 April 2016
GET THIS BOOKDurum Wheat Chemistry and Technology

The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as