- Provides a comprehensive coverage of recent research into the nutritional components of cereals, such as wheat, oats, rye, spelt, sorghum and millet
- Offers key discussions on the importance and implications of cereal-based products on human health (e.g. cardiovascular, cancer, diabetes)
- Builds on the foundations for the future development of nutritionally-enhanced cereal products
İçerik tablosu
Part 1 Nutritional properties of cereals
1.Advances in understanding the nutritional value of starch in wheat: Senay Simsek and Jayani Kulathunga, North Dakota State University, USA; and Bahri Ozsisli, Kahramanmaras Sutcu Imam University, Turkey;
2.Advances in understanding the nutritional value of antioxidants in wheat: Franklin Brian Apea-Bah and Trust Beta, University of Manitoba, Canada;
3.Advances in understanding the nutritional value of lipids in wheat: Marina Carcea, Council for Agricultural Research and Economics (CREA), Italy;
4.Dietary fibers in the prevention of type 2 diabetes mellitus: Ellen E. Blaak, Maastricht University, The Netherlands; br>5.Fiber-associated wheat lignans and colorectal cancer prevention: Jingwen Xu, Shanghai Ocean University, China and Kansas State University, USA; and Weiqun Wang, Kansas State University, USA;
Part 2 Developing nutritionally-enhanced cereal products
6.Advances in understanding the genetics of the nutritional properties of cereals: maize and oat proteins: Sachin Rustgi, Salman Naveed and Prasanna Shekar, Pee Dee Research and Education Center, Clemson University, USA;
7.Developments in fractionation methods to improve extraction of aleurone or its beneficial compounds from wheat grain: V. Lullien-Pellerin, IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France;
8.Wheat flour fortification and human health: Helena Pachón, Food Fortification Initiative and Emory University, USA;
9.Developing hulled wheat-based cereal products with enhanced nutritional properties: emmer, einkorn and spelt: Dagmar Janovská and Petra Hlásná Čepková, Crop Research Institute, Czech Republic; Stefano D’Amico, Austrian Agency for Health and Food Safety, Austria; Andrea Brandolini, Council for Agricultural Research and Economics, Italy; and Heinrich Grausgruber, University of Natural Resources and Life Sciences Vienna, Austria;
10.Understanding the nutritional and nutraceutical properties of sorghum: Sarah Cox, USDA-ARS, USA; Weiqun Wang, Kansas State University, USA; Seong-Ho Lee, University of Maryland, USA; and Dmitriy Smolensky, USDA-ARS, USA;
11.Developing millet-based cereal products with enhanced nutritional properties: Kwaku G. Duodu, John Lubaale and Eugenie Kayitesi, University of Pretoria, South Africa;
Yazar hakkında
Dr Trust Beta is Professor of Food Science and Canada Research Chair in Grain-based Functional Foods at the University of Manitoba, Canada. Professor Beta is internationally-renowned for her research on the health-protective effects of whole grain foods. She has written widely in this area as well as working with several international institutions, serving on major granting committees at federal and provincial levels in Canada.
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