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With more consumers moving away from traditional cereal-based foods
due to concerns about health impacts, including wheat intolerance,
the sector must develop next-generation nutritionally-enhanced
cereal products to maximise market potential. Improving the
nutritional and nutraceutical properties of wheat and other cereals
reviews key research into the nutritional components of cereals and
their role in preventing chronic diseases, such as type 2 diabetes
and cancer. Initial chapters cover our understanding of the
nutritional value of starch, antioxidants and lipids in wheat. The
book also details the interactions of these components with the gut
and whether the way they are processed can inhibit or optimise
benefits to overall human health. Final chapters review the key
steps in nutritional enhancement of cereals such as wheat, spelt
and millet. Edited by Professor Trust Beta, University of Manitoba,
Canada, Improving the nutritional and nutraceutical properties of
wheat and other cereals will be an excellent reference framework
for academic researchers in cereal science, arable farmers,
manufacturers/suppliers of cereal nutrition products, as well as
government and private sector agencies supporting cereal
production.
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