Advances in Cereal Science: Implications to Food Processing and Health Promotion - Couverture rigide
Synopsis
Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions of people. More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran (pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients beneficial to health, including dietary fiber, phenolics, vitamins and minerals. Thus, even though ample evidence exists on the health benefits of whole grain consumption, challenges remain to developing food products that contain significant quantities of whole grain components and meet consumer expectations.
This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topics are based on the Cereal Grains Symposium, at the 2011 American Chemical Society held in Anaheim, CA, March 27-31.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Joseph M. Awika, Texas A&M University, College Station, Texas Vieno Piironen, University of Helsinki, Helsinki, Finland Scott Bean, Agriculture Research Service, U.S. Department of Agriculture, Manhattan, Kansas
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Advances in Cereal Science: Implications to Food Processing and Health Promotion (ACS Symposium Series, 1089)
Edité par
American Chemical Society, 2012
ISBN 10 : 0841226369
ISBN 13 : 9780841226364
Neuf
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Advances in Cereal Science: Implications to Food Processing and Health Promotion (ACS Symposium Series, Band 1089)
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Advances in Cereal Science: Implications to Food Processing and Health Promotion (ACS Symposium Series)
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American Chemical Society, 2012
ISBN 10 : 0841226369
ISBN 13 : 9780841226364
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Advances in Cereal Science: Implications to Food Processing and Health Promotion (ACS Symposium Series)
Edité par
American Chemical Society, 2012
ISBN 10 : 0841226369
ISBN 13 : 9780841226364
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Advances in Cereal Science (Hardcover)
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ISBN 13 : 9780841226364
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Hardcover. Etat : new. Hardcover. Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions of people. More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran(pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients beneficial to health, including dietary fiber, phenolics, vitamins andminerals. Thus, even though ample evidence exists on the health benefits of whole grain consumption, challenges remain to developing food products that contain significant quantities of whole grain components and meet consumer expectations. This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topicsare based on the Cereal Grains Symposium, at the 2011 American Chemical Society held in Anaheim, CA, March 27-31. Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9780841226364
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Advances in Cereal Science: Implications to Food Processing and Health Promotion
Edité par
AMER CHEMICAL SOC, 2012
ISBN 10 : 0841226369
ISBN 13 : 9780841226364
Neuf
Couverture rigide
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Advances in Cereal Science : Implications to Food Processing and Health Promotion
Edité par
Oxford University Press Inc Jun 2012, 2012
ISBN 10 : 0841226369
ISBN 13 : 9780841226364
Neuf
Couverture rigide
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Buch. Etat : Neu. Neuware - Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions of people. More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran(pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients beneficial to health, including dietary fiber, phenolics, vitamins and minerals. Thus, even though ample evidence exists on the health benefits of whole grain consumptionchallenges remain to developing food products that contain significant quantities of whole grain components and meet consumer expectations.This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topics are based on the Cereal Grains Symposium, at the 2011 American Chemical Society held in Anaheim, CA, March 27-31. N° de réf. du vendeur 9780841226364
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