Cereal Grain-based Functional Foods
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Cereal Grain-based Functional Foods

Carbohydrate and Phytochemical Components
 EPUB
Sofort lieferbar | Lieferzeit: Sofort lieferbar I
ISBN-13:
9781788015325
Veröffentl:
2018
Einband:
EPUB
Seiten:
362
Autor:
Trust Beta
Serie:
ISSN
eBook Typ:
EPUB
eBook Format:
Reflowable EPUB
Kopierschutz:
Adobe DRM [Hard-DRM]
Sprache:
Englisch
Beschreibung:

Detailed coverage of the composition and functionality of the bulk carbohydrate components and the trace phytochemical components, i.e. phenolic compounds in cereal grains and grain products, is provided for researchers, clinicians and students.
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.
Introduction; Overview of Grain Components and Changes Occurring in Grain Constituents with Different Forms of Processing; Composition and Functionality of Sugars and Oligosaccharides in Cereal Grains; Types and Functionality of Polysaccharides in Cereal Grains; Starch Properties and Modification in Grains and Grain Products; Definition and Analysis of Dietary Fiber in Grain Products; Resistant and Slowly Digested Starch in Grain Products; Functionality of Beta-glucan from Oat and Barley and Its Relation with Human Health; Dietary Arabinoxylans in Grains and Grain Products; Non-digestible Oligosaccharides in Grain Products; Starch-Protein and Starch-Lipid Interactions and Their Effects on the Digestibility of Starch; Types and Distribution of Phenolic Compounds in Grains; Bound Phenolic Constituents as Co-passengers of Dietary Fibre; Anthocyanins, Deoxyanthocuanins and Proanthocyanidins as Dietary Constituents in Grain Products; Interactions Between Grains and the Microbiome; Subject index

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